Jam Thumbprint Cookies

Jam thumbprint cookies have a buttery dough and jam center and bake into soft, golden treats everyone enjoys. You can have fun trying different jams for the filling.

Also try chocolate thumbprint cookies, apple butter thumbprint cookies, raspberry hazelbut thumbprint cookies, or any of these thumbprint cookies.

Why You’ll Love It           

Simple ingredients: Everything you need is already in most kitchens.
Customizable flavor: Use any jam or preserve from raspberry to apricot.
Perfect texture: The cookies bake light and crumbly with a smooth, sweet filling.

Shortbread Thumbprint Cookie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Salted butter: Traditional shortbread is made with cold butter, but I used softened butter as it’s easier to incorporate with the sugar. Chilling the cookie dough helps make up for using softened butter and your cookies will still have a classic shortbread flavor and texture.
Granulated sugar: Adds sweetness and helps the cookies brown evenly.
Vanilla extract: Enhances the buttery flavor and balances the jam.
Egg: Binds the ingredients and keeps the dough tender.
All-purpose flour: Forms the cookie structure and shortbread texture.
Raspberry jam: Either store-bought or homemade raspberry jam adds a pop of color and tangy sweetness in each center. Seedless raspberry jam works best for jam thumbprint cookies. It spreads completely smooth, bakes neatly and gives a clean finish without the crunch or uneven texture that seeds can add.

How to Make Jam Drop Thumbprint Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cream butter and sugar: Beat together until the sugar dissolves and the mixture looks pale and fluffy.
Add wet ingredients: Mix in the egg and vanilla until fully combined.
Incorporate flour: Gently blend the flour and continue mixing until no streaks remain in the flour mixture and the dough feels smooth.
Shape and chill: Roll into balls, gently press indents with your thumb or a spoon, and chill briefly in the fridge.
Preheat oven: Do this while the cookies are chilling.
Fill and bake: Spoon jam into each indent and bake on a parchment lined baking sheet or cookie sheet until the edges turn light golden brown.
Cool: Let the cookies cool for just a few minutes on the cookie sheet before moving to a wire rack to cool completely.

Substitutions and Variations

Fruit options: Try blueberry jam, cherry jam, strawberry jalapeno jam, peach or even apricot jam for your filling. Anything goes, so just use your favorite kind or even orange marmalade.
Preserves vs jam: Either works as long as the texture is thick enough not to run.
Vegan butter alternative: Substitute for a dairy-free version that still keeps the texture soft.
Salted butter: Use unsalted butter and add a tiny pinch of salt.
Another flavor: Add a few drops of vanilla or almond extract.
Gluten-free variation: Use a 1:1 gluten-free flour blend and check your jam for gluten-free labeling.
Different shapes: Press the centers with a heart shape cutter or the back of a rounded teaspoon for fun presentation.

Serving Suggestions

With a hot drink: Enjoy these baked cookies with anything from a Grinch green hot chocolate to a pistachio latte or cafe con miel.
With a cold drink: Treat yourself to an Italian cream soda or Starbucks pink drink.
On a cookie tray: Pair these jam thumbprint cookies with jam and buttercream sandwich cookies and perhaps also some blueberry pie cookies or chocolate pudding cookies.

How to Store Shortbread Thumbprints

Store: Keep in an airtight container at room temperature for up to 5 days.
Freeze: Store in a sealed freezer-safe container for up to 1 month.
Thaw: Place on the counter until they return to room temperature before serving.
Reheat: Microwave for about 10 seconds to warm slightly.