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Brookie's Jam Thumbprint Cookies

A delicate little cookie filled with jam in the middle!

Prep Time 15 minutes
Servings 24 2 inch cookies
Author abountifulkitchen

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon sea salt
  • 2 cups flour (plus 1-2 tablespoons if dough is sticky)
  • granulated sugar for dipping cookies
  • 2/3 cup jam or jelly, any flavor

Instructions

  1. Mix butter and sugar together until blended well, about 2 minutes on medium in mixing bowl. Mix in salt and flour, just until all ingredients are incorporated. Do not over mix.

  2. Add a small amount of water (if needed) to form a soft dough that can be shaped. Shape the dough into a large disk in the mixing bowl. Cover with plastic wrap tightly and refrigerate for about 1-2 hours until thoroughly chilled.

  3. Preheat oven to 350 degrees.

  4. Shape the dough into 1/2-1 inch balls. Dip one side of the dough into sugar. Place the balls two inches apart on a cookie sheet, with the sugar-dipped side facing up.

  5. Indent each cookie with the end of your thumb, taking care to not flatten the cookie too much, but making the indent about 1/2 inch into the center of the cookie. When you make the indent, use your other hand to hold the shape of the cookie and keep it in a small circle, pushing the outer edges of the cookie toward the center.
  6. Bake on middle rack for about 8-10 minutes, or until cookies are firm to the touch.

  7. Remove cookies from oven and let cool completely. Fill with jam.

  8. Yields about 2-3 dozen cookies, depending on size of dough ball.

Recipe Notes

  • You may use your thumb to make the indentation in the cookie, or a small (appetizer) spoon that has been sprayed with cooking spray. I prefer to use my thumb. Make sure the indentation is deep enough to hold its shape while being baked! It also needs to be deep enough to hold the jam.
  • If the cookie spreads while baking, you can gently push the edges of the cookie in, to form a circle, or use a round cookie cutter to reshape the cookie. To use a cookie cutter or biscuit cutter, place the cutter over the warm cookie, in a circular motion, go around the cookie quickly, reshaping the cookie into a circular shape. 
  • This cookie may be frozen or stored at room temperature in an air tight container for a week.  Once the cookie is filled with jam, the cookie will soften when stored in the container. To avoid a soft cookie, fill with jam on the day of serving, and do not cover.