Jam Thumbprint Cookies
Jam Thumbprint Cookies-buttery shortbread cookies rolled in sugar and filled with sweet jam! These beautiful little cookies are a classic Christmas cookie, but can be enjoyed anytime of the year.
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)
Directions
- 1
In a medium bowl, whisk together the flour and salt. Set aside.
- 2
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.
- 3
Add the dry ingredients and mix on low until just combined.
- 4
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.
- 5
Place on a baking sheet that has been lined with parchment paper or a Silpat baking mat, you may need 2 sheets.
- 6
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.
- 7
Preheat the oven to 350 degrees F.
- 8
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!
- 9
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.
- 10
Remove from the oven and let the cookies cool on the baking sheet. Enjoy!