New This Month

Aunt Maggie's Jam Thumbprint Cookies


Butter is the key to these fast, five-ingredient cookies from Leslie Ball of North Bethesda, Maryland.

  • Prep:
  • Total Time:
  • Yield: Makes 54

Source: Everyday Food, July/August 2007


  • 24 tablespoons (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 3 1/4 cups all-purpose flour (spooned and leveled)
  • 3/4 cup jam (any type)


  1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Add egg, and beat until completely combined. With mixer on low, add flour, and mix just until incorporated.

  2. Shape dough into 1-inch balls (about 2 tablespoons each). Place on baking sheets, at least 3 inches apart.

  3. Moisten thumb with water, and gently press the center of each ball, making an indentation about 1/2 inch wide and inch deep. In microwave or on stove, heat jam until liquefied; spoon about 1/2 teaspoon into each indentation. Bake until cookies are golden brown around edges, 18 to 20 minutes. Transfer to a wire rack, and let cool completely. If storing, place in an airtight container at room temperature, up to 2 days.

Cook's Notes

If the dough is too soft to shape into balls, refrigerate it for a few minutes, until firm enough to handle; the cookies will spread as they bake, so leave plenty of room between them.

Reviews Add a comment

  • ninapdoula
    21 DEC, 2015
    Delicious and made a ton! I added 1 tsp vanilla and used salted butter. I can see how keeping to the recipe would make a more subtle, elegant cookie, and feature the jam more, but for my family, this worked best. Saving this recipe!
  • ninapdoula
    21 DEC, 2015
    Delicious! I added a tsp of vanilla to the dough and used salted butter and it was perfect!
  • MS11452090
    14 DEC, 2015
    Made these according to directions, impossible to make 1 inch balls with 2 Tlb of dough. And I think your count of 54 cookies is unrealistic
  • valgonzalez8403
    13 DEC, 2015
    I followed the recipe exactly as called for but they were definitely lacking in flavor! They turned out bland & they didn't spread not even a bit. In the trash they went immediately!
  • laracat0801
    9 FEB, 2014
    I didn't have unsalted butter so I used salted butter instead so I also didn't have to add 1/4 teaspoon salt. It tastes so great I love them!!
  • Cookincat74321
    2 DEC, 2013
    I love this recipe, I usually make it around Xmas a lot. I'll use three different colors of jam (like apricot, raspberry, and blueberry) and they look so pretty no one believes I didn't buy them at the the store. And the cookies are so, so delicious AND easy. I do add 1/4 tsp. salt like many other people have, but other than that the recipe is perfect, I've never had any issues with it being finicky.
  • sdgolden
    13 AUG, 2013
    These are simple and buttery cookies. The recipe comes together easily. I used my homemade peach preserves for the filling. Wonderful!!!!!! This recipe is a keeper for me!!!
  • Bethany Primrose
    15 FEB, 2013
    I also added 1/4 tsp of salt the second time I made these, and liked them MUCH better. (I also didn't need near 3/4 cup of jam, probably didn't even use a full 1/2 cup.) Used strawberry, though I think I'll try some raspberry next time. It is a fast, incredibly easy recipe and everyone (adults and kids) have absolutely loved them.
  • Brigid Keely
    1 FEB, 2013
    I added a bit of salt (1/4 tsp?) but otherwise followed the recipe exactly. The cookies turned out perfectly, no issues with the jam overflowing or shrinking/evaporating. Very tasty cookies. I had some jam left over, though. In the future I will probably only heat up 1/2 c of jam. If I need more, I'll heat up more. NOTE: I found I had to reheat some of the jam. If your jam doesn't "flow" easily, reheat it.
  • Chelsea Younkin Williams
    9 DEC, 2012