Do I need to chill the dough before baking?

Chilling is not required but recommended for 30 minutes to prevent excessive spreading and make the dough easier to shape.

Can I use a different jam flavor?

Yes, any fruit or berry jam works well. Raspberry, strawberry, apricot, and blackberry are all popular choices.

How do I make clean thumbprints without jam spreading?

Press your thumb into the dough gently to create the indent, fill with jam sparingly, and bake immediately to prevent leakage.

What nuts work best for this recipe?

Pistachios, almonds, walnuts, and pecans all work well. Finely chop them so they adhere to the dough and don't overpower the filling.

Can I make these ahead?

Yes, baked cookies store in an airtight container for up to 5 days at room temperature, or freeze unbaked dough for up to 3 months.

Easy Thumbprint Cookie Recipe With Jam

Name: Easy Thumbprint Cookie Recipe With Jam
Prep time: 45 min
Cook time: 13 min
Yield: 58 servings
Cuisine: American
Ingredients: 2 cups unsalted butter (softened at room temp); 1/2 cup white granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 2 tsp vanilla extract; 1/2 tsp sea salt; 5 cups all-purpose flour; 1 1/4 cups fruit/berry preserves or jam; 1 1/2 cups finely chopped nuts; Raspberry jam filling with finely diced salted pistachios; Apricot jam filling with finely diced roasted almonds; Blueberry jam with lemon zest added to the dough; Cranberry sauce/jam with finely diced pecans; Nutella hazelnut spread with finely chopped hazelnuts; Chocolate kisses in place of jam

1

Preheat the oven to 375°F. Line two large baking trays with silicone mats or parchment paper.

2

Place all the softened butter into a large mixing bowl. Add the white and light brown sugars. Using a mixer, cream the butter and sugar together, beating for 5 to 6 minutes, until the butter is fluffy and creamy.

3

Next, add in the vanilla extract, eggs, and salt. Mix again for a few minutes until the eggs are well incorporated.

4

Add the first 2 cups of flour to the batter and beat with the mixer. If you’re using a stand mixer, you can continue to add the remaining flour gradually, mixing on low speed. Otherwise, switch to a wooden spoon and gradually work in the remaining flour. The dough will look dry and crumbly at first but keep mixing until it’s smooth. I like to use my hands to bring the dough together.

5

Use a small cookie scoop (about 1 ½ tablespoons, or 25 grams) to measure out the dough for each cookie. Gently roll each scoop into a neat dough ball and place onto a tray.

6

You can make all the cookies one flavor or try several different fillings. If adding chopped nuts, place them into a small bowl, then firmly roll each cookie dough ball in the nuts. Use your hands to roll each dough ball back into shape.

7

Place the cookie dough balls onto the prepared baking sheets. Space the cookies apart about 1 ½-inches; they will not spread.

8

Use the back of a ½-teaspoon measuring spoon or the end of a round wooden rod and press down over the center of each dough ball, creating a deep well for the filling.

9

Drop approximately 1 teaspoon of jam into the center of each cookie.

10

Bake the cookies at 375°F for 12 to 14 minutes, just until the bottom of the cookies turns a light golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring over to a wire cooling rack to cool.

11

The jam filling inside these thumbprint cookies will get super-hot while baking! Allow the cookies to cool down before enjoying them.

12

Enjoy these thumbprint cookies with coffee, tea, or hot chocolate. Store the cookies at room temperature in an air-tight container for up to 1 week. For longer storage, place the cookies into a freezer-friendly container and freeze for up to 4 months.