These jam thumbprint cookies are buttery shortbread rolled in sugar and filled with sweet raspberry jam.

These jam thumbprint cookies deliver exactly what you want from a buttery shortbread: a tender crumb that melts on your tongue, a sparkly sugar crust, and a pocket of sweet-tart raspberry jam that brightens every bite. I’ve been making them for holiday cookie platters for years, and they always vanish before the fancier cookies do. The recipe is simple enough to whip up on a weeknight, but the result looks like you spent hours.

Why You’ll Love This Jam Thumbprint Cookies

The sugar coating gives each cookie a satisfying crunch that contrasts beautifully with the soft, tender shortbread inside.
You can swap the raspberry jam for any thick jam you have on hand, so every batch can be a little different.
They come together quickly, no complicated shaping, just roll, indent, chill, and bake.

Key Ingredients for Buttery Shortbread Thumbprints

Butter: Use unsalted butter at cool room temperature. Butter that’s too soft will make the cookies spread and lose their shape. Let it sit out for about 30 minutes before you start.
Jam: A thick, high-quality jam is crucial. Thin jam will soak into the cookie and leak out during baking. I love raspberry for its sweet-tart flavor and deep color, but any thick fruit jam works.
Sugar for rolling: Coating the dough balls in granulated sugar before baking gives the cookies a sparkly, crisp exterior that contrasts with the tender shortbread inside. Don’t skip this step.

Kitchen Tools for These Shortbread Cookies

Stand mixer or hand mixer (for creaming butter and sugar)
Baking sheets (you may need two)
Parchment paper or a Silpat baking mat
Small zipper-lock bag (for piping jam into the cookies)
Measuring spoons (1-1/2 teaspoon for dough, 1/2 teaspoon for jam)

Tips for Perfect Jam Thumbprint Cookies

Start with butter at cool room temperature, it should give slightly when pressed but still hold its shape. If the butter is too soft, the cookies will spread during baking. When you mix the dry ingredients into the wet, stop as soon as the dough comes together; overmixing develops gluten and makes the shortbread tough.

The 30-minute chill in the freezer is non-negotiable. It firms the butter so the cookies hold their shape and the indentation stays deep. Use the rounded back of a teaspoon to press the wells gently, if you press too hard, the edges will crack. If they do crack, just pinch the dough back together. Fill each indentation with no more than 1/2 teaspoon of jam; too much and it will bubble over and burn on the pan.

Why These Jam Thumbprint Cookies Keep Their Shape

The secret to cookies that stay round and hold their jam well is twofold: cool butter and a quick freeze. Creaming the butter and sugar at cool room temperature incorporates air without melting the butter, so the dough is sturdy. After you shape and indent the cookies, 30 minutes in the freezer firms the butter completely. This way, when the cookies hit the hot oven, the butter melts slowly and the dough sets before it has a chance to spread. Pressing the indentation gently also prevents weak spots that could crack or flatten.

Raspberry jam is my go-to, but strawberry, blackberry, apricot, or mixed berry work just as well, just make sure the jam is thick, not runny. If you want a different filling altogether, try lemon curd, salted caramel, melted chocolate, or Nutella. For a flavor boost, add 1/4 teaspoon of almond extract to the dough along with the vanilla. The almond pairs beautifully with raspberry jam.

These thumbprint cookies shine on a Christmas cookie platter next to shortbread fingers, chocolate crinkles, and gingerbread. Their red jam center adds a pop of color against the pale golden dough. Serve them with a cup of strong coffee or black tea, the bitterness balances the sweetness. For a cookie exchange, pack them in a single layer in a tin, separating layers with wax paper so the jam doesn’t stick.

How to Store Leftover Thumbprint Cookies

Store the cooled cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days. Don’t stack them, the jam can stick and smudge. If you need to stack, put a piece of wax paper between layers.

Freeze the unbaked cookies before adding the jam. Shape the dough balls, roll in sugar, press the indentations, then place them on a tray and freeze until firm, about 30 minutes to an hour. Transfer the frozen cookies to a freezer bag or container and freeze for up to one month. When you’re ready to bake, arrange them on a baking sheet (no need to thaw), fill each well with jam, and bake as directed, adding 1 extra minute to the baking time if they’re still cold.

Recipe

Jam Thumbprint Cookies

4.5/5 (320 ratings)

Pin recipe

Prep: 50 min
Cook: 10 min
Total: 1 h
Servings: 38 servings
Cuisine: American
Course: Dessert

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup unsalted butter, (at cool room temperature)
1 cup granulated sugar, (divided)
3 tablespoons light brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla extract
2/3 cup thick raspberry jam, (or jam of your choice)

Instructions

In a medium bowl, whisk together the flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed. Add 1/2 cup of the granulated sugar and brown sugar and mix until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula, as necessary. Add the egg yolk and vanilla extract and mix until well combined.
Add the dry ingredients and mix on low until just combined.
Roll the dough into balls, about 1 1/2 teaspoons per cookie. Place the remaining 1/2 cup sugar in a small bowl. Roll the balls in the sugar until well coated.
Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
Use the rounded back of a teaspoon or your thumb to gently press an indentation in the center each cookie dough ball. Transfer the baking sheet to the freezer and chill for 30 minutes.
Preheat the oven to 350 degrees F.
Fill a small zipper-lock bag with the jam. Use scissors to snip a small corner off the bag. Carefully fill each indentation with about a 1/2 teaspoon of jam. Don't over fill or the jam will ooze out in the oven. Less is best!
Make sure the cookies are 2-inches apart on the baking sheets. Bake one pan at a time, for 10 to 12 minutes or until the edges are light golden brown.
Remove from the oven and let the cookies cool on the baking sheet. Enjoy!