Strawberry jam thumbprint cookies are tender buttery shortbreads filled with jam. Ready in about an hour, these festive cookies are a holiday staple but are enjoyable any time of year.
Thumbprint cookies are an easy, crowd-pleasing recipe. They’re versatile — swap the filling to match holidays, seasons, or gift packages. The recipe uses simple pantry staples, so you may already have everything on hand.
Tips below will help you get the best results. If you prefer, skip to the recipe card for the full ingredients and directions.
Thumbprint cookies make a pretty addition to dessert trays and are a standout at cookie exchanges. They also work well as edible gifts when packaged in decorative tins or boxes.
No specialty ingredients are required — just butter, sugar, egg yolks, vanilla, flour, salt, and seedless strawberry jam. The simple shortbread base can be adapted to many jam flavors.
Ingredients Needed
- Unsalted butter — softened to room temperature
- Granulated sugar
- Egg yolks — room temperature
- Vanilla extract
- Salt
- All-purpose flour
- Seedless strawberry jam
Get the complete ingredient amounts and step-by-step directions in the recipe card below.
How to Make Strawberry Jam Cookies
1. In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
2. Beat in the egg yolks and vanilla extract until combined.
3. Add the salt and all-purpose flour; mix just until the dough comes together.
4. Cover the dough and chill for at least 30 minutes. Chilling firms the dough and helps the cookies hold their shape.
5. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats.
6. Portion the chilled dough into 1-inch balls (a #40 cookie scoop works well). Place each ball on the prepared baking sheet and gently press an indentation into the center with your thumb, the back of a scoop, or a tart shaper.
7. Spoon 1/2 to 1 teaspoon of seedless strawberry jam into each indentation.
8. Bake for 12–14 minutes, or until the cookies are slightly firm and lightly golden around the edges.
9. Remove from the oven and transfer to a wire rack to cool completely.
Variations
Use different seedless jams to change the flavor: red raspberry, apricot, blackberry, or blueberry are popular choices. Seedless varieties produce a smooth filling and reduce the chance of seeds creating holes or a seeping texture.
Finishing options:
- Dust cooled cookies with powdered sugar.
- Drizzle with a simple glaze made from confectioners’ sugar and milk.
- Roll cookie balls in granulated sugar before baking for extra sparkle and texture.
- Replace jam with a small dollop of colored icing for themed occasions.
Tips for making thumbprint cookies
- If you skip refrigerating the dough, expect flatter cookies.
- The dough can chill longer than 30 minutes and will keep up to 3 days in the refrigerator; bring it to room temperature before rolling if chilled longer.
- Avoid pressing through to the bottom when making the thumbprint.
- If you prefer not to use your thumb, use the back of the cookie scoop, a round measuring spoon, or a tart shaper.
- Use jam rather than jelly — jelly is usually too thin and may make the cookie base soggy.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 3 days. Make sure cookies are completely cool before storing.
To freeze baked cookies: cool completely, arrange in a single layer in a freezer-safe container or bag, and separate layers with parchment paper. Freeze for up to 1 month.
To freeze dough: wrap or place dough in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before portioning and baking.
MORE EASY
Cookie Recipes
- Texas Sheet Cake Cookies with Fudgy Icing
- Grinch Edible Sugar Cookie Dough
- Strawberry Cheesecake Cookies
- Cast Iron Skillet Cookie
- Chocolate Covered Cookie Dough Bites
Save Strawberry Jam Cookie Recipe for Later
Strawberry Jam Cookies
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Silicone mat (optional)
- Cookie scoop
- Tart shaper or rounded tool
- Wire cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup seedless strawberry jam
Instructions
- In a large bowl, cream the butter and sugar until fluffy.
- Beat in the egg yolks and vanilla extract.
- Add salt and flour and mix until well combined.
- Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 350°F.
- Line baking sheets with parchment paper or silicone mats.
- Use a cookie scoop to portion the dough and roll into 1-inch balls.
- Place on the prepared baking sheet and gently make an indentation in each ball.
- Spoon 1/2–1 teaspoon jam into each indentation.
- Bake for 12–14 minutes until lightly golden.
- Remove from oven and cool on a wire rack.
Notes
- If you don’t refrigerate the dough, cookies will be flatter.
- Dough can chill up to 3 days in the refrigerator; bring to room temperature before rolling if chilled longer.
- Don’t press all the way through when forming the thumbprint.
- Use high-quality seedless jam for best flavor and texture. Popular options: strawberry, red raspberry, apricot, blackberry.
- Do not use jelly; it is typically too thin.
- Cooled cookies can be dusted with powdered sugar or drizzled with glaze.
- Store cooled cookies up to 3 days in an airtight container at room temperature; separate layers with parchment if stacking.
Nutritional Estimate
|
Calories: 147kcal
|
Carbohydrates: 17g
Nutritional information is an estimate and should be verified independently if needed.