These are soft, buttery shortbread cookies with a sweet-tart raspberry jam center. I love how the almond extract beautifully complements the fruitiness of the jam, creating an irresistible holiday classic.

Jam Thumbprint Cookies

Why You’ll Love This Recipe

I adore these thumbprint cookies for their simple elegance and easy prep. With just seven ingredients, they bake up fast and look festive with the bright jam filling. They’re perfect for holiday plates or any time I want a charming, homemade treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (226 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
2 large egg yolks, room temperature
½ tsp almond extract (or vanilla, if preferred)
¼ tsp salt
2¼ cups (281 g) all-purpose flour
½ cup raspberry jam (or any jam/jelly)
¼ cup (50 g) granulated sugar (for rolling dough)

Directions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a bowl, beat butter and ½ cup sugar until light and fluffy (~2 minutes).
Mix in egg yolks, almond extract, and salt until well combined.
Add flour and mix until just combined.
Scoop tablespoon-sized balls of dough, roll in remaining granulated sugar, and place on lined sheets.
Use your thumb (or back of a ½‑tsp measure) to press an indentation into each dough ball.
Fill each indent with ~½ tsp raspberry jam.
Chill sheets in the fridge for 10–15 minutes while oven preheats—this helps cookies keep their shape.
Bake for 10–12 minutes, until edges are set. Let cookies rest on the sheet 5 minutes, then move to a wire rack to cool completely.

Servings and timing

Makes about 36 cookies
Prep time: 20 minutes (plus 10–15 minutes chilling)
Bake time: 10–12 minutes
Total time: ~32–35 minutes

Servings count based on 36 average-sized cookies.

variations

Jam swap – Use apricot, strawberry, blackberry, or even lemon curd for different flavors.
Extract twist – Try vanilla in place of almond extract.
Nut roll – Roll dough in finely chopped nuts (walnuts, pecans, almonds) before chilling for added texture.
Baked-in jam – Press jam into the indent before baking for a softer, melded jam center.

storage/reheating

I store these in an airtight container at room temperature for up to 5 days. They freeze well too—once cooled, I stack them with parchment between layers and freeze for up to 1 month. To thaw, I let them sit at room temperature for 30 minutes. There’s no need to reheat; they’re perfect served at room temperature.

FAQs

1. Can I use jelly instead of jam?

Yes! I’ve swapped in jelly, preserves, or curd and they all work beautifully. The texture and consistency might vary slightly, but the flavor is delightful.

2. Why did my cookies spread out?

If the cookies flatten too much, it’s usually because the dough was too warm or lacked enough flour. Next time I’ll chill the dough longer or add a tablespoon or two of flour to firm it up.

3. Can I make the dough ahead?

Absolutely. I’ve chilled the dough for up to 48 hours in the fridge before baking. It also freezes beautifully for up to 3 months—just thaw and bake when ready.

4. Can I bake without the sugar roll?

Yes, you can skip rolling in sugar. I do it when I want a sparkly, textured finish, but the cookies are delicious either way.

5. Should I fill with jam before or after baking?

Both ways work! Filling before baking gives a melded, soft jam center. I like baking without jam then filling after if I want a clean, distinct jam well that holds its shape.

Conclusion

These Jam Thumbprint Cookies are one of my favorite makes—simple, festive, and endlessly adaptable. I love that with minimal effort I can whip up a batch that looks beautiful and tastes amazing. Whether I stick with raspberry jam or experiment with other fillings and flavors, they’re always a hit. Enjoy baking and sharing these little bites of joy!