These melt-in-your-mouth thumbprint cookies are sweet and buttery, with that wonderfully soft, jammy center we all love. They're a cross between shortbread and sugar cookies and are especially good for holiday baking. They brought raves from my office colleagues. The lemon glaze adds an extra layer of tart sweetness, but they're wonderful plain.
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Versatile and old-fashioned
A simple vanilla cookie with a soft strawberry jam center drizzled with a sweet lemony glaze.
These easy strawberry thumbprint cookies are that and more. Because they also have that soft, melt-in-your-mouth quality that I'm sure you'll love.
- Improved recipe: I tweaked this thumbprint cookie recipe because the original one (posted years ago) spread too much and the centers spilled a lot. After much trial and error, this cookie dough is soft but doesn't lose its shape, so the jam center stays in place.
- Easy to make: The cookie dough comes together in a few minutes, and you only need a bowl and a spatula.
- Flavor: It's simple, and everybody loves it. The glaze is made with lemon juice for an extra punch, but you can use milk for a mellower flavor.
- Good for gifting: They make a great addition to holiday gift boxes.
It's among our easy cookie recipe staples for Christmas and part of our vintage cookies category, a new addition to our archives.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- I use homemade strawberry jam or store-bought brands that are smooth and don't have pieces of berries.
- Cornstarch: It helps with the softness and melt-in-your-mouth feel of the cookies.
- Powdered sugar: Also called confectioners or icing sugar, depending where you are.
- Baking powder: Make sure it isn't expired.
Variations & substitutions
- Light brown sugar: substitute for half the amount of white sugar. The cookies will have a light golden brown color.
- Jam flavor: strawberry jam is a crowd-pleaser, but you can use others like apricot, raspberry jam or jellies like quince.
- Flavored dough: add a touch of ground cinnamon or ½ teaspoon of citrus zest, like orange or lemon.
- Pure almond extract: add ¼ teaspoon to the dough in addition to the vanilla.
- Roll and cut: chill the dough, roll it, and cut it with a cookie cutter like sugar cookies. Vary the cutter's shape and make different cookies, like heart thumbprints.
You can use an electric mixer, but it's easily mixed by hand if the butter is at room temperature and soft (but not starting to melt).
- Combine the ingredients in the order given, and mix thoroughly with a spatula until completely incorporated.
- The final dough is smooth, with no dry spots. It can be used immediately or covered and kept refrigerated for a few days.
Vintage Kitchen Tip
Use a cookie scoop so your cookies bake evenly. Leave roughly a 2-inch separation between each to spread comfortably during baking. I use the small cookie scoop of this set that is 1.57 inches / 4cm in diameter for regular-sized cookies.
- Form balls the size of walnuts and then make an indentation in each. A small measuring spoon is the best way.
- The dough must be chilled before filling it. Don't overdo it with the amount of jam or it will spill during baking.
Vintage Kitchen Tip
I always recommend doing a test run with 2-3 cookies to check the amount of jam to use and the time they take to bake so they are soft and not spilled. Don't bite into them immediately, as the jam is very hot.
Powdered sugar glaze
I am a huge fan of this simple sugar glaze (or icing) to drizzle over these cookies with strawberry jam as it will enhance their sweetness and add tartness due to the lemon juice.
- Cooled cookies: it's essential before drizzling the glaze. Otherwise, it will thin out due to the heat.
- Make it ahead: keep it refrigerated in an airtight container or tightly covered bowl. A thin shell will probably form on the top. Simply beat it again before using it. If needed, add another teaspoon or two of liquid.
- Strawberry glaze: this is an eye-catching alternative you might want to try. We love it so much (use it on scones and cakes) there's a whole post on how to make a strawberry glaze.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
- Test bake: I always recommend doing a test run with 2-3 cookies to check the amount of jam to use and the time they take to bake so they are soft and not spilled. Don't bite into them immediately; the jam is very hot.
- Make ahead: the cookie dough can be kept in the refrigerator for 3-4 days before use. Always cover it well to prevent dryness (I use plastic wrap over the bowl or transfer it to a glass container with a lid).
- Glazed cookies: make sure they're completely cooled before drizzling the powdered sugar glaze. Otherwise, the heat will thin it out. When storing glazed leftover cookies, you might want to put pieces of parchment paper or freezer sheets between them so they don't stick.
Related recipes you might like:
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Strawberry Jam Cookie (thumbprint recipe)
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This sweet and buttery strawberry jam cookie recipe is a cross between classic thumbprint cookies and shortbread with a jam filling. They brought raves from my office colleagues and are especially good for the holidays. The lemon glaze adds an extra layer of sweetness. You can vary the kind of jam used, but a good store-bought or homemade strawberry jam is a crowd-pleaser.
Ingredients
For the cookie dough:
- 6 ½ tablespoons unsalted butter, at room temperature
- ½ cup powdered sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- pinch of salt
- ½ cup smooth strawberry jam, not chunky
For the glaze:
- ¾ cup powdered sugar
- 2 tablespoons lemon juice or milk
Instructions
For the cookie dough:
- Butter or use baking spray to grease cookie sheets or line them with parchment paper.
- Beat 6 ½ tablespoons unsalted butter and ½ cup powdered sugar until creamy in a large bowl. You can use an electric mixer on low, a wooden spoon or a whisk.
