What type of jam works best for thumbprint cookies?

Any jam that you love can be used in thumbprint cookies. Popular choices include apricot, raspberry, and strawberry. For a unique twist, try blackberry, cherry, or lemon curd. The key is to use a jam that’s slightly thick so it holds in the indentation without spreading too much.

Can I make thumbprint cookies ahead of time?

Yes! You can prepare the dough in advance and freeze it for up to three months. Either freeze the dough balls without the thumbprint indentation or the entire dough in a sealed container. Thaw in the refrigerator before shaping and filling, which makes holiday prep much easier.

How do I make thumbprint cookies egg-free?

To make egg-free thumbprint cookies, replace the egg with 2 tablespoons of yogurt or a mashed banana. Flaxseed meal mixed with water can also work as an egg substitute. The texture may be slightly different, but the cookies will still be tender and delicious.

Thumbprint Cookies: Irresistibly Buttery Jam-Filled Treats

Description

Thumbprint cookies are buttery shortbread treats filled with your favorite jam. Soft, tender, and visually appealing, they are perfect for holidays, gifting, or everyday indulgence.

Ingredients

Scale

1/2 cup unsalted butter, softened: provides richness and tenderness
5 ounces cream cheese, softened: adds creaminess and soft texture
2/3 cup granulated sugar: sweetens the dough
1 large egg: binds ingredients and adds golden color
1 teaspoon vanilla extract: adds warm flavor
1/4 teaspoon orange blossom water (optional): subtle floral aroma
2 1/4 cups all-purpose flour: forms the structure of the cookie
1/2 teaspoon fine sea salt: enhances flavor
1/2 teaspoon baking soda: slight lift for tenderness
1/4 teaspoon baking powder: gentle rise and light texture
1/2 cup apricot preserves or preferred jam: fruity filling
2 teaspoons lemon juice: brightens jam flavor
Powdered sugar for dusting (optional): adds a sweet finishing touch

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Instructions

Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a small bowl, mix 1/2 cup jam with 2 teaspoons lemon juice and set aside.
In a stand mixer or with a hand mixer, cream 1/2 cup butter and 2/3 cup sugar until light and fluffy (about 3 minutes).
Add 5 ounces cream cheese, 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon orange blossom water. Beat until smooth.
In a separate bowl, whisk 2 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder. Gradually add to the wet mixture and mix on low speed until a soft dough forms.
Divide dough into 36 pieces (~18g each). Roll into balls and place 1 1/2 inches apart on baking sheets.
Moisten your thumb and press an indentation in the center of each cookie.
Parbake for 8 minutes until cookies are just set. Remove from oven and recreate indentation if needed.
Fill each indentation with about 1/2 teaspoon of jam, taking care not to overfill.
Return cookies to the oven and bake for 10–12 minutes, until edges turn pale golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar before serving.

Notes

Chill dough for 20–30 minutes if too soft to maintain shape.
Dough can be frozen for up to 3 months; thaw before shaping and filling.
Try alternative fillings like chocolate ganache, lemon curd, or peanut butter.
Ensure butter is at room temperature for easier mixing.
Do not overfill jam to prevent spilling during baking.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 89 kcal
Sugar: 5 g
Sodium: 67 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 1.2 g
Trans Fat: 0.1 g
Carbohydrates: 12 g
Fiber: 0.2 g
Protein: 1 g
Cholesterol: 16 mg