Craving a soft, buttery cookie with a nostalgic homemade feel? I love how these Jam Thumbprint Cookies combine a tender, melt-in-my-mouth base with a sweet jam center and a delicate crumble topping. They always feel comforting, simple, and special all at once—an ideal treat for holidays, gifting, or a quick baking session whenever I want something sweet and satisfying.
Why You’ll Love This Recipe
I find these cookies irresistible because they strike the perfect balance of sweetness and texture. The dough is soft and buttery, the jam adds fruity brightness, and the crumble topping brings just enough crunch to make each bite exciting. I also appreciate that this recipe is simple enough for everyday baking but still impressive enough to serve guests. Plus, I can switch up the jam flavors depending on what I have on hand or what I’m craving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crumble:
unsalted butter, softened
granulated sugar
all-purpose flour
salt
For the Cookies:
unsalted butter, softened
granulated sugar
large egg yolk
vanilla extract
all-purpose flour
salt
For the Filling:
fruit jam (strawberry, raspberry, or apricot)
Directions
Step 1: I begin by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper to prevent sticking.
Step 2: To make the crumble, I cream together the softened butter and sugar, then add flour and salt until the mixture forms coarse crumbs. I set this aside.
Step 3: For the cookie dough, I cream the butter and sugar until light and fluffy, which creates that tender texture I love.
Step 4: I mix in the egg yolk and vanilla extract until smooth.
Step 5: In a separate bowl, I whisk flour and salt, then add them into the wet mixture, stirring gently just until combined so the cookies stay soft.
Step 6: I roll the dough into 1-inch balls and arrange them on the prepared baking sheets.
Step 7: Using my thumb or the back of a spoon, I press a small indentation into each cookie.
Step 8: I fill each indentation with about 1/4 teaspoon of my chosen jam.
Step 9: I sprinkle the crumble mixture over the tops for that signature buttery crunch.
Step 10: I bake the cookies for 12–15 minutes, just until the edges turn lightly golden.
Step 11: I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings And Timing
These cookies typically make about 24 pieces.
Prep time: 20 minutes
Bake time: 12–15 minutes
Total time: 32–35 minutes
Variations
I enjoy switching things up depending on the occasion:
I swap in blueberry, cherry, or apricot jam for new flavor profiles.
I use Nutella for a chocolate-filled version.
I add citrus zest to the dough for a bright, fragrant twist.
I replace the flour with a gluten-free blend to accommodate dietary needs.
Storage/Reheating
I store the cooled cookies in an airtight container at room temperature for up to 5 days. When I want to freeze them, I lay them in a single layer on a baking sheet, freeze until firm, then transfer them to an airtight freezer-safe container for up to 2 months. I thaw them at room temperature before serving. These cookies don’t require reheating, though I sometimes warm them briefly in the oven if I want them to taste freshly baked.
FAQs
How do I keep the jam from spreading too much?
I add only a small amount of jam—about 1/4 teaspoon—and avoid overfilling the indentation. Chilling the shaped cookies before baking also helps them keep their shape.
Can I use different types of flour?
I can substitute whole wheat or almond flour, but the texture changes. A gluten-free all-purpose blend works well if I want a closer match to the original.
What if the dough feels too sticky to roll?
I chill it for 15–20 minutes to firm it enough to handle comfortably.
Can I prepare the dough ahead of time?
Yes, I often refrigerate the dough for up to 2 days before baking or freeze the baked cookies for later.
How do I keep the crumble from over-browning?
I watch the cookies closely during the final minutes of baking. If needed, I loosely tent them with foil to prevent excess browning.
Conclusion
I adore how simple yet delightful these Jam Thumbprint Cookies are—from the buttery base to the fruity center and crumbly topping. They’re an easy, nostalgic bake that fits any occasion and always feels special. Whenever I want a comforting homemade treat, this is the recipe I turn to. Enjoy baking them as much as I do!
These Jam Thumbprint Cookies feature a soft, buttery base, a fruity jam center, and a light crumble topping—perfect for holidays, gifting, or a sweet everyday treat.
Ingredients
1/2 cup unsalted butter, softened (for crumble)
1/4 cup granulated sugar (for crumble)
3/4 cup all-purpose flour (for crumble)
1/8 tsp salt (for crumble)
1/2 cup unsalted butter, softened (for cookies)
1/3 cup granulated sugar (for cookies)
1 large egg yolk
1 tsp vanilla extract
1 cup all-purpose flour (for cookies)
1/4 tsp salt (for cookies)
6 tbsp fruit jam (strawberry, raspberry, or apricot)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Make the crumble by creaming 1/2 cup softened butter and 1/4 cup sugar, then add 3/4 cup flour and 1/8 tsp salt until coarse crumbs form. Set aside.
For the cookie dough, cream 1/2 cup butter and 1/3 cup sugar until light and fluffy.
Mix in egg yolk and vanilla extract until smooth.
In a separate bowl, whisk 1 cup flour and 1/4 tsp salt, then stir into the wet mixture until just combined.
Roll dough into 1-inch balls and place on prepared baking sheets.
Press an indentation into each cookie using your thumb or the back of a spoon.
Fill each indentation with about 1/4 tsp jam.
Sprinkle crumble topping over each cookie.
Bake for 12–15 minutes or until edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use different jams like blueberry or cherry for variety.
Chill dough if too sticky to handle.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
Lightly tent cookies with foil if crumble browns too quickly.
