All of us have some biscuits or cookies that remind us of our childhood, right? For me, it’s these jam thumbprint cookies! There was this one store near our house, Batra General stores (I still remember the name :)) which sold these in packets. Sadly, not fresh from the oven, but back then who cared? These butter cookies with jam in the middle – all good things rolled into one!
I hadn’t had them for years but they were always on my mind as cookies associated with happy memories. A few years back, after I’d been baking regularly for a while, I figured it’s about time I give these a go. One should recreate childhood favourites!
It took me a couple of attempts to get the shape a little uniform, figure out how best to get the thumbprint shape and the right baking duration. Extremely tasty experiments, if I might say so 😃
The buttery, not too sweet dough needs to chill for a while in order to hold it’s shape and not spread a lot.
There are a few ways of getting the thumbprint effect. One, of course, is to use your thumb. It is easy but not always uniform. The other is to use the back of a measuring spoon (1/2 tsp) or the bottom of a rounded spoon handle. These help to make more uniform wells in the dough. The well needs to be deep enough to allow maximum jam to sit in but not too deep so that there is still dough at the bottom and it doesn’t seep out.
A lot of recipes call for spooning jam in directly. However, given the fact that I keep jam in the fridge, it is kind of hard to spoon. Whisk the jam in a little bowl till it becomes smooth but is still viscous, makes it much easier. It also looks divine!
Pour in the jam till the wells are almost full and then bake. Easy!
The cookies are ready when they start browning on the sides and top. Don’t let them get too dark else they will be dry and hard and the jam will be sticky and toffee-y. No fun!
Don’t worry if some of the jam overflows, it’s fine. Just gives you more on the edges 🙂 As you can see, I’m not the best at uniform shaping. But they taste good and look decent, it’s a win!
Make sure you let the cookies cool fully. From experience I can tell you, boiling hot jam is not something you want to touch!
The cooled cookies are deliciously buttery, with an oozy jam centre. Amaaaze! Took me straight back to my childhood and memories of eating these as snacks or as dessert. Freshly baked cookies are the bomb! Add a healthy dose of nostalgia and you have the perfect cookie, in my opinion ❤️
Trust me, you want to try these!
Jam Thumbprint Cookies
100g soft butter
1/2 cup (100g) granulated sugar
1 tsp vanilla extract
1.75 cups (210g) all purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/3 cup jam (I used mixed fruit) – whisked for 30-45s
- Cream together butter and sugar for 2-3 minutes till well combined, light and fluffy
- Add the egg and vanilla extract and mix well
- Sift the flour, salt and baking powder in a small bowl
- Fold the flour into the wet batter till just combined. Cover the bowl with cling wrap and chill for 30 minutes
- Once the dough is chilled, make 18-20 balls, each 1.5-2 inches in diameter
- Pre heat the oven to 175C and line a baking tray. Place the rolled dough on the tray, 2 inches apart (you might need two trays)
- Using a teaspoon bottom or 1/2 tsp measuring spoon, make wells at the center of each ball. The well should be around 1/2 inch deep
- Spoon in the whisked jam until each well is almost full (about 1/2 tsp jam per cookie)
- Bake for 15-20 minutes till the sides and top become golden. Remove and let them cool fully. Dig in!