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?Let me know in the comments below!
Rachel @ Bakerita says
These look awesome! I love thumbprint cookies, and these look delicious.
Bam's Kitchen says
I think I would forget all about the world cup if a plate of these cookies were sitting in front of me. Too big of a distraction. Delicious!
Abbe@This is How I Cook says
I have to admit, I don't really watch soccer! But I do watch these cookies and they are worth watching. Love these. they would make anyone's day a hit!
Jamie says
In France, too. Companies and businesses brought in tvs. Everyone watched. Until France lost. Sigh. Very exciting! And who doesn't love jelly thumbprint cookies? There is something about them that rushes us back to childhood. I think I'll make these when I get back to France.
Kitchen Riffs says
Soccer is such a great sport, isn't it? Sorry things didn't work out for you this time around, but there will be another chance in a few years! Always the good thing about sports -- we always have hope, because there's a next time. Anyway, lovely cookies -- thanks so much.
laurasmess.me says
I have Argentinean friends back home in Australia and they were wild for the final yesterday! Aaron and I were sitting in a creperie in France, watching the game with a few locals and tourists. So exciting, even for those of us who don't normally watch the game! I am so sorry that Argentina came so close but yet... not quite there this year. I can imagine that the loss would have been just slightly more bearable with some of these gorgeous thumbprint cookies. And I actually prefer rustic baking, something that looks loved and homemade. Yours are gorgeous Paula xx
dentistvschef says
Nice and comforting jammy cookies!!!!
my mom used to use caramelized pinneaple on my cookies.......
Liz Berg says
I think we food bloggers care about the looks where regular folks, like my family, don't give a hoot! Your cookies are rustic and beautiful! They wouldn't last long around here!!!
PS...sorry about the match!
lemongrovecakediaries says
These cookies have been on my to make list for years, I love that jammy goodness in the middle! I only caught a little bit of the world cup but it was very exciting.
Guru Uru says
What heavenly cookies, these look absolutely delicious 😀
YUM!
Cheers
Choc Chip Uru
e / dig in hobart says
i made thumbprint biscuits recently but they were not half as nice lookign as yours (runny jam and all). i'll have to try your recipe!
Deb says
Oh Paula,all I saw was gorgeous cookie photos! My husband is all about American "football" but our son played soccer throughout his school and is a huge fan of the World Cup. It's a magnificent distraction from the everyday!
Elzbieta Hester says
Go Argentina! The cookies looks fantastic!
ela h.
Gray Apron
Medeja says
Oh I have no time to make these cookies for the final! 🙂 next time. Enjoy the game 🙂
The Ninja Baker says
Your lovely gems will ease any soccer heartaches, Paula. Very luscious looking and sounding indeed...Glad you got a little Sunday in the middle of the work week =)
Angie Schneider says
They look very DELICIOUS!
Good luck, Argentine, good luck Messi.
Kathy says
Your cookies look heavenly, Paula…I can see why they were gobbled up at work! I’m sure delicious!
I have never been a big soccer fan, but I’ll be rooting for you to win!
Mi Vida en un Dulce says
Pues también llevo varios mundiales en mi haber, pero digamos que desde que soy consciente y que me acuerde de ellos, el primero es del mundial en Argentina, su primar copa verdad? Perú no participa hace años, y es que la verdad el equipo es malísimo, pero aún así, es un mes que todo se paraliza y no habla ni se ve otra cosa que fútbol. Una pasión, sin duda.
Buena suerte para mañana...!!!
Cocoa and Lavender says
I am swirling down a shame spiral - I haven't watched a single match! Yet I love how the World Cup has brought the world together. I have kept up on the scores, the wins, the losses, the euphoria and disappointments. Such an amazing sport - a true sport, (warning: unpopular statement ahead) unlike American football. Glad you have Monday off - and I will be rooting for you!
The cookies are perfect. I want some. Now. 🙂 xo, David
Viviana says
I think I have as many World Cup events as you do and also think pretty much the same as you express in this post about us and football. Personally the only time I actually watch the sport is on World Cups and if our team is playing. Not very Argentineish, I suppose! But one thing I do is homemade thumbprints, and I find yours are awesome, just as I like them. Buttery and jammy...and I think your photos are great, they convey all the texture and flavour. I can even imagine how good they must smell! A real treat for your office mates! Vamos Argentina c*r*j*!!