Buttery soft cookies with a sweet surprise. These simple, delicious jewel-hued cookies are my new favorite for the holidays — and after one bite they’ll be yours too!
They say you get a spring in your step in the second trimester, and they weren’t kidding. Lately my energy and productivity have soared: work deadlines get crossed off, gifts get wrapped, and even simple tasks feel effortless. By bedtime I’m happily collapsing into bed at 9:30pm after a long, satisfying day.
Finishing one project often sparks the urge to begin another, and before you know it you’ve baked five different cookie batches, finished your to-do list, and feel a little wiped out. That was me for two weeks — the cookie equivalent of a hobbyist collector.
Amid the holiday rush these jam thumbprint cookies felt refreshingly quick and easy. You only need six basic ingredients and a selection of colorful jams. Beat butter and sugar until light, add egg yolks and vanilla, then stir in flour and salt until the dough comes together. Roll into small balls, press an indentation into each, bake briefly, add jam, and bake a few minutes more. The result is tender, buttery cookies filled with bright, slightly melted jam.
These have become my favorite new holiday cookie: simple, soft, and full of flavor. No sprinkles or fuss — just lovely, jewel-toned jam centers that feel both classic and fresh.
These were the final cookies I baked as the season wrapped up. Sitting down with a cup of tea and a couple of jam thumbprints reminded me to slow down and savor small moments. With the busy list completed, I’ve been taking that advice — cuddling up, enjoying the season, and reaching for an extra cookie or two. Of course, some treats are being saved for the baby.
Jam thumbprint cookies make thoughtful holiday gifts and simple treats year-round. Bake a batch with pantry-ready ingredients and share them with friends or family this weekend!
Jam Thumbprint Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 6 ounces or so assorted jam, (I used strawberry, blackberry & peach)
Instructions
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Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
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With an electric mixer on medium-high speed, beat together butter and sugar until light and fluffy, about 2–3 minutes. Beat in the egg yolks and vanilla extract. Mix in the flour and salt until the dough comes together in a ball.
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Form the dough into 1-inch balls and arrange them on the prepared baking sheet. Flatten each ball slightly with your thumb or the back of a small spoon to create a shallow well in the center.
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Bake cookies for 8–10 minutes, until the bottoms are just starting to turn golden. Remove the baking sheet from the oven. If the indentations have softened, press them again with the back of a spoon, then fill each center with about 1/2 teaspoon of jam.
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Return to the oven and bake 3–4 more minutes, until the jam softens and the cookie edges are lightly golden. The jam should be sticky but not runny. Transfer cookies to a wire rack to cool.
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Enjoy!
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