Thumbprint Cookies

5 from 22 votes

These Thumbprint Cookies are pretty as a picture and the perfect bite-sized cookie for your next holiday gathering! Buttery, shortbread style cookies are coated in sugar and filled with your choice of jam. Perfect for holiday parties, cookie exchanges or a late night treat for Santa!

Course Cookies, Dessert

Cuisine American

Keyword jam thumbprint cookies, thumbprint cookie recipe, thumbprint cookies, thumbprint cookies recipe

Prep Time 20

Cook Time 15

Chill Time 1

Servings

Calories 99kcal

Author Trish - Mom On Timeout

Ingredients

1 cup unsalted butter room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract or almond extract
½ teaspoon kosher salt
2 cups all-purpose flour
¼ cup jam I used apricot and seedless raspberry jam

Cookie Coating

⅓ cup granulated sugar

Instructions

In the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Beat on a medium speed for two to three minutes or until the mixture is light and creamy.
1 cup unsalted butter, ⅔ cup granulated sugar
Add the vanilla extract and salt and beat until thoroughly combined.
1 teaspoon vanilla extract, ½ teaspoon kosher salt
Scrape down the sides of the mixing bowl and reduce to a low speed. Gradually add in the flour, scraping down the sides and bottom of the bowl as needed. The dough may not appear like it's coming together but give it a minute or two. You can also work the dough with your hands to make it come together quicker.
2 cups all-purpose flour
Roll the dough into a ball and wrap it in plastic wrap. Refrigerate for one hour.
Once the dough has chilled for an hour, preheat the oven to 350°F and line two baking sheets with parchment paper.
Place 1/3 cup of granulated sugar in a shallow bowl.
⅓ cup granulated sugar
Scoop one tablespoon of dough and roll into a ball. Coat each ball of dough by rolling in the bowl of sugar. Place the balls on the prepared baking sheets.
Make an indentation in the center of each cookie using your thumb. Fill with half a teaspoon of jam. Repeat until all cookies are filled.
¼ cup jam
Bake for 14 to 15 minutes or until the bottom edges just begin to brown. Let the cookies sit on the baking sheet for one additional minute before moving to a wire rack to cool.
Let cookies cool completely before storing in an airtight container.

Notes

Storage Information

Store any leftover stained glass cookies in an airtight container at room temperature for 3 to 5 days. To increase longevity you can store them in your refrigerator for up to a week!

To Freeze: You can freeze these jam filled cookies as well. Store cooled cookies in a freezer safe container for up to a month. Thaw to room temperature and enjoy! If you want to make the cookie dough in advance, make the dough, transfer to an airtight, freezer safe ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Proceed with recipe as directed.

Nutrition