Jam Thumbprint Cookies

Written by
Syrie Wongkaew
Sydney-based food writer, editor, photographer, and food stylist with a focus on Australian and Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Syrie Wongkaew
Updated 10/06/19
Thumbprint Cookies

Kylie Townsend / Getty Images
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: About 24 cookies (24 servings)
Nutritional Guidelines (per serving)
115 Calories
8g Fat
11g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: About 24 cookies (24 servings)
Amount per serving
Calories 115
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 14%
Cholesterol 19mg 6%
Sodium 73mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Protein 2g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The name "thumbprint" is given to these cookies because you literally use your thumb to make a well in the dough. The small well is then filled with nuts, chocolate or in this case, homemade strawberry jam.

The dough contains a cup of ground almonds which gives the cookies the lovely nutty taste. Almonds can be substituted with hazelnuts or even ground oatmeal.

Ingredients

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup ​sugar
  • 1 egg (lightly beaten)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup almonds (ground)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup of strawberry jam

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Lightly grease a baking sheet and set aside.

  3. Using an electric mixer, cream together the butter and sugar until pale and fluffy―for about 2 minutes. Add the egg and continue to mix until combined and smooth.

  4. In a large bowl, sift together the flour, baking powder, and salt. Add about 1/2 cup of flour mixture to the butter mixture, stirring continuously with a wooden spoon until smooth. Add the remaining flour mixture and stir until smooth.

  5. Add the ground almonds and vanilla essence and stir until combined.

  6. Roll small balls of dough and place them on the baking sheet about 1 inch (2.5cm) apart.

  7. Dip your thumb in some flour and then gently press down on the dough to make well in the middle of each cookie.

  8. Spoon a small amount of jam into each well. Bake the cookies for 10 minutes or until they are a light golden color. Remove from oven and cool on a wire rack. Serve.

  9. Store cookies in an airtight container for up to 2 weeks.

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