If you couldn’t tell already, I’m a sucker for jam and jam in cookies. I don’t know what it is, but something about the combination is a winner in my book! It should come as no surprise that these Jam Filled Thumbprint Cookies are one of my favorites.
This recipe was from an old co-worker. Once I tried them I had to have the recipe. It was ages ago and so I’m not sure where she got the recipe from. The name of the original recipe was Polish Tea Cakes, but from what I can tell, they are very similar to thumbprint cookies.
Honestly, I’ve held onto this recipe for years before finally making them. I don’t know why I waited so long but I know that it won’t be that long until I make them again.
I love how pretty these look and they would make a great addition to a holiday tray of cookies. The jam adds a pop of color and they are not a cookie you see every day.
How to customize these thumbprint cookies
The cookies are reminiscent of a shortbread cookie and slightly crumbly. The cookie base is not super sweet, so keep that in mind when you pick out a jam. If you like your cookies a little sweeter, you can add 1/4 cup more granulated sugar to the dough. I always tend to add less sugar than a recipe calls for, but that’s just personal preference.
2. Roll the chilled dough into a ball and roll in egg whites and walnuts
3. Make an indentation in the coated dough ball
4. Bake the cookies and fill with jam of choice while still warm
I’ve been on a freezer jam kick and really like the freshness of the fruit in a freezer jam. My freezer jam tends to be less sweet than commercial jam. I used mainly freezer jam to fill my cookies, but you can use any jam or jelly of your choice.
Strawberry and raspberry are classics in our house, but you could also use blueberry, blackberry, or peach. I store any cookie filled with freezer jam in the fridge, but if I’m using commercial jam it can be stored on the counter.
Walnut is my preferred nut for these, but you can use any nut of your choice. Pecans would also work really well with these cookies. Don’t like nuts? Feel free to omit them, they will still be delicious! I’ve done both versions with no issues.
Have you made jam filled thumbprint cookies before? What kind of filling do you like to use?
More cookie recipes for the holidays
Cranberry Orange White Chocolate Shortbread Cookies
Chewy Brown Butter Pumpkin Cookies
White Chocolate Macadamia Nut Blondies
Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!
Jam Filled Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large egg yolks, room temperature
- 2 cups all purpose flour
- 3/4 tsp kosher salt
- 2 large egg whites
- 1 1/2 cups finely chopped walnuts, or nuts of your choice
- 3/4 cup jam of your choice
Instructions
- Using a stand mixer or hand held mixer, cream the butter and sugar until light and fluffy. This should take about 2 minutes. Once light and fluffy, add the vanilla extract and egg yolks and beat until incorporated.
- Add 1/2 of the flour and mix until fully incorporated. Add in the other 1/2 of the flour and salt, mix until incorporated and there are no more streaks of flour.
- Refrigerate the dough for at least 2 hours or overnight.
- Once the dough has chilled, preheat the oven to 325°F and line two baking sheets with parchment paper.
- Roll the dough into small balls (I use a tablespoon to make sure the cookies are uniform), dip into egg whites and roll in the finely chopped walnuts.
- Place on a baking sheet and make an indentation with your thumb or a teaspoon. Make sure the cookies are spaced about 1-inch apart.
- Bake for 5 minutes, then remove the sheet pan and press down again with the teaspoon. Place back in the oven and bake for an additional 10-15 minutes or until lightly browned.
- Fill the indentations with 1 tsp of jam while the cookies are still warm. Then transfer to a cooling rack to cool completely.
- Store in an airtight container up to 5 days in the fridge or on the counter, this depends on the type of jam you use. (See notes.)
Notes
- These cookies are not very sweet, so keep that in mind when you choose your jam. If you want a sweeter cookie, you can add 1/4 cup more granulated sugar to the dough.
- I used freezer jam in some of my cookies so I stored them in the fridge. If you use commercial jam, you can store them on the counter.
- You can use any type of nuts that you like, if you don’t like nuts then you can omit them. I’ve done them both ways,
- These are larger thumbprint cookies, you can always make them 1/2 tablespoon in size if you want smaller cookies filled with 1/2 teaspoon of jam.
- Don’t worry if the jam seems too wet on the cookie, once it cools it should firm up.
If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
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Those look amazing!
Thanks Kristin!
These look yummy and easy enough to try out! Thanks for the recipe!
They are fairly easy, I hope you give them a try!
I love that these cookies aren’t overly sweet- can’t wait to try them!
Thanks Meta, I’d love to hear what you think about them!
These cookies would look (and taste) great as part of a Christmas cookie tray. I love how you can vary up the flavor of jam depending on the time of year and/or color theme.
These are very versatile cookies and I love the idea of changing it up for a color theme!
These look and sound delicious! Raspberry freezer jam in the middle would be amazing! I will have to add these to my list of recipes to try!
Thanks Heidi! I hope you give these a try, they are so addictive!