Buttery melt-in-your-mouth classic jam thumbprint cookies filled with both raspberry and strawberry jam. Perfect in every way—just the way Grandma made at Christmas time.
For the Cookies
- 1 cup (2 sticks or 226 g) unsalted butter, softened
- ⅔ cup (80 g) confectioners’ sugar, sifted
- 2 egg yolks from large eggs (mine weighed 36 g w/o shells)
- 2 teaspoons (10 ml) pure vanilla extract
- ¼ teaspoon (1.25 ml) pure almond extract, optional
- ¼ teaspoon (1.2 g) fine-grain sea salt
- 2½ cups (300 g) unbleached all-purpose flour
For the Sugar Coating
- ⅔ cup (133 g) granulated cane sugar, or regular granulated sugar
For the Jam Filling
- Homemade or fine-quality strawberry jam and/or seedless red raspberry jam
- Arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place granulated sugar for Sugar Coating in a small bowl and combine strawberry and raspberry jams (about ⅔ cup total or about 158 ml) for Jam Filling in another small bowl; set aside. If desired, keep jams separate to fill the cookies.
- Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, beat butter until creamy and smooth. Beat in confectioner’s sugar and mix until well incorporated scraping the bowl with a rubber spatula when necessary. Add egg yolks, extracts (if using both) and salt; mix until well blended. On low speed, gradually add flour and mix until just fully incorporated. Once again, scrape the bowl with rubber spatula when needed. Do not chill the dough.
- Measure enough dough to roll into small ball shapes using a 1-inch (2.54 cm) spring-loaded cookie scoop (or with a teaspoon from a measuring spoon set) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
- Roll dough between palms of hands to achieve small rounded balls and then roll in granulated sugar to coat. Place dough balls on prepared baking sheets at least 1½ inches (3.8 cm) apart. With index finger, or end of wooden spoon handle, make imprints into the center of each dough ball. Spoon a small amount of jam into the center of each dough ball.
- Bake in preheated oven until cookies are just beginning to lightly brown, about 15 minutes. Do not overbake.
- Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 5 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
- Store cookies in an airtight container at room temperature or in the refrigerator.
Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 1½ inches (3.8 cm). Store cookies in an airtight container at room temperature or in the refrigerator.
Cookies will keep for 1 week at room temperature and 2 weeks in the refrigerator.
Cookies freeze very well when placed into an airtight container with sheets of wax paper between the layers. (The wax paper absorbs excess moisture and prevents cookies from sticking together.) Thaw cookies in the container at room temperature allowing any condensation (moisture) to remain on the container and not the cookies. Once thawed, serve on cookie tray.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
How to Measure King Arthur Flour® Gluten Free Multi-Purpose Flour for this Recipe: There is no need to aerate the flour. Simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 160 grams per 1 cup of gluten free flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
For Gluten-Free Perfect Jam Thumbprint Cookies: Substitute 2½ cups (400 g) King Arthur Flour® Gluten Free Multi-Purpose Flour and 1¼ teaspoons (3.5 g) guar gum, such as by Now Foods, for the regular all-purpose wheat flour called for in the recipe. (It is important to whisk in guar gum until evenly distributed throughout the flour because it is very sticky once moisture is added and sticky lumps are undesirable in dough.)
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and Organic Unbleached All-Purpose Flour by Hodgson Mill® because it is naturally white and contains no additives. We also highly recommend organic grass-fed butter, eggs, granulated cane sugar, confectioners’ sugar and jams or preserves as well as Nielsen-Massey® Organic Pure Vanilla Extract and Nielsen-Massey® Pure Almond Extract.
Original Recipe Source: WickedGoodKitchen.com
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