Irresistible Jam-Filled Butter Cookies
🍓 Classic Jam-Filled Butter Cookies (Thumbprint Cookies)
Soft, buttery, melt-in-your-mouth cookies filled with sweet jam.
Perfect for holidays and everyday baking.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar, plus extra for rolling
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ tsp salt
- ½–¾ cup raspberry jam (or strawberry, apricot, blackberry)
Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Line one or two baking sheets with parchment paper.
Step 2: Cream Butter & Sugar
- Beat softened butter and sugar for 2–3 minutes until pale and fluffy.
- This step ensures a tender cookie texture.
Step 3: Add Egg & Vanilla
- Mix in egg yolk and vanilla until smooth.
Step 4: Add Dry Ingredients
- Add flour and salt.
- Mix just until a soft dough forms.
- Chill dough 20–30 minutes if sticky.
Step 5: Shape & Fill
- Roll dough into 1-inch balls.
- Roll lightly in sugar.
- Press thumbprints and fill with ½ teaspoon jam.
Step 6: Bake & Cool
- Bake 12–15 minutes until edges are lightly golden.
- Cool 5 minutes, then transfer to a rack.
Tips & Tricks
- Use room-temperature butter for best results.
- Warm jam slightly for smoother filling.
- If dough cracks, gently pinch back together.
- Chill dough briefly to prevent spreading.
- Lemon zest or almond extract adds depth.
FAQs
Can I use other jams?
Yes — raspberry, strawberry, apricot, blackberry, or lemon curd all work well.
Why did my cookies spread?
The butter may have been too warm or the dough needed chilling.
How should I store them?
Store in an airtight container at room temperature for 3–4 days.
Can I freeze these cookies?
Yes — freeze baked cookies or unbaked dough balls for up to 2 months.