Easy Thumbprint Cookies - Jam Cookies

These thumbprint cookies or also known as Jam cookies are popular around the holidays, but they make a delicious snack all year round, and are especially good with coffee. The cookies aren’t too sweet, and they are soft and crumbly. Their texture is amazing! Thumbprint cookies are a classic cookie recipe that is loved the world over The idea originated in Sweden, where these are called “Hallongrotta,” which translates to “raspberry cave.” They’re soft, chewy and filled with sweet fruity jam. It’s nearly impossible to stop after just one! 

Jam thumbprint cookies are basic shortbread cookies made of flour, sugar, butter, and vanilla extract for flavor. Although they are often buttery and tender, to really get a crumbly, melt-in-your-mouth texture, you need to add egg yolks.
To make this classic recipe, start by creaming butter and sugar together until very pale and fluffy. This takes about 5 minutes with an electric mixer on medium-high speed or even a hand whisk. Stir in the vanilla, eggs then add flour and salt.

Mix the dough just until it comes together. Now portion out the dough into little balls. Try and take 1 tablespoon of dough per ball. Then create the wells. You can use your thumb (as the name suggests), or for really pretty jam thumbprints you can press the back of a measuring spoon into the center of the dough. It’s the perfect size and shape. Next, fill the well with jam.

Pro tip: Stir the jam to loosen it up a little first. This way as it bakes it will melt into a shimmering pool of jammy goodness.

Pro tip: Chilling the Dough

Chilling isn’t mandatory but I recommend it because the dough sometimes can be very soft. After chilling it for at least 30 minutes, or 1 hour, the dough will be easier to roll into balls.

These cookies can be stored in an air tight container at room temperature for about a week. 

• Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 7 days.
• Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving. Cookie dough will also freeze well for up to 3 months. Thaw overnight in the refrigerator, then roll in sugar and fill with jam right before baking.

Make sure to read the notes at the end before you start the process. This will make it easier for you to follow the recipe and you will get a perfect bake. Also don't forget to watch the video 

See Notes: **
Ingredients:

Makes about - 25 to 30 cookies 

• 1 cup (230 grams) unsalted butter softened **
• 2/3 cup (135 grams) granulated sugar + 3 tablespoons for rolling the cookies
• 2 large egg yolks room temperature**
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled ** 
• 1/2 cup strawberry/ apricot jam / raspberry or any jam of your choice

Method: 

1. Preheat oven to 350°F or 170°C. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. 
3. Mix in the eggs yolks(room temperature), vanilla extract, and salt until fully combined.
4. Then mix in the flour slowly. At first the mixture will be a little crumbly, but it will come together as you continue mixing it. 
5. If you feel the dough is soft to handle, I would suggest to chill the dough in refrigerator for about 30 mins to 1 hour. I always do this, makes it easier to roll. (See Notes)
6. Then, using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll these into balls. 
7. Roll each one in granulated sugar (optional)**, and place on the prepared baking sheets. 
8. Use your thumb (or back of a small measuring spoon ) to press an indentation into each ball on the cookie dough. 
9. Spoon 1/2 teaspoon of jam ** into the indentation in each one.
10. Bake at 350°F  or 170°C for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. 
11. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Notes: 

• Most Important thing to remember for this bake is the flour quantity. Make sure the all purpose flour is spoon measured right & is leveled. Too much flour or too little flour will make these cookies go either spread too much & crack in the edges or it will be just too hard. 
• Egg Yolks: It's best for the egg yolks to be at room temperature. If you forget to set them out ahead of time, simply place the eggs in a bowl of warm water for 5-10 minutes before separating them.
• Remember that this recipe uses only the egg yolk, so make sure to separate the white before adding
• Make sure the butter is also room temperature before using. If you decide to melt it, the texture will change. Best is to use room temperature softened butter. 
• Jam: I used Strawberry and raspberry jam in these cookies. Feel free to use your favorite brand and flavor! Apricot, Blueberry all goes well. You can even be creative and add peanut butter or Nutella. But we always prefer jam 😍
• Bake the thumbprint cookies just until set around the edges. You don’t really want these to get brown, so don’t worry if they still look a bit pale. That’s totally ok! 
• When they’re still hot from the oven, they will be extremely tender, so don’t try to take them off the baking sheet until they’re completely cool. If you do, they could fall apart! Just let them rest in the pan for about 10 min and then transfer them to wire rack to cool completely.
• As mentioned earlier, chilling the dough is optional, but I would suggest if you are not in a hurry to bake and eat them, chill the dough for atleast 30 mins before rolling them into balls and adding the jam. This step makes it easier to roll the dough
• Rolling the cookies in sugar is optional but it definitely adds a nice crunch to it

If you plan to make more cookies for Christmas, do check out my Easy chocolate chip cookies.

All other bakes you can check out Here

Hope you like this easy jam cookies and will make them this holiday season. 

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