The BEST Jam Thumbprint Cookies (Simple, Classic, Versatile!)
Jam Thumbprint Cookies are simple and classic cookies that are lightly sweet with an almost shortbread-like texture, a versatile coating of toasty coconut or chopped pecans, and a fruity center of your favorite jelly or jam!
Ingredients
- 2 ½ cupsall-purpose flour
- ¼ teaspoonsalt
- 1 cupunsalted butter (at room temperature)
- ½ cupfirmly packed brown sugar
- 2eggs
- 1 teaspoonpure vanilla extract
- 1 ½ cupsfinely chopped pecans (walnuts, or your favorite nut (*see notes below for coconut variation))
- your favorite seedless jam or jelly (about 1/4 cup)
Directions
- 1
Preheat oven to 375°F. Line two baking sheets with parchment paper or nonstick baking mats.
- 2
In a medium bowl, whisk together flour and salt. Set aside. In the large bowl of an electric mixer, beat butter and brown sugar until creamy. Separate eggs, placing whites in a small bowl, lightly beating, and setting aside. Add yolks to butter mixture and blend in. Add vanilla and beat until well incorporated. Gradually mix flour mixture into butter mixture, blending thoroughly but taking care not to over-mix.
- 3
Pour finely chopped nuts into a bowl. Roll cookie dough into 1-inch balls. Dip each ball in beaten egg whites and then roll in nuts, gently pressing to coat. Space cookies 1 inch apart on prepared baking sheets.
- 4
Use your thumb or bowl of a small measuring spoon to make an indentation in the top of each cookie. Use a 1/2-teaspoon measuring spoon to carefully fill each indentation with jam. Bake cookies for 13 to 16 minutes or until lightly browned. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.