Jam Thumbprint Cookies Recipe
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Prep: 20 minutes (plus chill time 30 minutes)
Bake: 12-14 minutes
Serves: 24 cookies
Difficulty: easy
These classic jam thumbprint cookies are buttery, tender, lightly crisp at the edges, and perfect for gifting or teatime. A touch of cornflour is added to the dough to give them a soft, melt-in-the-mouth texture, similar to shortbread.
These cookies keep well in an airtight container for up to 5 days. They also make a charming gift. Simply tuck a handful into a festive tin (I personally quite like these Festive Tins) or cellophane bag and tie with ribbon for an easy homemade treat.
These are one of my favourite quick bakes for the season — you’ll find them alongside more festive ideas in my Last-Minute Christmas Bakes article.
Ingredients
- 125g unsalted butter, softened
- 60g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 150 g plain flour
- 25 g cornflour (or substitute with more plain flour)
- ¼ tsp fine salt
- 4 tbsp smooth jam (raspberry, strawberry, apricot or your favourite)
Instructions
- Cream the butter and sugar together in a large bowl until pale and fluffy.
- Add the egg yolk and vanilla extract. Mix until well combined.
- Sift in the plain flour, cornflour and salt. Stir until a soft dough forms.
- Wrap the dough in cling film and chill for 30 minutes.
- Preheat the oven to 175°C (fan 160°C). Line a baking tray with parchment paper.
- Scoop out 1 tbsp of dough and roll into a ball. Place on the tray and repeat with the rest, spacing them apart.
- Press your thumb or the back of a teaspoon into the centre of each ball to make a small well.
- Fill each well with ½ tsp jam. Don’t overfill, as the jam may bubble over.
- Bake for 12–14 minutes or until the edges are lightly golden.
- Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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