These German jam thumbprint cookies might just top the list of your favorite holiday cookies! The secret is baking the sweet jam on top of the buttery, crumbly cookies so they get all ooey & gooey.
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That's the Way the Cookie Crumbles
German thumbprint cookies with jam are one of my all-time favorite German Christmas cookies or Weihnachtskekse. Now I know, I know, I miiight say that about all my German cookie recipes. But trust me! The sweet jam + buttery cookies are undoubtedly a match made in cookie heaven.
Now listen, the cookies have an irresistibly light & crumbly texture that practically melts in your mouth. Wanna know the secret to achieve this? We're baking besties, so I'll spill the tea. The cookie dough is made with powdered sugar instead of granulated sugar!
And best of all, there's no need for a stand mixer or even an electric hand mixer - all you need is a mixing bowl and a wooden spoon! That's the kind of cookies I can imagine Oma making.
These German thumbprint cookies were inspired by my other European jam cookies including Swiss Spitzbuben and Austrian Linzer cookies. Honestly, I love to snuggle under a thick blanket with a pile of these cookies and a hot mug of coffee or German hot chocolate.
What's the Difference Between American and German Thumbprint Cookies?
American thumbprint cookies usually get the jam dolloped on after the cookies are baked. However, with German thumbprint cookies, the jam is baked along with the cookie dough. And here's our little secret: this allows the jam to cook a bit, becoming gooey, thick, and fan-freaking-tastic.
And these cookies are known by a pretty fun name! Growing up in Germany, they were usually called Kulleraugen (which translates to big, wide eyes) or Engelsaugen (which means angel eyes). Is that cute or creepy??
Carissa's Notes on Jam
Let's talk jam now! These cookies are versatile so you can tag in your favorite jam or jelly.
I personally love sweet strawberry jam or tart lingonberry jam (I'm lookin at you, IKEA). But I've also had thumbprint cookies with red currant, raspberry, and cherry jams. I mean, you just can't go wrong!
Marmalade also works, but I don't recommend using chunky jam which can create a bumpy texture on your cookies. And while dark jams such as blackberry and blueberry are delicious, they won't have that traditional pop of red color.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Beat the butter and powdered sugar.
2. Mix in the egg, lemon zest, vanilla, and salt.
3. Mix in the flour until it's a crumbly dough that sticks together when pressed.
5. Spread them out on a baking sheet and refrigerate for 1 hour. Dollop jam into the indentation on each cookie.
4. Shape the dough into small balls, and press a deep dent on the top.
6. Bake for 12 to 15 minutes until the cookies turn golden on the bottom edges. Cool the cookies & enjoy!
Carissa's Cookie Dough Tip
Chilling the dough is essential. Otherwise your cookies can flatten in the oven and the jam will spread over like an erupting volcano. Yikes!
Recipe Tips
- Shaping: Your dough might crack a bit while shaping it, which is totally okay. Just press it back together with your fingers and it'll be good as new!
- Indenting: Make sure you don't poke all the way through to the baking sheet, otherwise the jam will spill out the bottom.
- Decorating: You can dust your baked cookies with powdered sugar for that festive snowy look once they come out of the oven. But it can dissolve into the jam and make it cloudy, so I prefer to leave it off for that clear, colorful jammy eye. O_o
Storing and Gifting your Kulleraugen
All right, I just have to come out and say it: these jam thumbprint cookies are one of my favorites for holiday cookie exchanges! You can add your own unique flair with some extra baking spices (hiya, cinnamon!) or your signature jam (are we doing signature jams? Because I vote we totally do.)
And they stay fresh & delicious in an airtight container or cute holiday metal tin for up to one week. Top it off with a ribbon or bow, and you're on your way to melting hearts into puddles bigger than the jam on these cookies.
Pro Tip: Place a sheet of parchment paper or wax paper in between each cookie layer.
Give Me More Cookies!
Looking for more festive holiday cookie recipes like this? Try these:
Jam Thumbprint Cookies | Kulleraugen
Ingredients
- 12 tablespoon unsalted butter, softened to room temperature (1½ sticks)
- ⅔ cup powdered sugar
- 1 large egg, at room temperature
- Zest from one large lemon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt (use table salt or fine sea salt)
- 2 cups all purpose flour
- ⅔ cup red fruit jam (such as strawberry, raspberry, or red currant)
Instructions
- Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar with a large wooden spoon until it's creamy.
- Add the egg, lemon zest, vanilla extract, and salt, and mix with your spoon. It'll look a little lumpy at this point, which is normal.
- Add the flour and mix until it forms really crumbly dough that sticks together and holds its shape when you squeeze it in the palm of your hand.
- Shape the dough into small balls about one inch in diameter. Use your thumb or the back of a small spoon to press a deep indent in the top of each cookie dough ball. (Make sure you don't poke all the way through to the baking sheet, otherwise the jam will spill out. If your dough cracks at all, just press it back together.)Place them evenly spread out on your prepared baking sheet. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F.
- Dollop jam into the indentation on each cookie.
- Bake for 12 to 15 minutes until the cookies turn golden on the very bottom edges. Allow the cookies to cool for 10 minutes on the baking sheet, then transfer them to a cooling rack to cool completely. Enjoy!!
Notes
- Mixing: You can absolutely mix the dough in a stand mixer or with an electric hand mixer. But a mixing bowl with a big wooden spoon works great!
- Shaping: Your dough might crack a bit while shaping it, which is totally okay. Just press it back together with your fingers and it'll be good as new!
- Indenting: Make sure you don't poke all the way through to the baking sheet, otherwise the jam will spill out.
- Decorating: You can dust your baked cookies with powdered sugar for that festive snowy look once they come out of the oven. But it can dissolve into the jam and make it cloudy, so I prefer to leave it off for that clear, colorful jammy eye.
- Storing: Store cooled cookies in an airtight container for up to 1 week. Place a sheet of parchment paper or wax paper in between each cookie layer.
I'm eggcited to hear from you :)