Jam thumbprint cookies

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Jam thumbprints are simple and delicious cookies that you can make quickly and they are perfect for any occasion. The secret to the rich and tender cookie is cream cheese, definitely a good thing.You can use different jams (raspberry, plum, apricot, strawberry…) and so you will play with different colours. Thumbprint cookies are a very popular holiday cookie. They are made with a shortbread-like dough that is formed into balls and then rolled in either finely chopped nuts or dried coconut. The name ‘thumbprint’ comes from the fact you use your “thumb” to make an indentation into each ball of dough and then fill it with jam.


½ cup seedless raspberry jam (or other flavor – seedless works best)

2¼ cups  all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

¼ teaspoon baking powder

12 tablespoons  unsalted butter, softened

⅔ cup  sugar

6 tablespoons cream cheese, softened

1 large egg

1½ teaspoons vanilla extract

jam thumbprint cookies


Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Fill a small zipper-lock bag with the jam. Whisk the flour, salt, baking soda, and baking powder together in a medium bowl.
In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat. in the cream cheese, egg, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.
Working with 1½ teaspoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 1½ inches apart.  Dip your thumb in some water and make an indentation in the center of each cookie.
Bake the cookies, one sheet at a time, until they are just beginning to set and are lightly browned around the edges, about 10 minutes. Remove the cookies from the oven and, working quickly, gently reshape the indentation with the bottom of a teaspoon measure dipped in water. Snip a small corner off the bag of jam and carefully fill each indentation with about ½ teaspoon of the jam. Rotate the baking sheet and continue to bake until lightly golden, 12 to 14 minutes.
Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 30 minutes, before serving.