Jam Thumbprint Cookies Recipe

This classic Jam Thumbprint Cookies Recipe features a buttery shortbread dough that is rolled in sweetened flaked coconut for a delightful, toasted crunch. Filled with a jewel-like pool of raspberry or apricot jam, these cookies bake into golden, chewy bites that are perfect for holiday gift boxes or an afternoon tea treat.

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Jam Thumbprint Cookies Ingredients

The Shortbread Dough:

• 3/4 pound (3 sticks) Unsalted Butter: Room temperature. The high butter content creates a rich, melt-in-your-mouth texture.
• 1 cup Sugar: Granulated sugar provides the classic crispness.
• 3 1/2 cups All-Purpose Flour: The structural base.
• 1 teaspoon Pure Vanilla Extract: For aroma.
• 1/4 teaspoon Kosher Salt: Balances the sweetness.

The Coating & Filling:

• 7 ounces Sweetened Flaked Coconut: Rolled onto the outside, this toasts in the oven to a golden brown crisp.
• Egg Wash: 1 egg beaten with 1 tablespoon water (the glue for the coconut).
• Jam: Raspberry and/or apricot preserves work best for color and flavor contrast.

How To Make Jam Thumbprint Cookies

1. Cream the Base: Preheat the oven to 350°F. In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until just combined. Do not overbeat to a fluffy stage; you want a dense shortbread texture. Stir in the vanilla.
2. Make the Dough: Sift the flour and salt together. With the mixer on low speed, gradually add the flour mixture to the butter. Mix until the dough starts to come together and pull away from the sides of the bowl.
3. Chill: Dump the dough onto a floured surface and gather it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. This chilling period firms up the butter, making the dough easier to roll without melting in your hands.
4. Roll and Dip: Pinch off pieces of dough and roll them into 1 1/4-inch balls (about 1 ounce each). Dip each ball briefly into the egg wash, then roll it generously in the flaked coconut until fully coated.
5. Indent and Fill: Place the coconut-covered balls on an ungreased cookie sheet. Using your finger or the handle of a wooden spoon, press a deep indentation into the center of each cookie. Spoon about 1/4 teaspoon of jam into each well.
6. Bake: Bake for 20 to 25 minutes. The cookies are done when the coconut is toasted golden brown and the jam is bubbling.
7. Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely.

Recipe Tips

• Don’t Overfill: It is tempting to add a lot of jam, but if you overfill the thumbprint, the jam will boil over in the oven and stick the cookie to the pan. A scant 1/4 teaspoon is plenty.
• Coconut Toasting: Sweetened coconut burns faster than unsweetened. Keep an eye on the oven around the 20-minute mark. If the coconut browns too fast before the cookie is done, tent loosely with foil.
• Re-Pressing: If the indentation puffs up during the first 5 minutes of baking, you can gently re-press it with a spoon (before the jam sets) to ensure a deep well.
• Jam Choice: Use a thick jam or preserve rather than jelly. Jelly has a higher water content and can soak into the cookie, making it soggy.

What To Serve With Thumbprint Cookies

• Earl Grey Tea: The bergamot flavor pairs wonderfully with the apricot jam versions.
• Milk: A cold glass of milk balances the sweet coconut crust.
• Hot Chocolate: For a cozy winter treat.
• Assorted Cookie Platter: These provide a great pop of color alongside chocolate chip or sugar cookies.

How To Store Jam Thumbprint Cookies

• Room Temperature: Store in an airtight container for up to 5 days. Separate layers with wax paper to prevent the sticky jam from adhering to other cookies.
• Freeze: You can freeze the baked cookies for up to 3 months. Thaw on the counter. The coconut texture may soften slightly upon thawing.

Jam Thumbprint Cookies Nutrition Facts

• Calories: 160 kcal
• Fat: 9g
• Carbohydrates: 18g
• Sugar: 10g
• Protein: 2g

Nutrition information is estimated per cookie.

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