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Butter and Jam Thumbprints

Yield:  3 dozen cookies


  • 1 ¾ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine salt
  • ¾ cup unsalted butter (1½  sticks), softened
  • 2/3 cup sugar, plus more for rolling
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/3 cup raspberry, cherry, or strawberry jam

Preparation Procedure

  1. Preheat oven to 350 degrees F.
  2. Line 2 baking sheets with parchment paper or silicone mats.
  3. Whisk the flour, baking powder and salt together in a bowl.
  4. In another bowl, whip the butter and the sugar with a mixer until fluffy, about 5 minutes.
  5. Beat in the egg and vanilla until just combined.
  6. Slowly beat in the dry ingredients, mixing just until incorporated.
  7. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar.
  8. Place about 2-inches apart on the prepared baking sheets.
  9. Press a thumbprint into the center of each ball, about 1/2-inch deep.
  10. Fill each indentation with about ¾ teaspoon jam.
  11. Bake cookies until the edges are golden, about 15 minutes.
  12. (For even color, rotate the pans about halfway through baking.)
  13. Cool and then serve.