- Add 1 egg and beat until well combined. Add 1 teaspoon vanilla extract and mix.
- Add sifted 1 ⅔ cups all-purpose flour, 2 tablespoons cornstarch, ½ teaspoon baking powder and pinch of salt. Mix everything well. If making it by hand, change to a spatula for easier mixing. The dough will be smooth and tender. The dry ingredients can be sifted before in another bowl if that's more convenient for you. I have them measured and sift them directly over the butter mixture.
- Take teaspoons of dough and form ¾ to 1-inch balls at the most. Don't make large balls; they will take too long to bake and the jam will be too dry and probably spill.
- Place the dough balls on the prepared baking sheets with space between them. Make an indentation in each cookie ball. The hole should not reach the bottom and break the dough. Tip: I use the bottom part of a small measuring spoon (½ teaspoon size).
- Put the whole baking sheet in the fridge for 30 minutes. This chills the dough so it doesn't spread or change its shape too much when it bakes.
- Preheat the oven to 350°F (180°C).
- Important: I always recommend doing a test run with 2-3 cookies to check the amount of jam to use and the time they take to bake, so they are soft and not spilled. Don't bite into them immediately as the jam is very hot.
- Put a small amount (scant ½ teaspoon) of strawberry jam in each hole. It should not reach the top of the indentation or it will spill.
- Bake cookies for about 12 minutes and check the cookies. They should be dry and lightly browned with the jam bubbling. They might take a couple of minutes more depending on your oven and the size of your cookies.
- Cool on a wire cooling rack before eating, as the jam center is very hot.
- Drizzle some glaze on top and let it dry before eating.
- Store in airtight tins or cookie jars.
For the glaze:
- Mix ¾ cup powdered sugar with 2 tablespoons lemon juice or milk in a medium bowl until smooth and creamy.
- Drizzle over a cookie and see if you like it or want it thicker or thinner. Add more sugar to thicken it or more liquid to thin it, always a very small amount at a time until you reach the desired consistency.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust.
Test bake: I always recommend doing a test run with 2-3 cookies to check the amount of jam to use and the time they take to bake, so they are soft and not spilled. Don't bite into them immediately as the jam is very hot.
Make ahead: the cookie dough can be kept in the refrigerator for 3-4 days before use. Always cover it well to prevent dryness (I use plastic wrap over the bowl or transfer it to a glass container with a lid).
Strawberry glaze: this is an eye-catching alternative you might want to try. We love it so much (use it on scones and cakes) there's a whole post on how to make a strawberry glaze.
Glazed cookies: make sure they're completely cooled before drizzling the powdered sugar glaze. Otherwise, the heat will thin it out. When storing glazed leftover cookies, you might want to put pieces of parchment paper or freezer sheets between them, so they don't stick.
Flavor variation: strawberry jam is a crowd-pleaser, but you can use other jams like raspberry or apricot, or jellies like quince. Flavor the dough with a touch of ground cinnamon or add ½ teaspoon of orange or lemon zest.
Did you try this recipe?Mention @vintagekitchennotes or tag #vintagekitchenrecipe on Instagram and I'll share it!
David Scott Allen says
Thumbprint cookies are one of my top favorites - they are the best! Funny thing? I have never made them. This will be my first time trying - and I will use my homemade strawberry jam. I might even mix it up and make some with my homemade apricot jam. I bet the cornstarch makes them super tender. (I still swoon over your recipe for Alfajores, 🙂
Paula Montenegro says
Yes, the cornstarch makes them super soft. Let me know how they go with apricot, it's one of my favorite jams!
Belle says
I have not made this recipe yet but it sounds good. Do you think these cookies would survive being shipped thru the mail, if packed securely so they are not moving around inside a box?
Paula Montenegro says
Hi Belle! They can be shipped. Make sure the glaze is not too thick so it dries up completely.
If they're packed in a metal box (or another rigid container) without space for them to move around they should be fine. I like to place cookies separated with parchment paper and add some cushioning material around them and on top so they have no free space at all. Happy baking!
Laura Dembowski says
I'm a typical America who doesn't understand soccer one bit. But these cookies, those I understand. The jam is the perfect complement to them!
Susan Pridmore says
These look just fantastic, Paula! I'm making these ASAP!!! Pinning right now 🙂
Alice // Hip Foodie Mom says
Hey!! love that you were so into the World Cup. . yes, it's kinda awesome how sports can bring people together and give them instant pride and something to rally for. . but look out when things go bad or your team loses. Korea behaved very poorly when their losing team arrived back home. I guess it's the bad side of having passion with sports . . the fans aren't always happy. . love these thumbprint cookies!!! one of my faves!
Nancy @ gottagetbaked says
Paula, you and I both subscribe to the flavour > looks mentality. I'd MUCH rather eat something that tastes amazing, no matter what it looks like...although for what it's worth, your cookies look fantastic. They wouldn't last long around me at all. I can just imagine how delicious that buttery, crumbly cookie and the sticky, sweet jam taste.
Christy @ Confessions of a Culinary Diva says
I love these - I haven't made them in ages...when our weather cools I'll have to start baking again!
yummychunklet says
I love jam thumbprints! How cute and yummy!