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Jam Thumbprint Cookies Recipe

Jam Thumbprint Cookies

Jam Thumbprint cookies are one of the all time classics in my home during the Christmas season.  The first time I made these was just before the first cookie party I ever hosted.  In this post I share my recipe and unique images from years past.  Don’t forget to scroll down and get your free recipe that is printable so you can add it to your cookbook.

Jam Thumbprint Cookies Recipe

Raspberry Jam Thumbprint Cookies

Over the years I have tried different variations of this Jam Thumbprint Cookie recipe.  It has come to my conclusion after many different cookie tastings (and baking) that using homemade jam is THE BEST!  If you don’t have time to make your own jam with seasonal berries be sure to use a jam preserve you love to eat by itself.  Kind of like the rule for using wine in your cooking: Only use what you would drink or eat on its own.  Below are the simple ingredients needed for this all time favorite cookie.

  • sugar
  • vanilla
  • flour
  • sweetened coconut flakes
  • jam
  • egg
Brown Bag Amish Store Jam

Don’t be afraid to try new jams and curds.  This year I found a lemon curd at Aldi that I tried in this recipe.  It ended up being the first cookie gone at the Cookie Party! In the years to come I hope to try making my own lemon curd so stay tuned!

Jam Thumbprint Cookies Printable Recipe

Below you will find the easy to read and print recipe card.  I hope you take advantage and save this for your recipe files.  Scroll down to the bottom of my blog and leave a comment to let me know what you think of the jam thumbprint cookies recipe.

Jam Thumbprint Cookies Recipe

Jam Thumbprint Cookies Recipe

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or apricot jam

Instructions

  1. reheat the oven to 350 degrees F.
  2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

 

Let’s Connect

In conclusion, I would love to hear if you made this recipe so be sure to comment below.  I am dying to hear if you used a homemade jam and what flavor. Don’t be afraid to get creative.

Happy Jam Thumbprint Cookies Making,

Bren Haas

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