Jam Thumbprint Cookies (Buttery Almond Dough, Raspberry & Apricot Jam, 45 Min)

Thumbprint cookies tutorial — cream butter and sugar, add almond extract and flour, roll into balls, press thumb to make well, fill with jam and bake at 350°F.

This is the classic Christmas cookie I make every December, and the one my grandma made every Christmas of my childhood. Jam thumbprint cookies takes a buttery almond-scented shortbread dough, rolls it into perfect balls, presses a thumb into each to create a well, then fills with raspberry, apricot, or strawberry jam before baking. The jam sets to glassy, the dough stays tender, and a dusting of powdered sugar makes them look like fancy bakery cookies.

Fun fact: thumbprint cookies originated in Sweden, where they’re called “Hallongrottor” (raspberry caves) and have been baked since the 1800s. They were brought to America by Swedish immigrants in the late 19th century and became a Christmas staple by the 1950s. The thumb impression was originally functional — it created a well to hold the jam — but became part of the cookie’s charm. Some bakers use the back of a spoon, but real Swedish bakers still use their actual thumbs.

Why this recipe works

  • Chill the dough balls. 15 min in the freezer before pressing prevents the thumbprints from spreading flat during baking.
  • Press TWICE. Once before baking, once at the 7-minute mark (the wells puff back up). Second press = perfect deep jam wells.
  • Fill BEFORE baking, not after. Pre-baked jam cookies look uneven. Pre-filling melts jam into the cookie for that bakery-look glaze.

Ingredients

Makes 24 cookies.

  • 1 cup (226 g) unsalted butter, softened
  • 2/3 cup (130 g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2.25 cups (280 g) all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup (80 g) seedless raspberry jam
  • 1/3 cup (80 g) apricot preserves (or any fruit jam)
  • Powdered sugar for dusting

Instructions
Close-up of jam thumbprint cookie showing tender buttery cookie base with glossy ruby raspberry jam pooled in the center thumb-shaped well, edges golden, light dusting of powdered sugar Save

Step 1: Cream butter and sugar

Preheat oven to 350°F (175°C). Cream softened butter and sugar in a stand mixer for 3-4 min until pale and fluffy. Add egg yolk, vanilla, and almond extract; mix until combined.

Step 2: Mix in flour

Add flour and salt; mix on low just until dough comes together. Don’t overmix or cookies will be tough.

Step 3: Shape and chill

Roll dough into 1-inch balls (about 1 tbsp each). Arrange on parchment-lined sheet pans 2 inches apart. Freeze the trays for 15 minutes to firm up.

Step 4: Press the thumbprints

Use your thumb (or the back of a 1/2 tsp measuring spoon) to press a well into the center of each ball about 1/2 inch deep. Don’t press all the way to the bottom — leave a thin base.

Step 5: Fill with jam

Spoon about 1/2 tsp of jam into each well, filling 3/4 full. Try to keep jam contained — overflow burns onto the cookie.

Step 6: Bake and re-press

Bake 12-15 min until edges are pale gold. At the 7-minute mark, quickly pull pan out and re-press any wells that puffed up (use the back of a measuring spoon). Return to oven. Cool on pan 5 min, then transfer to a rack. Dust with powdered sugar.

Nutrition information

  • Calories: 130 kcal per cookie
  • Protein: 1.5 g
  • Carbohydrates: 16 g
  • Fat: 7 g
  • Sodium: 40 mg
  • Sugar: 8 g

Pro tips for the best jam thumbprint cookies

  • Use good jam. Bonne Maman, St. Dalfour, or homemade jam tastes infinitely better than generic store brand. The jam IS the cookie’s flavor.
  • Don’t overfill. 1/2 tsp jam per cookie is plenty. Overflow burns onto the cookie and creates ugly stains.
  • Use TWO jams on the same pan for color variety — red raspberry + amber apricot makes a stunning gift tin.
  • Powdered sugar after cooling. Dusting hot cookies makes the sugar melt and disappear. Wait until completely cool.

Frequently asked questions

Can I use almond flour to make these gluten-free?

Sub 1:1 gluten-free flour blend. Almond flour alone won’t work — the cookies won’t hold together. Use King Arthur Measure for Measure for best results.

What other jams work?

Strawberry, blueberry, blackberry, fig, even lemon curd. Avoid runny jellies (they spread too much). Thick fruit preserves work best.

Can I freeze the dough balls?

Yes — freeze unbaked filled balls on a tray, then transfer to a bag. Bake straight from frozen, adding 2-3 min. Convenient for last-minute holiday baking.

How long do they keep?

Store in a single layer in an airtight container at room temp for 5-7 days. Don’t stack — jam can stick. Freeze baked cookies up to 3 months.

Why did my jam burn?

Overfilled wells or oven too hot. Use only 1/2 tsp jam, and check oven temp with a thermometer. 350°F is the sweet spot.

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