Yield: 24 cookies

Jam Thumbprint Cookies

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Jam Thumbprint Cookies - Buttery cookies filled with fruit preserves are a cute and classic favorite. Easy, delicious and loved by kids and adults alike!


For the Cookies

  • 1 cup unsalted butter, room temperature
  • ⅔ cup granulated white sugar
  • ½ teaspoon almond extract
  • 1 large egg white
  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • ⅓ cup raspberry preserves

For the Icing

  • 1 cup powdered sugar
  • 2 teaspoon almond extract
  • 1-2 Tablespoons water


  1. Use the paddle attachment on a stand mixer and beat the butter for 30 seconds on a low speed. Slowly add in the sugar and blend together for 2 minutes.
  2. Add the egg white and almond extract, increase to medium speed and mix until combined.
  3. Add in the flour and cornstarch. Mix until a ball of dough forms, about 1 minute. Wrap the ball of dough in plastic wrap and refrigerate for at least one hour and up to overnight.
  4. Preheat the oven to 350℉.
  5. Roll out the dough to ¼ inch thickness and cut with a 3 inch, egg shaped cookie cutter or round cookie cutter. Make an indentation in the center of the cookie using your thumb, about 1 inch long. Press about half the way into the cookie. If you break through to the bottom, take a little piece of dough to push into the dough, patching the break. Fill the thumbprint with jam.
  6. Place on a baking sheet lined with a silpat or parchment paper, spaced 1 inch apart. Bake for 15 minutes and move to a wire rack to cool.
  7. To make the glaze: Whisk the powdered sugar, almond extract and water together in a small bowl. If
    the glaze isn’t thick enough, add 1 tbsp of water at a time until it reaches the desired thickness. Drizzle over cookies using a whisk or spoon; or use a piping bag with a small tip.
  8. Allow to set and store in covered container at room temperture (Or in the refrigerator).


  • STORAGE- Store baked cookies in an airtight container for up to 5 days. Freeze cookies for up to 3 months.
  • MAKE AHEAD- Cookie dough can be made 24 hours ahead of time and chilled in the refrigerator. It may be hard to roll initially, so allow to sit at room temperature about 10 minutes before scooping.
  • FLAVORS- These cookies are great with apricot preserves, strawberry preserves and blackberry preserves. I don't suggest using jelly as it is too sugary and will bubble over the tops of the cookies.
  • Why is there cornstarch and egg white in a recipe for shortbread? Traditional shortbread doesn’t include these ingredients, but the recipe has a few tricks to help the cookies keep their shape and larger size, including cornstarch and egg whites. Not only does cornstarch help the structure of the cookie, but it
    adds a lovely bite to the texture as well. However, we found that the addition of cornstarch alone wouldn’t hold the shape of these cookies, and a little egg white was just the extra support needed.
  • Is chilling the dough necessary? Yes! This is another step to the recipe that is crucial to the cookies holding their shape. Chilling solidifies the fats in the dough, and the colder the cookie is going into the oven, the less likely the fats will melt and the cookie will lose it’s shape.
  • To freeze thumbprint cookie dough: Follow all the recipe steps as directed up until it's time to add the preserves. Place the unbaked cookies on a baking sheet in the freezer until solid. Then, transfer to freezer bags. When ready to bake, fill the frozen cookies with jam and bake. No need to thaw first!

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 6mgCarbohydrates: 21gFiber: 0gSugar: 12gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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