Thumbprint Cookies with Jam or Preserves
There’s nothing like a cookie that is firm enough not to fall apart when you bite into it but moist and crumbly enough to be satisfying to taste. When you have these Thumbprint Cookies with Jam (or preserves) that’s just what you get. PLUS that glorious jam in the middle giving it a little extra sweet kick you will have family and friends raving about your baking skills.
Oh MY! The peach preserves (jam) in the middle of these Thumbprint Cookies just make this cookie one of the best little treats around. This is a wonderful butter cookie with very light sweetness in taste, the preserves are definitely the show in this cookie.
Let’s get started so you can jump right in.
Recipe Ingredients
- Unsalted butter – softened
- Granulated sugar
- 2 large egg yolks
- All purpose flour
- Salt (omit if using salted butter instead of the unsalted butter)
- Peach preserves – using the Southern Plate Peach preserves recipe or any preserves of your choice
Recipe Step by Step Instructions
Preheat oven to 375 degrees. Set aside a non-stick cookie sheet. If using a cookie sheet that isn’t non-stick then line it with parchment paper or prepare with a non-stick spray.
In a large bowl add the butter, eggs, and sugar.
Using a hand mixer, beat together until creamy. Set aside.
In a small bowl, whisk together the flour and salt.
Add ½ of the flour mixture into the butter mixture.
Mix until combined. Add the remaining flour and mix until a soft dough is formed. Set aside.
Add the preserves to a sandwich bag.
Massage the bag until all of the bigger pieces of preserves are broken down. Set aside.
Using a small cookie scoop or spoon, scoop teaspoon sized balls of dough, roll them and place the balls 2 inches apart on a cookie sheet.
Use the backside of a teaspoon and press a shallow well into the top of each cookie.
Snip off the corner of the plastic bag and fill each well with ½ teaspoon of preserves.
Bake in your preheated oven for 8-10 minutes at 375, until the bottoms are golden brown. The tops will not brown.
Remove the oven, allow to cool for 2 minutes and then move to a cooling rack.
Store in an airtight container, freeze if you like for later or…
Jump right in and take a bite. Someone has to be the taste tester ya know 😉
Tips for this recipe:
Make sure the butter is softened at room temperature. You can let it sit in the sun for a few minutes or if your kitchen isn’t too hot leave it out for an hour or so before making. If the butter is too cold the dough will be crumbly and will crack. If the butter is too soft it will make the cookie fall flat.
Want a sweeter cookie?
Some people prefer a sweeter cookie so if that’s you, adding a quick dusting of powered sugar after cooking will add a little something extra to them.
What’s the difference between jams and preserves?
You know, some people discuss at length the difference between jams, preserves, jellies and gel. Well the USDA uses jams and preserves interchangeably so that’s good enough for me. But if you want more to think about here is an article distinguishing jellies, jam, preserves and even chutneys. All that makes my head spin so I leave it for you to decide.
Ingredients
- 12 tbsp unsalted butter – softened or one stick and a half
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 3/4 cup all purpose flour
- 1/4 tsp salt (omit if using salted butter instead of the unsalted butter)
- 1/2 cup peach preserves (jam) or flavor of your choice
Instructions
- Preheat oven to 375 degrees. Set aside a non-stick cookie sheet. If using a cookie sheet that isn’t non-stick then line it with parchment paper or prepare with a non-stick spray.
- In a large bowl, using a hand mixer, beat together the butter, eggs, and sugar until well creamy. Set aside.
- In a small bowl, whisk together the flour and salt. Add ½of the flour mixture into the butter mixture and mix until combined. Add the remaining flour and mix until a soft dough is formed. Set aside.
- Add the preserves to a sandwich bag and massage the bag until all of the bigger pieces of preserves are broken down. Set aside.
- Using a small cookie scoop or spoon, scoop teaspoon sized balls of dough, roll them and place the balls 2 inches apart on a cookie sheet. Use the backside of a teaspoon and press a shallow well into the top of each cookie. Snip off the corner of the plastic bag and fill each well with ½teaspoon of preserves. Bake for 8-10 minutes, until the bottoms are golden brown. The tops will not brown. Remove the oven, allow to cool for 2 minute sand then move to a cooling rack. Store in an airtight container or eat right away and smile all day 🙂
Notes
FAQ
Why Do My Thumbprint Cookies Crack?
Make sure the butter is softened at room temperature. If the butter is too cold the dough will be crumbly and will crack.
Why are My Thumbprint Cookies Flat?
If the butter is too soft it will make the cookie fall flat. So soften the butter for a short time but don’t melt it in the microwave.
The answer is yes. Freeze in an airtight container for a few days after you make them. The jam gets a little hard then gooey as they thaw but will usually keep its shape well.
I’ve always passed on cookies with jam in them because most “store bought” ones were dry. This recipe sounds so simple and the fresh jam or preserves would be a delightful addition. Can’t wait to try this!
I love thumbprint cookies, but with hand issues I find them very labor intensive. I have found that using a partially filled little cookie scoop to fill them with jam works well.
These look so good I bet these would really be good with a dollop of sweetened cream cheese and topped with strawberry jam.
These are pretty, but I bet a Hershey Kiss would be wonderful in the thumbprint cookie.
I love making these thumbprint cookies for Christmas and Easter with several flavors of jams or preserves used, I’ve even put fudge in the center, these are delish ! I think the sweetness is perfect.
They look delicious! So many flavor possibilities.
I make these at Christmas with a little icing swirl on top! Adds a little something special to them.