Ready for a sweet treat that’s sure to fill you with holiday cheer? These festive strawberry jam cookies are melt-in-your-mouth-delicious and simple to whip up!
While pies may be the star of Thanksgiving, cookies always make me think of the holiday season.
And every December, my family begs me to whip up a batch of these delicious strawberry jam cookies to kick off the festivities!
If you’ve never tried making thumbprint cookies from scratch, it’s probably easier than you think!
The base is a pretty classic sugar cookie. Right before baking, simply indent each one with a teaspoon, add the jam, and throw them in the oven until they’re ready to be enjoyed.
Here’s what I’m going to teach you in this post:
- How to make homemade thumbprint cookies with strawberry jam
- Tips for making the absolute best jam cookies
- What kind of jam I would recommend for these cookies
- How to store thumbprint cookies
Light, buttery, and with a slight crunch on the outside, these cookies are the perfect complement to a strawberry jam center.
Just don’t be surprised when the whole batch disappears and your family is begging you to make more!
How to Make Strawberry Thumbprint Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F. Line two baking sheets with parchment and set aside.
STEP TWO: In a medium bowl, stir together the flour, baking powder, baking soda, and salt, then set aside.
STEP THREE: In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
STEP FOUR: Add the egg and vanilla to the creamed mixture and mix again until completely combined.
STEP FIVE: Add the flour mixture to the butter mixture in 2-3 smaller additions, stirring well after each one.
STEP SIX: Roll the dough into golf-ball sized balls, then roll each one through the granulated sugar in a shallow bowl or large plate.
STEP SEVEN: Transfer the dough to the prepared baking sheet. Use a teaspoon to make an indent in the center of each cookie.
STEP EIGHT: Fill each cookie indent with 1-2 teaspoons of strawberry jam.
STEP NINE: Bake the cookies for about 15 minutes or until golden brown.
STEP TEN: Allow the cookies to cool before stacking
What Are Thumbprint Cookies?
These cookies are a popular holiday treat in the U.S. and around the world. So what are jam cookies or thumbprint cookies, you might be wondering?
If you’ve never heard of them before, they get their name because they look like someone pressed their thumb right into the middle of a cookie and then filled the hole with jam.
In Sweden, these cookies are usually filled with raspberry jam and are called “hallongrotta,” which literally means “raspberry cave.” In Bulgaria, they’re called Masklenki cookies.
In the U.S., you’ll see them either called jam cookies or thumbprint cookies.
What are thumbprint cookies made of?
The base of this recipe is a classic sugar cookie.
Flour, sugar, butter, an egg, vanilla extract, and rising agents come together for a tasty cookie that beautifully complements the jam center.
You’ll also roll each dough ball in granulated sugar for the perfect sweet crunch on the outside!
Tips for Making the Best Strawberry Jam Thumbprint Cookies
- Be sure to spoon and level the flour rather than scooping it to ensure the proper proportions.
- Don’t be surprised if the dough is quite stiff. This allows the cookie to keep its shape during baking and not spread too much. Definitely don’t add more moisture!
- If the jam doesn’t melt all the way in the oven, you can use the back of a spoon to spread it when the cookies are fresh from the oven. How well the jam melts will depend on the type of jam you use.
What Kind of Jam Do You Use for Thumbprint Cookies?
I like to use a jelly jam for this recipe, and I definitely recommend looking for one with no seeds or fruit pieces. You want the center to be nice and smooth.
Strawberry is my personal favorite, but you’re welcome to use any type of jam you like!
Raspberry and apricot are two other very popular options. You could also use multiple jams to add some variety to your batch!
How Do You Store Strawberry Jam Cookies?
Because these cookies only have a small amount of jam in them, they don’t need to be refrigerated.
You can store them safely in an airtight container at room temperature and enjoy within a week or so… if they last that long!
Other Cookie Recipes You’ll Love:
- Chocolate Thumbprint Cookies
- Iced Thumbprint Cookies
- Raspberry Thumbprint Cookies
- Lemon Curd Thumbprint Cookies
- Chocolate Chip Marshmallow Cookies
- Peppermint White Chocolate Cookies
- White Chocolate Raspberry Cookies
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ⅔ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for rolling)
- ½ cup strawberry jam
- Preheat oven to 350 F, line two baking sheets with parchment and set aside.
- In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla and mix again until completely combined.
- Add the flour mixture to the butter mixture in 2-3 smaller additions, stirring well after each.
- Roll the dough into golf ball sized balls, then roll each through the granulated sugar in a shallow bowl or large plate.
- Transfer the dough to the prepared baking sheet, and use a teaspoon to make an indent in the center of each cookie.
- Fill each cookie indent with strawberry jam (1-2 teaspoons) then bake in preheated oven about 15 minutes, or until cookies are golden brown.
- Allow to cool before stacking.
Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 75mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.