Description
Delightfully buttery and tender jam thumbprint cookies, filled with your favorite jam and topped with a sweet almond glaze. These classic cookies are perfect for holiday gatherings, tea time, or anytime you crave a buttery, melt-in-your-mouth treat with a burst of fruity flavor.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 ¼ cups (280 grams) all-purpose flour
- ⅓ cup jam (raspberry, strawberry, marmalade, or any preferred kind)
For the glaze:
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract
- 1-2 tablespoons milk
Instructions
- Prepare the dough: Using a stand mixer or hand mixer, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for incorporating air and achieving a tender cookie texture.
- Add flavorings: Beat in the pure vanilla extract and salt until fully incorporated, continuing on medium speed. These ingredients enhance the richness and flavor depth in the cookies.
- Incorporate the flour: Gradually add the all-purpose flour to the mixture, beating on low speed just until combined and the dough forms. Avoid overmixing to keep cookies tender.
- Chill the dough: Shape the dough into a ball using your hands; it may be slightly crumbly but should hold together. Wrap tightly with plastic cling wrap and refrigerate for at least one hour. Chilling helps relax the gluten and solidify the butter for easier shaping.
- Preheat oven and prepare baking sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a large half sheet baking pan with parchment paper or a silicone baking mat to prevent sticking and provide even baking.
- Shape cookies: Scoop about 1 tablespoon of dough and roll into 1-inch balls. Place the balls evenly spaced on the prepared baking sheet.
- Create thumbprints: Press your thumb or the back of a small spoon or measuring spoon into the center of each dough ball to create an indentation for the jam.
- Fill with jam: Spoon a small amount of your chosen jam into each indentation carefully, avoiding overfilling which can cause jam to overflow while baking.
- Chill before baking: Place the baking sheet with the jam-filled cookies in the refrigerator while the oven finishes preheating. This step prevents spreading and helps retain the thumbprint shape.
- Bake cookies: Bake the cookies for 13-15 minutes, or until the edges are lightly browned and the bottoms are set. Baking times may vary slightly depending on your oven.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer carefully to a wire cooling rack to cool completely. Proper cooling is essential before glazing.
- Prepare glaze: In a medium bowl, whisk together the confectioners’ sugar, almond extract, and 1 tablespoon of milk. Add additional milk teaspoon by teaspoon until the glaze reaches your desired thin drizzling consistency. If too thin, add more sugar.
- Glaze the cookies: Using a spoon or a piping bag fitted with a fine round tip, drizzle the glaze over the cooled jam thumbprint cookies. The glaze adds a sweet, almond-flavored finish that complements the jam and buttery cookie base.
- Set the glaze: Let the glazed cookies sit at room temperature for 1-2 hours to allow the glaze to firm up before serving or storing.
Notes
- You can use any kind of jam such as raspberry, strawberry, or marmalade. Homemade jams work wonderfully if you have time.
- Store cookies in a single layer in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days.
- To freeze, place jam-filled cookies on a parchment-lined baking sheet and freeze uncovered until firm (1-2 hours). Transfer to an airtight container or freezer bag and store for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
- Be mindful not to overfill the jam indentation to prevent spilling during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
