Jam Thumbprint Cookies

This easy recipe for Jam Thumbprint Cookies is my current favorite and my husband's too.

When I first made them several years ago, we just couldn't stop eating them!

If you like buttery shortbread cookies, coconut, and jam I think you will agree that these are one of the best Thumbprint Cookie recipes ever!

This first recipe is from one of my favorite cookbook writers - Ina Garten - who has a special knack for taking the family favorite recipes we grew up with and elevating them to perfection.

We're also sharing our other favorite recipes including Sugar Plum Thumbprints and Walnut Thumbprints.

Easy Jam Thumbprint Cookies Recipe

3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups (3 sticks) butter, softened to room temperature
1 cup sugar
1 teaspoon vanilla
1 egg white beaten with 1 tablespoon of water for egg wash coating
7 ounces of coconut for rolling balls of cookie dough in
Raspberry or apricot jam for filling

In a mixing bowl, stir together the flour and salt and then set aside.
In a large bowl beat the butter and sugar together with an electric mixer on medium speed just until well blended and then briefly beat in the vanilla.
Add the flour mixture and beat just until the dough starts to come together.
Scrape the dough out onto a lightly floured surface and shape into a flat disk.
Wrap the disk of cookie dough in plastic wrap and refrigerate for 30 minutes.
When you are ready to bake your cookies, position one of the oven racks in the center and heat the oven to 350 degrees. Line 2 to 3 cookie sheets with parchment paper.
Roll portions of cookie dough into 1-inch balls.
Dip the balls in the egg wash and then roll in coconut.
Place the balls on the prepared cookie sheets about 1 inch apart.
Make an indentation in each ball of cookie dough with your thumb, index finger or a wooden spoon handle.
Fill the indentation with 1/4 teaspoon of jam.
Bake the cookies one sheet at a time in the center of the oven for 20 to 25 minutes, being careful that the coconut doesn't burn.
Remove from the oven and transfer to wire racks to cool completely.

This recipe makes about 36 to 48 Jam Thumbprint Cookies

Sugar Plum Thumbprints
While any flavor of fruit preserves or jam can be used to make this tasty version of thumbprint cookies, plum jam brings to mind sugar plums - the traditional holiday favorite.

Sugar Plum Thumbprint Cookies

Sugar Plum Thumbprint Cookies Recipe

2/3 cup butter, softened
2/3 cup packed brown sugar
2 egg yolks
1 tablespoon milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 3/4 cups all-purpose flour
2/3 cup coarse raw sugar, granulated sugar, coarse sugar or pearl sugar
1/2 teaspoon ground cinnamon
1 slightly beaten egg white
1 tablespoon water
1/4 cup plum, cherry, or apricot preserves or jam

Preheat oven to 375F degrees and lightly grease cookie sheets or line with parchment paper and set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add brown sugar and beat until combined, scraping down sides of bowl as necessary.
Beat in egg yolks, milk, vanilla extract, and the 1/4 teaspoon ground cinnamon until combined.
Gradually add the flour and mix in as much as possible with electric mixer. Using a wooden spoon, stir in any remaining flour.
In a small bowl, combine raw sugar and 1/2 teaspoon cinnamon.
In another small bowl, whisk together egg white and water.
Roll dough into 1-inch balls between palms of hands.
Roll balls in egg white mixture, then in sugar-cinnamon mixture and coat evenly.
Place the balls on the prepared cookie sheets about 1 inch apart.
Press your thumb into center of each ball to make an indentation.
Bake the cookies for 10 to 12 minutes, or until edges are slightly firm.
Remove from the oven and let cool on baking sheet for 1 minute.
Transfer cookies to wire racks to cool completely.
Fill centers with plum preserve.

This recipe makes about 24 Sugar Plum Thumbprint Cookies

Walnut Thumbprints
These pretty little cookie buttons can be filled with your favorite tasteful jam or preserves.

Walnut Thumbprints

Walnut Thumbprints Cookies Recipe

1 1/2 cups coarsely chopped walnuts
1 cup butter, softened
3/4 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 cup seedless raspberry jam, or your favorite jam
Confectioners' sugar

Preheat oven to 350F degrees.
In a food processor, chop walnuts until very fine.
In a large mixing bowl, beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy.
Beat in chopped walnuts until well mixed.
Beat in flour on low speed just until combined.
Shape dough into 1-inch balls and place about 2 inches apart onto ungreased cookie sheets.
Flatten each ball with the bottom of a glass into a 1 1/2-inch circle.
Press a 1/2-inch indentation into center of each cookie with fingertip or handle of wooden spoon.
Fill each indentation with 1/4 teaspoon of preserves.
Bake for 10 to 12 minutes, or until golden.
Remove from the oven and let cool on baking sheet for 1 minute.
Transfer cookies to wire racks to cool completely.
Sift confectioners' sugar over cookies.