With the festive season in mind, I made thumbprint (jam) cookies and instantly fell in love with them. They are buttery and melt in your mouth, with a pleasant balance of sweetness and the light tang of jam. These cookies are eggless. I used mixed berry jam because that’s what I had on hand, but raspberry or any good-quality jam you enjoy will work well.
Thumbprint cookies (jam cookies)
These eggless thumbprint cookies are buttery, tender and melt in your mouth. The jam adds a touch of tang that balances the sweetness—perfect for festive baking or an everyday treat.
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Ingredients
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- 140 g unsalted butter softened
- ½ cup fine sugar
- ½ teaspoon vanilla extract
- ⅛ tsp baking powder
- jam good quality, of your choice (I used mixed berry)
Instructions
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Preheat the oven to 180°C. Line two baking trays with parchment paper.
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Sift the flour, baking powder and salt into a bowl and set aside.
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Cream the softened butter and sugar together until fluffy and pale in color. Stir in the vanilla.
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Add the dry ingredients gradually to the butter mixture, scraping the bowl with a spatula and mixing until combined. The dough may look slightly crumbly but will hold together when pinched.
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Take roughly 1 tablespoon of dough and roll it into a ball. Place the balls about 2″ apart on the prepared trays (they spread while baking).
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Use your thumb or the back of a spoon to make a shallow well in the center of each ball. Bake for 6 minutes, then remove from the oven and fill each well with about ½ teaspoon of jam. Return to the oven and bake another 4–6 minutes until set.
Notes
These cookies may feel soft at the end of baking but will firm up as they cool. Watch the baking time carefully to avoid overbaking.
If your jam is very thick or jelly-like, warm it in the microwave for 10–20 seconds before filling so it’s easier to spoon into the wells.
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