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Flower Jam Thumbprint Cookies – The Best 7 Foolproof Tricks

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Soft, buttery flower jam thumbprint cookies with a beautiful floral shape and sweet fruit-filled centers, perfect for holidays, gifting, or everyday baking.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 2/3 cup (135 g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup thick jam (strawberry, raspberry, apricot, or cherry)

Instructions

  1. Cream the softened butter and sugar together until light and fluffy.
  2. Add the egg yolk and vanilla extract, mixing until fully combined.
  3. Gradually mix in the flour and salt until a soft dough forms.
  4. Roll dough into small balls and place on a lined baking sheet.
  5. Press five small indentations around the edges to form flower petals and make a well in the center.
  6. Fill the center of each cookie with a small amount of jam.
  7. Bake at 350°F (175°C) for 12–14 minutes until edges are set.
  8. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Notes

  • Use thick jam to prevent spreading during baking.
  • Chill the dough if it becomes too soft to shape.
  • Seedless jam gives the cleanest look.
  • Cookies can be frozen after baking for up to 3 months.

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