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20min Buttery Jam Thumbprint Cookies

Bake tender, rich jam thumbprint cookies in 20 minutes without dough chilling or cracked edges using simple pantry ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 1/2 cup confectioners' sugar sifted to remove lumps
  • 1 tsp pure vanilla extract for base flavor
  • 1/4 tsp almond extract optional, for classic bakery taste
  • 1/2 tsp fine sea salt omit if using salted butter
  • 2 cups all-purpose flour spooned and leveled
  • 1/3 cup thick seedless jam raspberry, strawberry, or apricot

Equipment

  • Baking sheet
  • Parchment paper
  • Electric hand mixer
  • Measuring spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Place the softened butter and confectioners' sugar in a medium mixing bowl.
  3. Beat with an electric mixer on medium speed for 2 minutes until pale and creamy.
  4. Mix in the vanilla extract, almond extract, and fine sea salt until fully incorporated.
  5. Add the all-purpose flour and mix on low speed just until a soft dough forms.
  6. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
  7. Place the dough balls 2 inches apart on the prepared baking sheets.
  8. Gently press your thumb or the back of a 1/2 teaspoon measuring spoon into the center of each ball to create a shallow well.
  9. Fill each well with 1/2 teaspoon of thick seedless jam.
  10. Bake at 350°F (175°C) for 10 to 12 minutes until the bottoms are pale gold and the cookie tops look set.
  11. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely before serving.

Notes

If baking at high altitude (above 3,000 feet), add 2 tablespoons of extra all-purpose flour to prevent dough spreading.
To double the batch, bake pans one at a time on the middle oven rack to ensure even heat distribution.
If your kitchen is very warm (above 75°F), place the shaped dough balls in the freezer for 5 minutes before adding jam to keep edges crisp.