Thumb Print Cookies with Jam Filling


My husband’s work sent us a very nice gift basket from Olive and Cocoa with an assortment of goodies. Among the goodies was an apricot and hibiscus jam that I was really excited to try. Aside from spreading it on toast, Thumb Print Cookies came to mind. I was hesitant if I would have the time to make it, but I was able to make them in less than an hour, while my in-laws were visiting, AND between pumping sessions! Mommy win! Yes, they are that easy.

My recipe makes for only 12 cookies. I didn’t want to make too many since it was my first try at these cookies, I wasn’t sure how’d they turn out, but they turned out great! They’re soft with a slight bite and they are not overly sweet. Perfect along side a cup of coffee or tea. So if you want to make more feel free to double the recipe… and you might want to, especially if you’re sharing 😉😋 !


My daughter knows which one she wants.

Thumb Print Cookies

Prep Time15 mins
Cook Time10 mins
Servings: 12 cookies


  • 6 TBS of butter room temperature
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup


  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • fruit preserves
  • powdered sugar for dusting


  • Preheat oven 375
°F In a large mixing bowl, cream butter, sugar, egg.
  • Mix flour in batches until soft dough forms.
  • Roll dough into 1 inch balls.
  • Place 2 inches apart onto uncreased cookie sheet
Refrigerate for at least 30 minutes.
  • Use back of teaspoon measuring spoon to imprint center of each cookie.
  • Fill hole with 1/2 tsp of preserves
Bake for 8-10 minutes.
  • Allow too cool on baking sheet.
  • Dust with powdered sugar.

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