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5 from 1 vote

Jam Thumbprint Cookies

Thumbprint Cookies are a buttery shortbread bite-size delight filled with your favorite jewel-colored jams, then drizzled with a simple vanilla glaze. They make a fun and tasty addition to any holiday cookie plate!
Prep Time15 mins
Cook Time10 mins
Additional Time1 hr
Total Time1 hr 25 mins
Course: Cookies
Cuisine: American
Servings: 30 cookies
Calories: 142kcal
Author: Amy Nash



  • 1 cup salted butter softened
  • cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 2 ¼ cup all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • ½ cup jam or preserves raspberry and apricot are our favorites but you can use any you like


  • 1 cup powdered sugar
  • 1-2 Tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl of a stand mixer, combine the butter and sugar and mix on medium-high speed using the paddle attachment for 2-3 minutes until light and fluffy.
  • Mix in the egg yolk and vanilla, scraping down the sides and bottom of the bowl as needed.
  • Add the flour, cornstarch, and salt and mix again until everything comes together in a nice dough. It may seem crumbly at first, but just scrape the bottom and sides of the bowl and keep mixing until the dough comes together.
  • Shape the dough into 1-tablespoon size balls and arrange 2 inches apart on the prepared baking sheet. Gently press in the center of each cookie with your thumb or the back of a ½ teaspoon measuring spoon to create and indentation. Fill with your favorite jam, warming the jam first for about 10 seconds so it is stirrable.
  • Bake for 9-11 minutes until set and just barely starting to turn golden around the bottom edges. Remove from the oven and cool for 10 minutes.
  • While the cookies cool, prepare the glaze by whisking together the powdered sugar, cream or milk, and vanilla in a medium bowl. Transfer to a ziplock bag and snip off one corner. Drizzle the glaze over cookies, then let set for 1-2 hours until the glaze has set up.


  • These cookies can be stored in an airtight container at room temperature or in the fridge for up to 1 week, or frozen for up to 3 months.
  • Adapted from Better Homes and Gardens.


Calories: 142kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 18mg | Fiber: 1g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg