These quick jam thumbprint cookies are a festive holiday favorite that come together in under 30 minutes. Soft, buttery, and filled with your favorite jam, they’re perfect for cookie exchanges or easy edible gifts. Tested twice best texture comes from a short chill before baking.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (250 g)
• ¼ teaspoon salt
• ½ cup fruit jam (raspberry, strawberry, or apricot)

Swaps & Notes

Step-by-Step Instructions

1. Cream butter and sugar
   Beat butter and sugar until fluffy (about 2 minutes). Add vanilla. Mix in flour and salt just until a dough forms.
2. Shape & fill
   Roll into 1-inch balls. Press centers gently with your thumb. Fill each with ½ teaspoon jam. Chill for 10 minutes.
3. Bake & cool
   Bake at 350°F (175°C) for 12–14 minutes until edges are lightly golden. Cool on rack before serving.

Pro Tips & Variations

• Use two types of jam for color contrast.
• Chill dough before baking for perfect shape.
• Avoid overfilling—jam will bubble over.
• Drizzle with melted white chocolate once cool.
• For nut lovers: roll dough balls in chopped almonds before baking.

Serving Suggestions

• Add to a holiday cookie platter with shortbread and sugar cookies.
• Pack in tins for neighbor gifts.
• Pair with tea or hot cocoa for cozy treats.

Storage & Reheating

• Refrigerate: Up to 7 days in an airtight container.
• Freeze: Up to 2 months. Layer between parchment.
• Reheat: Warm 2–3 minutes at 300°F (150°C) to refresh.
• Food safety: Avoid leaving out for more than 2 hours.

FAQs

Q1: Can I use store-bought jam?
Yes, any smooth jam works. Avoid chunky preserves.

Q2: Why did my cookies crack?
Likely overmixed dough or too much flour—measure correctly.

Q3: How can I make them crisper?
Bake an extra 2 minutes for golden edges.

Nutrition (per serving)

Calories: 120; Protein: 1g; Carbs: 14g; Fat: 7g