Jam Thumbprint Cookies

25 min.
6-8 Servings
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Take “handmade” baking to the next level with this recipe where the most important kitchen utensil you’ll need, is your thumb! Simply press your thumb into the center of these mini shortbread cookies, fill the space with your favorite flavor of jam and bake for a tray full of perfect pastries.


  • 1¾ cups Giant Eagle all-purpose flour
  • ½ tsp. Rumford® baking powder
  • ½ tsp. kosher salt
  • 1½ sticks Giant Eagle unsalted butter (softened)
  • ½ cup Giant Eagle granulated sugar
  • 1 Giant Eagle large egg
  • 1 tsp. McCormick® pure vanilla extract
  • ¼ cup Smucker’s® apricot preserves
  • ¼ cup Smucker’s strawberry preserves


  Prep Time: 10 min. • Cook Time: 25 min.

Start by preheating your oven to 350°F and line baking sheets with parchment paper.

In a large bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.

Using a small scoop or a tablespoon if you do not have one, scoop 1-inch balls onto prepared baking sheets. Press a thumbprint into center of each ball, ½ inch deep. Fill with ½ teaspoon of the strawberry or apricot jam. You can do all one flavor of jam if you like.

Place cookies in the oven and bake until edges of cookies are golden, 13-14 minutes. Cool on baking sheets before serving. This recipe should make 24 cookies.

Approximate Nutritional Information (Per cookie): Calories 120, Fat 6g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 25mg, Sodium 55mg, Total Carbohydrate 16g, Fiber 0g, Sugars 8g, Protein 1g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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