These old fashioned thumbprint cookies are buttery and sweet. With only a few ingredients, these delicious cookies come together quickly.
As a homesteader making jams is one way we preserve the fruit from our property. Some years we end up with an abundant of jams, jelly, and preserves. We usually like to use the jam on toast, sandwiches, and these cookies! These cookies use about 1/3 cup of jam, so if you are trying to cycle through your stash it is great!
We like to make cookies with a few different kinds of jam at a time so everyone has something they like. Some of our favorite types of jam to use for this recipe are raspberry, apricot, strawberry, and grape! Old fashioned cookies also make great Christmas cookies. Even though the flavors can be enjoyed all year long, there is such nostalgia about baking cookies that have been enjoyed over the years.
This recipe is fairly simple and only uses 7 ingredients! The cookie portion tastes kind of like shortbread. It is lightly sweet and buttery. The jam of course depends on what type you use! Feel free to choose your favorite! It is important to note that even though this recipe calls for jam, you can also use jelly, if that is your preference.
Why you will love old fashioned thumbprint cookies
- Easy dough: This dough is easy to make with only a few ingredients.
- Readily available ingredients: Most of these ingredients can be found in anyone’s pantry, especially if you like to keep a long term food storage pantry like us!
- Family Friendly: Kids love to help making these cookies…and eating them too!
- Flexible: These cookies can be made with a variety of kinds of jams and jellies. Check the list below to get some ideas!
- They are classic: These cookies have been enjoyed by many thought the decades.
Tools you’ll need to make old fashioned thumbprint cookies
- Large mixing bowl
- Parchment paper
- Baking sheet
Ingredients you’ll need to make old fashioned thumbprint cookies
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup salted butter (1 1/2 sticks), softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- fruit jam (strawberry, grape, apricot, cherry, blackberry, peach, any you like!)
How to make old fashioned thumbprint cookies
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whip the butter and the sugar, about 5 minutes. Beat in the egg and vanilla until just combined.
- Add the baking powder and all-purpose flour.
- Mix the dry ingredients into the butter mixture.
- Roll dough into 1-inch balls. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets.
- Store cookies in a tightly sealed container for up to 5 days.
Old fashioned thumbprint cookies variations
- Add almond extract instead of vanilla extract.
- Fill with, caramel, or chocolate instead of jam.
- Try orange marmalade, pumpkin butter, apple butter, or lemon curd as a filling.
- Roll the ball of dough in coconut, or finely chopped nuts before pressing with your thumb.
- You can also coat the dough in sugar before filling with jam. This looks beautiful!
Thumbprint cookie serving suggestions
- Serve on a festive platter and let the cookies shine!
- These cookies go well with black and oolong tea. Serve alongside an afternoon tea.
- Coffee tastes delicious with these buttery cookies.
- Serve with vanilla ice cream for a decadent dessert.
- Box up in a cute to go box or tin and give as a gift to a neighbor. Don’t forget to include a printable recipe!
How long are jam thumbprint cookies good for?
- In an airtight container, store jam thumbprint cookies for 3-5 days.
- For longer storage, freeze the dough ahead of time, then defrost and proceed with the recipe. Just stick in a freezer bag and store up to one month.
- You can freeze thumbprint cookies fully assembled, but they may crack or crumble a bit.
Commonly asked questions
Why do my thumbprint cookies crack?
Thumbprint cookies may crack around the filling if you don’t roll the dookie dough smooth enough before baking. To avoid cracking, roll the dough totally smooth, and very gently press down with your thumb. If a crack appears before baking, press the dough back together with your hands.
Can you freeze thumbprint cookies?
You can freeze filled cookies, such as thumbprint cookies and cookies that are coated in powdered sugar, such as Mexican wedding cookies either after they are baked or freeze the cookie dough. If you’re freezing the baked cookies, wait to fill them or roll in powdered sugar until you’re ready to serve.
Why did my thumbprint cookies go flat?
Your cookies may have spread because of the temperature of the butter. Make sure to use room temperature butter.
Why are they called thumbprint cookies?
Thumbprint cookies are a popular cookie. Especially around the holidays. The name ‘thumbprint’ is from the fact that a thumb is used to make an indentation into the dough. The well is then filled with jam. Hence the name, thumbprint cookie!
Do cookies with jam need to be refrigerated?
You can refrigerate jam thumbprint cookies, but it is not required. Of course they will last a day or two longer if they are stored in an airtight container in the refrigerator. They do just fine in a pretty cake plate or airtight container at room temperature!
10 most popular jams for thumbprint cookies
- strawberry
- grape
- blueberry
- fig
- apricot
- peach
- blackberry
- strawberry rhubarb
- plum
- pear
You may also be interested in:
Sourdough Pumpkin Cinnamon Rolls
3 Ingredient All-Butter Pie Crust
Old Fashioned Thumbprint Cookies with Jam
These old fashioned thumbprint cookies are buttery and sweet. With only a few ingredients, these delicious cookies come together quickly.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup salted butter (1 1/2 sticks), softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- fruit jam (strawberry, grape, apricot, cherry, blackberry, peach, any you like!)
Instructions
- Preheat oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- Whip the butter and the sugar, about 5 minutes. Beat in the egg and vanilla until just combined.
- Add the baking powder and all-purpose flour.
- Mix the dry ingredients into the butter mixture.
- Roll dough into 1-inch balls. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets.
- ffStore cookies in a tightly sealed container for up to 5 days.
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