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.
A simple vanilla cookie with a soft 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 I'm sure you'll love.
It's among our easy cookie recipes that are staples for Christmas, together with pistachio butter cookies, chocolate peppermint cookies, lemon crinkles, and gingerbread men, among others.
- Improved recipe: we 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 if you want a mellower flavor.
- Good for gifting: they make a great addition to holiday gift boxes.
Ingredient list
- Strawberry jam: any brand you like that's smooth and doesn't have pieces of berries.
- All-purpose flour.
- Cornstarch: it helps with the softness and melt-in-your-mouth feel of the cookies. Argo 100% pure cornstarch is a popular one.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
- Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- Baking powder: make sure it isn't expired.
- Unsalted butter.
- Egg: fresh, large.
See the recipe card at the end of this post for quantities.
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 or 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 and cut 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.
Form the balls and then make an indentation in each. A small measuring spoon is the best way.
The dough needs to be chilled before filling it. Don't overdo it with the amount of jam or it will spill during baking.
Measuring the cookies: 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.
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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Print
Strawberry Jam Cookie (thumbprint recipe)
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.
- Total Time: 55 minutes
- Yield: 30 small cookies
Ingredients
For the cookie dough:
- 6 ½ tablespoons (90g) unsalted butter, at room temperature
- ½ cup (80g) powdered sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 â…” cups (215g) all-purpose flour
- 2 tablespoons (15g) cornstarch
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup smooth strawberry jam (not chunky)
For the glaze:
- ¾ cup powdered sugar
- 2-3 tablespoon lemon juice or milk
Instructions
For the cookie dough:
- Butter or use baking spray to grease cookie sheets or line them with parchment paper.
- In a large bowl, beat (with a hand mixer or wooden spoon) butter and sugar until creamy.
- Add egg and beat until well combined.
- Add vanilla and mix.
- Add sifted flour, cornstarch, baking powder and salt. Mix everything well. 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.
- It will be a smooth and tender dough.
- 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 the powdered sugar with 2 tablespoons of the 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
- 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 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.
- Prep Time: 15 minutes
- Refrigeration time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1/30
- Calories: 86
- Sugar: 7.5 g
- Sodium: 82.4 mg
- Fat: 2.7 g
- Carbohydrates: 14.6 g
- Fiber: 0.2 g
- Protein: 0.9 g
- Cholesterol: 12.8 mg
Keywords: strawberry jam cookies
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!