These strawberry jam thumbprint cookies are a buttery shortbread cookie filled with a sweet strawberry jam. They're extra cute for Christmas, Valentine's Day or anytime in between!
Strawberry jam thumbprint cookies are a classic cookie that always reminds me of the Holidays. They're easy to make, and don't require many ingredients which is always an added bonus.
For more holiday cookie recipes you should try my red velvet oreo cookies, soft gingerbread cookies or my peppermint chocolate chip cookies.
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Why You Will Love This Recipe
- Buttery Cookies: These shortbread cookies are so buttery and rich with a bit of almond flavoring too.
- Strawberry Jam: The jam inside these cookies not only tastes good, but it's so pretty too!
- Easy to Make: These cookies are super easy to make, and quick too.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You'll use more butter than usual for these cookies for an extra rich and buttery flavor.
- Sugar: You will use sugar in the dough and also roll your cookies in a bit more.
- Egg: You will only use the yolk in these cookies.
- Vanilla & Almond Extract: I love using both, but if you want to skip the almond, just substitute with more vanilla.
- Cornstarch: This helps to keep the cookies soft.
- Jam: I used Bonne Maman strawberry jam, but you can use any kind you would like.
Recipe Instructions
Step 1: In a large mixing bowl fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and creamy, about 3 minutes. Add egg yolk, vanilla and almond extract and mix until combined.
Step 2: Add in salt, cornstarch and flour, being careful not to over mix.
Step 3: Line a cookie sheet with parchment paper.
Step 4: Scoop dough into 1½ tablespoon size balls and roll with your hands to make a tight ball. This will help them from cracking too much. Then roll the balls in sugar.
Step 5: Place cookie balls on the cookie sheet. Using a teaspoon measuring spoon, press into the cookie balls and create an indention in each cookie. Using that same measuring spoon, fill each cookie indention with jam.
Step 6: Preheat your oven to 350. While your oven is preheating place your cookies in a freezer, or fridge if needed, and allow the dough to chill while oven warms. Ideally 20 minutes.
Step 7: Place chilled cookie dough on 2 cookie sheets so that there is space between cookies. Bake for 12-14 minutes, or until a light golden brown rim starts around the edge of the cookies. Allow to cool completely before moving and eating.
Expert Baking Tips
- Chilling the dough before baking will ensure that these cookies don't spread while baking.
- You can use any flavor of jam that you prefer, or even lemon curd.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, this is a great recipe to double and add to your holiday cookie boxes.
Yes, I have also made these using homemade jam and they turned out great. Just make sure your jam is not too runny.
No, I like having the extra sugar because I think it looks pretty and adds a little extra texture, but you can skip that step if you prefer.
Storing & Freezing
Strawberry jam thumbprint cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Strawberry Jam Thumbprint Cookies
Ingredients
- 1 cup (227 g) salted butter room temperature
- ⅔ cup (133.33 g) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) almond extract
- ½ teaspoon (0.5 teaspoon) salt
- 2 teaspoon cornstarch
- 2¼ cups (300 g) all-purpose flour
- ¼ cup (59.15 ml) sugar for rolling cookies
- ⅓ cup (113.33 g) strawberry jam
Instructions
- In a large mixing bowl fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and creamy, about 3 minutes. Add egg yolk, vanilla and almond extract and mix until combined.
- Add in salt, cornstarch and flour, being careful not to over mix.
- Line a cookie sheet with parchment paper.
- Scoop dough into 1½ tablespoon size balls and roll with your hands to make a tight ball. This will help them from cracking too much. Then roll the balls in sugar.
- Place cookie balls on the cookie sheet. Using a teaspoon measuring spoon, press into the cookie balls and create an indention in each cookie. Using that same measuring spoon, fill each cookie indention with jam.
- Preheat your oven to 350. While your oven is preheating place your cookies in a freezer, or fridge if needed, and allow the dough to chill while oven warms. Ideally 20 minutes.
- Place chilled cookie dough on 2 cookie sheets so that there is space between cookies. Bake for 12-14 minutes, or until a light golden brown rim starts around the edge of the cookies. Allow to cool completely before moving and eating.
Nikki Griese
These were gone so fast. My family loved these & I will double the recipe next time.
Leah Hom
So tasty! These are my husbands favorite holiday cookie and we ate them all up! I didnt Roll mine in sugar but did a powder sugar/milk glaze drizzling top. Will definitely be making these as part of my holiday cookie tradition
Laikin
This is my favorite recipe by far! I absolutely love the hint of almond. 🤤
Kristen
This cookie is definitely going to be a regular in my cookie baking. So good that the 1st batch didn’t last a whole evening with my family. They couldn’t get enough! Will be baking them again tomorrow!
SUSIE URBICK
Brooke is a cookie genius and these are out of this world. I lost my mind after the first bite. I might go as far to say that these are the best cookies I've ever had.
Tiffeny Wait
Another five star cookie recipe. They are delicious!!!
Jenna Rogers
So mine didn’t turn out as cute as these pictures but dang, they sure are tasty! Definitely a good switch up to the typical chocolate-y cookie! Great recipe!
Lydia Richard
My new go to Thumbprint recipe! I use royal icing as my filler instead of jam and these are just perfect!
Elizabeth Bailey
Every time I bite into one of these, as soon as they hit my taste buds, I’m instantly saying “OMG these are sooo good”. These will definitely be in my rotation going forward!
Alexandra
Surprisingly good! I thought that these were going to be plain but, nooo!! Thanks to the almond extract and the jam( I made half with orange and half with mixed berries) they were delicious! My whole fanily loved them! They just spread in the oven which, I am sure they weren't supposed to. Next time I 'll freeze them overnight for better results.
Averi Roy
The almond extract is the perfect touch! Love these cookies and appreciate the welcome change of flavors from Christmas chocolate/mint.
Bailey
The hint of almond in this cookie is everything. So delicious! Everyone will love these
J Thomas
These are delicious! Made them small with raspberry jam. Air fried one and it turned out great!