Thumbprint Jam Cookies

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Thumbprint jam cookies are made by rolling butter cookie dough into small balls, pressing a shallow well into each center, and filling the wells with strawberry jam before baking.

Soften 120 g unsalted butter until it yields slightly when pressed, then beat it with 80 g sugar on medium speed for about 2 minutes, until the mixture is smooth and lighter in color. Add 1 egg yolk and mix until the base is even. Stir in 180 g cake flour and 0.25 teaspoon salt, stopping as soon as almost no dry flour remains. Do not continue kneading the dough after it has come together. Divide it into bite sized portions, roll each portion into a ball, and arrange the balls with space between them on a lined tray. Smooth any cracked edges gently with your fingertips. Press a shallow well into the middle of every ball without making the base too thin. Distribute 5 tablespoons strawberry jam among the cookies, filling each well only halfway to leave room for the jam as it heats. Set the filled cookies in the 175°C oven for 12 to 15 minutes. Remove the cookies when the edges are lightly golden and the tops look set. Let them firm briefly on the tray before transferring them to a rack to cool completely.

Ingredients

servings

IngredientAmountUnit

unsalted butter120 gg

sugar80 gg

egg yolk1 eaea

cake flour180 gg

salt¼ tsptsp

strawberry jam5 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Preheat the oven to 175°C and line a baking tray with parchment.

Soften 120 g unsalted butter until it yields slightly when pressed.
2

Season

Beat the butter with 80 g sugar on medium speed for about 2 minutes, until lighter and smooth.

Add 1 egg yolk and mix just until the dough base looks even and creamy.
3

Season

Add 180 g cake flour and 0.25 teaspoon salt, then mix only until almost no dry flour is visible.

Stop without kneading or continuing to beat the dough.
4

Step

Divide the dough into bite-size portions, roll them into balls, and place them on the tray with space between each one.

If the edges crack, gently press and smooth them with your fingertips.
5

Step

Press the center of each dough ball gently with your thumb to make a shallow well.

Spoon in the 5 tablespoons strawberry jam, filling each well only halfway so it will not bubble over.
6

Heat

Bake at 175°C for 12 to 15 minutes, until the edges are lightly golden and the tops look set.

Let the cookies firm briefly on the tray, then transfer them to a rack to cool completely.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Beat the softened butter and sugar for about 2 minutes before adding the egg yolk to form the dough base.
Finish cue: Bake at 175°C for 12 to 15 minutes, until the edges are lightly golden and the tops look set.
Avoid this: Do not overfill jam or it will spill over.
Storage and reheating: Let them firm briefly on the tray before transferring them to a rack to cool completely.