Jam Thumbprint Cookies | Kulleraugen
These German jam thumbprint cookies might just top the charts of the most delicious holiday cookies! Buttery, crumbly cookies are dolloped with sweet jam for the perfect blend of flavors in each bite. The secret is baking the jam on top of the cookies so they get all ooey & gooey.
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.
Nutrition
Serving: 1 cookieCalories: 262kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 44mgSodium: 62mgPotassium: 46mgFiber: 1gSugar: 16gVitamin A: 370IUVitamin C: 2mgCalcium: 12mgIron: 1mg
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