These cookies are delightfully soft, and only take 20 minutes to make! They are perfect for spring and summer days!
Classic jam thumbprint cookies comin’ at ya!! These cookies are perfect for the upcoming spring and summer months.
We have been using this recipe for a few years now, but we don’t make these cookies hardly as much as we should. Jam thumbprint cookies are SOO underrated!! They are super soft, and the jam adds a fruity sweetness to a delicious sugar cookie! Mmmmm, perfection!!
These jam thumbprints are so quick and easy to make! They are made in just one bowl, and are finished in only 20 minutes, baking and all! Once the dough is prepared and rolled into balls, the next step is to create an indent in the center of the cookie. (This is where the jam will go!!) To make the indent, you can use your fingers to create a small hole, or use a 1/4 teaspoon. Then, the best part–filling them with jam! Any type of jam will do; grape, peach, apricot, and blackberry would all be delicious options!! We used strawberry–you can’t go wrong with classic strawberry jam!
After the jam, they go in the oven for just 10 minutes, and that’s it! These cookies turn out amazing every time, and are so hard to resist! But that’s ok, because they are only 86 calories!;) ←That is definitely something to celebrate!
Just something to note: these cookies will crack, so don’t be alarmed when you see cracks in your cookies. We think it gives them some character.;) But, the cracks have nothing to do with the texture of the cookies, as they are still super soft.:)
Definitely try out this delicious cookie recipe sometime, they are perfect for a day when you don’t have much time, but you want to enjoy a sweet treat!
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
These cookies are delightfully soft, and only take 20 minutes to make! They are perfect for spring and summer days!
- 4 tablespoons (1/2 stick; 56g) salted butter, softened
- 1/2 cup (105g) sugar
- 3 tablespoons milk (whole, 1%, or 2% milk)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups flour
- 1 teaspoon baking soda
- 1/8 teaspoon (pinch) of salt
- any flavor jam of your choosing
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Preheat oven to 350°F. In a medium-sized bowl, use a handheld or stand mixer to beat the butter on medium speed for 2 minutes. Add the sugar and beat for 2 more minutes. Add the milk and vanilla and mix until just combined. Add the flour, baking soda, and salt, and use a spatula to mix until fully incorporated--you may need to use your hands to fully combine the dry ingredients. (The dough should be slightly crumbly).
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Roll the dough into balls and place onto a cookie sheet. Use the back of a 1/4 teaspoon (or your finger) to create an indentation in the center of each cookie. Add 1/2 teaspoon of jam into the indentation in each cookie. Bake at 350°F for 9-10 minutes. Allow to cool for 10-15 minutes on the cookie sheet before serving.
Make Ahead Tip: These cookies can be stored in an airtight container at room temperature for 3-4 days.
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Made this recipe. My cookies spread and flattened.
They did not look like the pictures. Any hints or suggestions?