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, and lightly crisp at the edges — 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 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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