Jam-Filled Thumbprint Cookies
These buttery, nutty thumbprint cookies are easy to make and perfect for any occasion. Fill them with your favorite jam for a sweet, colorful treat.
- Prep20 min
- Cook15 min
- Total35 min
- DifficultyEasy
- Servings40
Thumbprint cookies are a classic favorite, and this recipe makes them extra special with toasted pecans in the dough. The buttery, tender cookie pairs perfectly with a bright raspberry jam center, creating a delightful balance of textures and flavors.
These cookies are simple to prepare and bake up beautifully in just 15 minutes. They are perfect for holiday cookie trays, afternoon tea, or whenever you crave a homemade treat that looks as good as it tastes.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 350°F and line two baking sheets with parchment paper. In a stand mixer fitted with the whisk attachment, beat the softened butter and sugar on high speed for 2-3 minutes until light and fluffy. Add the egg yolk and vanilla extract, and beat until well combined.
- Switch the whisk to the flat beater (paddle attachment). Add the flour, salt, and finely chopped toasted pecans. Mix on low speed just until the dough comes together, scraping down the sides of the bowl if necessary.
- Using a small cookie scoop or a spoon, portion out equal-sized rounds of dough (about 1 tablespoon each) onto a parchment-lined baking sheet. Roll each piece into a smooth ball and place them about 2 inches apart on the prepared baking sheets. As you shape each ball, make an indentation in the center using your thumb or the back of a teaspoon, pressing about halfway through the dough.
- Fill each indentation with about 1/2 teaspoon of raspberry jam. Bake at 350°F for 13-15 minutes, or until the edges are just beginning to turn golden. If baking on two racks, rotate the pans halfway through baking. Transfer the cookies to a wire rack to cool completely before serving.
💡 Tips
- For the best texture, make sure the butter is truly softened but not melted.
- You can use any jam or preserves you like—apricot, strawberry, or blackberry work wonderfully.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring once, until fragrant.
Inspired by a recipe from Natasha's Kitchen