Tasty thumbprint cookies that can come in multiple colors and flavors depending on what jelly and/or jam you have around the house. I really like raspberry for these and have made them in other berry flavors as well.

This recipe makes 6 dozen (or so) cookies, but you can easily cut it in half. As long as I’m making the mess and spending the time to bake these, I usually go ahead and make the full batch since it isn’t much more work. Our friends and family love to see these show up at their houses!

Quick and Easy Thumbprint Cookies

The hardest part of these cookies is getting the jam into the little thumbprint holes… but you can keep that as our little secret!

It is important to sift the flour and salt together to remove any lumps. If you don’t have a sifter, whisking them together can work. Once whisked or sifted, it will look like a very fine powder. You shouldn’t see any salt separated from the flour.

The dough will look crumbly when you finish mixing the ingredients together. It does stick together when you squeeze it. To make the cookies, knead a tablespoon worth of dough together then roll it into a ball so it stays together. The balls will be about 1″ in diameter. Space them a couple inches apart so there is room when you smash them with a thumbprint!

When you put the thumbprint in, it might crack the cookie a bit. Just press the crack back together so it has a good basin to hold the jam.

If the jam you choose is too runny, simmer it over low heat in a saucepan until it thickens. This evaporates a bit of the liquid in the jam so it will stay in the thumbprint.

If you would like further information, we made this video to help!

We also made out Lemon Crinkle Cookies for our holiday presents!

Thumbprint Cookies

Recipe by HeCooks4Me.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

36

2 cookie servings

Prep time

30

minutes

Cooking time

11

minutes

Calories

150

kcal

Total time

41

minutes

Tasty thumbprint cookies that can come in multiple colors and flavors depending on what jelly and/or jam you have around the house. I really like raspberry for these and have made them in other berry flavors as well.

Ingredients

• 3-1/2 cups flour

• 1/2 tsp salt

• 1-1/2 cups (3 sticks) Unsalted Butter, softened

• 1 cup sugar

• 1 tsp vanilla extract

• 36 tsp of your favorite jam

Directions

• Preheat oven to 350F. Line 2 cookie sheets with silicone mats or parchment paper
• Sift flour and salt together and then set aside
• Mix the butter and sugar until creamy. Add the vanilla extract and mix again. Scrape sides and bottom of bowl to make sure everything gets mixed in
• Slowly add flour mixture (I do 1/3 cup at a time) while mixing. Scrape sides and bottom of bowl with a spatula to make sure all ingredients mix together. Dough should look crumbly when it is fully mixed, but will still hold together if you squeeze it
• Using your hand, take out about a tablespoon of dough (enough to make a 1″ ball). Knead it together in your palm to make it stick, then roll it into a ball. Place on the cookie sheet about 2 inches apart
• Use you thumb to make an imprint in each cookie ball and fill with a 1/2 tsp of jam
• Bake at 350F for 10-12 minutes. Cool completely on a wire cooling rack before storing in an airtight container

Recipe Video