I had to share my thumbprint cookies with powdered sugar after I found a tiny trick that makes each jam-filled well gleam like a jewel.
I call these The Most Amazing Thumbprint Cookies because they somehow balance melt-in-your-mouth texture with a cheeky jam burst. I never thought simple unsalted butter and strawberry jam could turn into something this addictive.
People expect Mrs Fields Thumbprint Cookies or a basic jar remake, but this version surprises you: tiny cracks, chewy centers, each cookie hiding a perfect dollop. Once you taste them youll want to hide the plate.
They read like Jam Filled Thumbprint Cookies yet feel like a little revelation, and I ruined the first batch so i know exactly what NOT to do.
Ingredients
- Butter: provides mostly fat and calories, adds rich flavor and melt-in-mouth texture.
- Granulated sugar: pure carbs, sweetens cookies adds crisp edges, little vitamins or fiber.
- Egg yolk: adds richness, emulsifies dough, some protein and fat, vitamins A and D.
- Vanilla extract: tiny amount adds big aroma, makes jam flavor pop, no nutrition.
- All-purpose flour: its mostly starch, gives structure, adds carbs and some protein.
- Cornstarch: lightens texture, makes cookies tender, pure starch no fiber or protein.
- Strawberry jam: sweet and slightly tart, concentrated fruit, sugars add carbs and flavor.
- Powdered sugar: fine sweet dust, adds sweetness and pretty dusting, no nutrients.
Ingredient Quantities
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup (160 g) strawberry jam or preserves
- 1/4 cup (30 g) powdered sugar for dusting
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl beat 1 cup softened unsalted butter and 1/2 cup granulated sugar together until light and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.
3. Add 1 large egg yolk and 1 teaspoon vanilla extract and beat until just combined.
4. In a separate bowl whisk together 2 cups all purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
5. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms, don’t overmix. If the dough feels too soft to handle chill it 15 to 30 minutes.
6. Roll the dough into roughly 1 inch balls (about 1 tablespoon each), place them about 2 inches apart on the prepared sheet. If your hands are sticky dip them in a little flour so the dough doesnt stick.
7. Use your thumb or the back of a small spoon to press a 1/2 inch deep indentation into the center of each ball, try not to press all the way through.
8. Spoon about 1/2 teaspoon of strawberry jam into each indentation, or a little less if your jam is very runny. Bake 12 to 14 minutes or until the edges are just set and bottoms are lightly golden, dont overbake or they get dry.
9. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Once cooled dust with 1/4 cup powdered sugar before serving.
Equipment Needed
1. Baking sheet
2. Parchment paper or silicone baking mat
3. Large mixing bowl
4. Small bowl for the flour mixture
5. Electric hand mixer or a sturdy wooden spoon if you dont have one
6. Rubber spatula for scraping the bowl
7. Measuring cups and spoons (and a kitchen scale if you like precision)
8. Cookie scoop or a tablespoon to portion the dough
9. Wire cooling rack and a small spoon or the back of a teaspoon to make the indentations
FAQ
The Most Amazing Thumbprint Cookies Recipe Substitutions and Variations
- Butter (1 cup unsalted butter): 1 cup margarine, 1:1 (works almost the same, a bit less buttery); 1 cup solid coconut oil, 1:1 (gives a slight coconut taste and crisper edges); 1 cup vegetable shortening, 1:1 (cookies will be paler and hold shape better).
- Granulated sugar (1/2 cup): 1/2 cup packed light brown sugar, 1:1 (adds moisture and caramel notes so cookies are chewier); 1/2 cup coconut sugar, 1:1 (similar sweetness with a caramel tone).
- All purpose flour (2 cups): 1:1 gluten free all purpose blend (make sure it has xanthan gum, texture may be a little different); or swap up to half the flour for whole wheat pastry flour, 1:1 for a nuttier, slightly denser cookie.
- Strawberry jam (1/2 cup): 1/2 cup any fruit jam or preserves, 1:1 (raspberry or apricot are great); 1/2 cup Nutella or chocolate spread, 1:1 (for a chocolate twist); 1/2 cup lemon curd, 1:1 (if you want bright, tart flavor).
Pro Tips
1) Chill time matters. If the dough feels too soft, pop it in the freezer for 10 minutes or the fridge for 20, but dont forget it or it will get rock hard. Cold dough rolls and holds its shape better so your wells wont collapse when you press them.
2) Fix runny jam before you fill. Microwave a few tablespoons with a tiny bit of cornstarch slurry until it thickens, or drain off extra syrup, then cool it before spooning. That way the jam stays put and the cookies dont get soggy.
3) Make uniform wells every time. Use the rounded end of a wooden spoon or the handle of a small scoop, dip it in flour or powdered sugar so it wont stick, and press gently so you dont go through the bottom. Consistent wells mean even filling and nicer looking cookies.
4) Stop baking a touch early and finish with cooling. Take them out when the edges look set but centers are still a little soft, they firm up as they cool on the sheet for a few minutes. Dust with powdered sugar only when totally cool otherwise it will melt into the jam and look messy.
The Most Amazing Thumbprint Cookies Recipe
I had to share my thumbprint cookies with powdered sugar after I found a tiny trick that makes each jam-filled well gleam like a jewel.
24
servings
146
kcal
Equipment: 1. Baking sheet
2. Parchment paper or silicone baking mat
3. Large mixing bowl
4. Small bowl for the flour mixture
5. Electric hand mixer or a sturdy wooden spoon if you dont have one
6. Rubber spatula for scraping the bowl
7. Measuring cups and spoons (and a kitchen scale if you like precision)
8. Cookie scoop or a tablespoon to portion the dough
9. Wire cooling rack and a small spoon or the back of a teaspoon to make the indentations
Ingredients
-
1 cup (226 g) unsalted butter, softened
-
1/2 cup (100 g) granulated sugar
-
1 large egg yolk
-
1 teaspoon vanilla extract
-
2 cups (240 g) all purpose flour
-
2 tablespoons cornstarch
-
1/4 teaspoon salt
-
1/2 cup (160 g) strawberry jam or preserves
-
1/4 cup (30 g) powdered sugar for dusting
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl beat 1 cup softened unsalted butter and 1/2 cup granulated sugar together until light and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.
- Add 1 large egg yolk and 1 teaspoon vanilla extract and beat until just combined.
- In a separate bowl whisk together 2 cups all purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms, don't overmix. If the dough feels too soft to handle chill it 15 to 30 minutes.
- Roll the dough into roughly 1 inch balls (about 1 tablespoon each), place them about 2 inches apart on the prepared sheet. If your hands are sticky dip them in a little flour so the dough doesnt stick.
- Use your thumb or the back of a small spoon to press a 1/2 inch deep indentation into the center of each ball, try not to press all the way through.
- Spoon about 1/2 teaspoon of strawberry jam into each indentation, or a little less if your jam is very runny. Bake 12 to 14 minutes or until the edges are just set and bottoms are lightly golden, dont overbake or they get dry.
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Once cooled dust with 1/4 cup powdered sugar before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 33g
- Total number of serves: 24
- Calories: 146kcal
- Fat: 8g
- Saturated Fat: 4.9g
- Trans Fat: 0.05g
- Polyunsaturated: 0.31g
- Monounsaturated: 2.04g
- Cholesterol: 28mg
- Sodium: 26mg
- Potassium: 20mg
- Carbohydrates: 17.8g
- Fiber: 0.3g
- Sugar: 9.8g
- Protein: 1.2g
- Vitamin A: 254IU
- Vitamin C: 0.2mg
- Calcium: 4.5mg
- Iron: 0.16mg
