The first time I made Jam-Filled Thumbprint Cookies, I was struck by the simple, joyful ritual of it. Rolling the buttery dough into perfect little spheres, pressing my thumb into each one, and carefully spooning in jewel-toned jam felt like creating edible treasures. As they baked, my kitchen filled with the sweet, buttery scent of shortbread, and the jams bubbled and gleamed like stained glass. That first bite—a tender, crumbly cookie yielding to a burst of bright, fruity jam—was pure, uncomplicated happiness. They are the most charming, delicious cookies that feel like a hug from your grandmother’s kitchen.
Why You’ll Love This Recipe
You are going to love this recipe because it’s the perfect balance of simplicity and spectacular results. The cookie base is a classic, foolproof shortbread that’s tender and not too sweet, making it the ideal canvas for any jam you love. They require no fancy decorating skills, just the press of a thumb, and the final result is stunningly beautiful. They’re incredibly fun to make with kids, perfect for holiday cookie swaps, and so delicious with a cup of tea. They’re a small bite of nostalgia that’s easy to master and impossible to resist.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup jam or preserves (raspberry, apricot, and strawberry are classics)
These ingredients are simple, but quality matters. Use real, unsalted butter for the best flavor and texture. The egg yolk is essential for richness and binding—don’t try to use a whole egg, as the white can make the cookies puff and lose their shape. Real vanilla extract makes a world of difference over imitation. For the jam, I highly recommend using a good-quality, seedless jam or a thick preserve. Runny jelly can bubble over and burn, and seeds can get in the way of that smooth, glossy pool. I’ve tried this both ways, and trust me, thicker jam works better.(See the next page below to continue…)