This is the classic Christmas cookie I make every December, and the one my grandma made every Christmas of my childhood. Jam thumbprint cookies takes a buttery almond-scented shortbread dough, rolls it into perfect balls, presses a thumb into each to create a well, then fills with raspberry, apricot, or strawberry jam before baking. The jam sets to glassy, the dough stays tender, and a dusting of powdered sugar makes them look like fancy bakery cookies.
Fun fact: thumbprint cookies originated in Sweden, where they’re called “Hallongrottor” (raspberry caves) and have been baked since the 1800s. They were brought to America by Swedish immigrants in the late 19th century and became a Christmas staple by the 1950s. The thumb impression was originally functional — it created a well to hold the jam — but became part of the cookie’s charm. Some bakers use the back of a spoon, but real Swedish bakers still use their actual thumbs.
Why this recipe works
- Chill the dough balls. 15 min in the freezer before pressing prevents the thumbprints from spreading flat during baking.
- Press TWICE. Once before baking, once at the 7-minute mark (the wells puff back up). Second press = perfect deep jam wells.
- Fill BEFORE baking, not after. Pre-baked jam cookies look uneven. Pre-filling melts jam into the cookie for that bakery-look glaze.
Nutrition information
- Calories: 130 kcal per cookie
- Protein: 1.5 g
- Carbohydrates: 16 g
- Fat: 7 g
- Sodium: 40 mg
- Sugar: 8 g
Pro tips for the best jam thumbprint cookies
- Use good jam. Bonne Maman, St. Dalfour, or homemade jam tastes infinitely better than generic store brand. The jam IS the cookie’s flavor.
- Don’t overfill. 1/2 tsp jam per cookie is plenty. Overflow burns onto the cookie and creates ugly stains.
- Use TWO jams on the same pan for color variety — red raspberry + amber apricot makes a stunning gift tin.
- Powdered sugar after cooling. Dusting hot cookies makes the sugar melt and disappear. Wait until completely cool.
Frequently asked questions
Can I use almond flour to make these gluten-free?
Sub 1:1 gluten-free flour blend. Almond flour alone won’t work — the cookies won’t hold together. Use King Arthur Measure for Measure for best results.
What other jams work?
Strawberry, blueberry, blackberry, fig, even lemon curd. Avoid runny jellies (they spread too much). Thick fruit preserves work best.
Can I freeze the dough balls?
Yes — freeze unbaked filled balls on a tray, then transfer to a bag. Bake straight from frozen, adding 2-3 min. Convenient for last-minute holiday baking.
How long do they keep?
Store in a single layer in an airtight container at room temp for 5-7 days. Don’t stack — jam can stick. Freeze baked cookies up to 3 months.
Why did my jam burn?
Overfilled wells or oven too hot. Use only 1/2 tsp jam, and check oven temp with a thermometer. 350°F is the sweet spot.
