Description
Classic Jam Thumbprint Cookies are buttery, soft shortbread cookies topped with your favorite jam and a delicate almond glaze. Perfect for tea time or festive occasions, these cookies combine a tender crumb with a sweet, fruity center and a drizzle of sweet glaze for extra flavor and visual appeal.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups (280 grams) all-purpose flour
- ⅓ cup jam
For the Glaze:
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract
- 1-2 tablespoons milk
Instructions
- Prepare the dough: Use a stand mixer or hand mixer to cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add flavorings and flour: Beat in vanilla extract and salt until fully combined, then gradually add the all-purpose flour on low speed, mixing just until the dough forms.
- Chill the dough: Shape the dough into a ball using your hands (it will be slightly crumbly), wrap tightly with plastic cling wrap, and refrigerate for at least 1 hour to firm up.
- Preheat and prepare baking sheet: Preheat the oven to 350 degrees Fahrenheit. Line a large half sheet baking pan with parchment paper or a silicone baking mat.
- Shape cookies: Scoop 1 tablespoon of dough at a time and roll into 1-inch balls. Place the balls on the prepared baking sheet.
- Create thumbprints: Press your thumb or back of a small spoon into the center of each dough ball to make a small indentation.
- Fill with jam: Spoon about 1 teaspoon of jam into each indentation carefully, avoiding overfilling.
- Chill before baking: Place the cookie sheet in the refrigerator while the oven preheats to keep the dough chilled.
- Bake cookies: Bake the cookies for 15 minutes or until the edges are lightly browned. Let them cool on the baking sheet for 5 minutes.
- Transfer to cooling rack: Carefully move the cookies to a wire rack and let cool completely.
- Make the glaze: In a medium bowl, whisk together confectioners’ sugar, almond extract, and 1 tablespoon of milk. Add remaining milk 1 teaspoon at a time until the glaze reaches your desired consistency.
- Glaze the cookies: Drizzle the glaze over the cooled cookies using a spoon or a piping bag fitted with a fine round tip. Allow the glaze to set for 1 to 2 hours before serving.
Notes
- You can use any jam you prefer such as raspberry, strawberry, or marmalade. Homemade jam enhances flavor if you have the time.
- Store cookies in a single layer in an airtight container at room temperature for up to 4 days or refrigerate for up to 10 days.
- To freeze, freeze uncovered on a parchment-lined tray for 1-2 hours, then transfer to an airtight container or freezer bag for up to 3 months. Thaw before serving.
