These thumbprint cookies with blackberry jam are a classic flavor combination that is simply irresistible and that people love. Made with buttery cookie dough and filled with a sweet and tart blackberry jam, these delicious cookies are the perfect sweet treat for any occasion.
I’ve always found thumbprint cookies to be so much fun. They’re pretty, and they have a lovely combination of buttery and sweet, fruity flavor. While some people reach for a chocolate chip cookie recipe when they need to make a batch of cookies, I tend to reach for fruity thumbprint cookies. They’re a great addition to any party and a great weeknight dessert. I can also adjust the jam to create different colors for different holidays. I’ve been making these cookies for years because they’re so delicious and so versatile. Oh, and I can’t forget how easy they are to make!
Thumbprint Cookies
These cookies start with a simple shortbread cookie dough that comes together in just a few minutes. I chill the dough so the cookies rise more, then I make a depression in each cookie, fill them with jam, and bake them until they’re golden. The entire process only takes about 30 minutes from start to finish, and when I’m all done, I have a plateful of buttery, fruity cookies that always has everyone coming back for seconds and thirds!
Why You’ll Love This Thumbprint Cookie Recipe
- They are easy to make and are a favorite cookie recipe that pairs the cookie dough’s sweetness with the blackberry jam’s tartness.
- They’re buttery, sweet, and delicious, and they can be customized with many different jam flavors.
- They are a classic cookie recipe for parties, potlucks, family get-togethers, or midday snacks.
Thumbprint Cookie Ingredients
This recipe only uses a handful of simple ingredients that you probably have in your kitchen right now. In fact, the only thing you might have to shop for is the jam, and even then, that’s only if you want blackberry jam specifically.
- 1 cup butter, cold, diced small or grated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ½ cup blackberry jam
How to Make Thumbprint Cookies
Making these cookies is an incredibly easy, straightforward recipe that anyone can make. You’ll just mix the dough, chill, and bake. That’s it!
Step 1: Make the Cookie Dough
Beat the butter, sugar, and vanilla with a hand mixer in a large mixing bowl until well combined. Then, add the flour and salt and mix until the mixture is sand-like. Finally, add the egg and egg yolk and mix until well combined.
Step 2: Make the Cookies
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Then, make a depression in the center of the cookies with your finger or the back of a ½ teaspoon measuring spoon and fill with blackberry jam.
Step 3: Chill
Chill the cookies in the refrigerator for 2 to 4 hours or in the freezer for an hour.
Step 4: Bake
Preheat the oven to 350 while the cookies are chilling. Then, bake the cold cookies for 15 to 18 minutes or until the edges are slightly golden.
Step 5: Cool
Transfer the cookies to a wire rack and cool.
Recipe Tips
- Keep your diced butter in the refrigerator until just before you use it, so it’s as cold as possible.
- Bake the cookies while they’re cold so they rise more than spread.
- Your cookie dough will be very thick. It’s supposed to be. Don’t try to thin it out.
Variations
- Use different jams for different cookie flavors or to suit different occasions and holidays.
- Omit the jam to make simple shortbread cookies.
- Sprinkle the cookies with powdered sugar for a beautiful look.
What to Serve with Thumbprint Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. They’re also a great addition to a larger dessert spread for parties or holidays.
FAQ
Thumbprint cookies are shortbread or sugar cookies with a depression in the center that is most commonly filled with jam but my also be filled with some kind of candy.
Thumbprint cookies should be filled before baking. This allows the filling to heat up and spread as the cookies bake, keeping the depression loaded with filling.
Thumbprint cookies are made with shortbread dough, which is thick to begin with. If the dough is over-mixed or too much flour is inadvertently added, the dough will become too dry and crumble apart.
If you don’t cream your butter and sugar long enough, there won’t be enough air in the dough for the cookies to hold their shape. Thumbprint cookies will also spread too much if the dough isn’t chilled before baking.
Thumbprint cookies need to be refrigerated before they’re baked to control their spread. However, once they’re baked, they should be stored at room temperature rather than being refrigerated.
How to Store Thumbprint Cookies
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, wrap the cookies individually in plastic wrap, place them in an airtight, freezer-safe container or heavy-duty freezer bag, and freeze for up to 3 months.
Try This Delicious Thumbprint Cookie Recipe Today
These thumbprint cookies are rich, buttery, fruity, and EASY! You can’t beat that combination. With all the rich, buttery cookie flavor and the zippy, sweet blackberry jam flavor, these are cookies that will have everyone coming back for seconds and thirds. Give this recipe a try, and I know you’ll make it a permanent part of your recipe rotation.
More Delicious Cookies You’ll Enjoy
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Thumbprint Cookies with Blackberry Jam
Ingredients
- 1 cup butter, COLD, diced small or grated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ½ cup blackberry jam
Instructions
- In a large mixing bowl, beat together butter, sugar, and vanilla using an electric hand mixer until well combined.
- Add flour and salt and continue mixing until the mixture becomes a sand-like texture.
- Now, add egg and the egg yolk. Mix until well combined.
- Roll dough into 1 inch balls and place on a parchment lined baking sheet.
- Using your finger, or the back of a ½ teaspoon measuring spoon, make and indent in the middle of each dough ball. Fill with jam.
- Place in the fridge for 2-4 hours, or in the freezer for 1 hour to chill.
- Preheat the oven to 350 degrees.
- Bake cold cookies in a preheated oven for 15-18 minutes or until the edges are slightly golden.
- Remove from the oven and let cookies cool on a wire rack.
Notes
- Keep your diced butter in the refrigerator until just before you use it, so it’s as cold as possible.
- Bake the cookies while they’re cold so they rise more than spread.
- Your cookie dough will be very thick. It’s supposed to be. Don’t try to thin it out.
Nutrition
