There’s a reason thumbprint cookies have stood the test of time. Their charm lies in their simplicity—tender butter cookies with a sweet dollop of jam in the center. But this isn’t your average recipe. We’ve reworked the classic to make it richer, softer, and even more irresistible. The result? A melt-in-your-mouth butter cookie with a perfectly balanced, fruity burst in every bite.
These cookies are everything a homemade treat should be: nostalgic, satisfying, and just the right amount of indulgent. The buttery base is soft but structured, giving way to a crisp edge and a smooth, delicate crumb. With the center filled with a glossy spoonful of fruit preserves, you get flavor, texture, and visual appeal all in one bite-sized cookie.
In this upgraded version, we double the batch and enhance the dough with an extra touch of vanilla and a bit more sugar for flavor depth. The cookies bake up with a gentle golden hue and the fruit filling slightly bubbling and caramelized at the edges—pure cookie bliss.
Whether you use strawberry, raspberry, apricot, or even fig preserves, each one brings its own personality to the cookie. This recipe is designed to be flexible, so you can mix and match or use multiple jam flavors in one batch for a colorful cookie tray.
Perfect for holiday spreads, gifting, or weekend baking projects, these jam drop cookies are easy to make yet impressive enough for any occasion. You don’t need a mixer, piping bags, or any complicated techniques. Just simple steps and high-reward results.
Unlike cookies that go stale quickly, these hold up beautifully. In fact, they often taste even better the next day as the flavors meld and the jam settles deeper into the buttery base.
One key to great thumbprint cookies is texture. These are tender without being crumbly, and soft without being underbaked. That balance is achieved by using a generous amount of butter, gently mixing the dough, and slightly underbaking them for the perfect finish.
Kids love helping with this recipe. From rolling the dough balls to pressing the centers and spooning in the jam, it’s hands-on and fun. Plus, the end result looks bakery-worthy without any fancy equipment.
Because the jam is the star of the show, choose one with good texture and real fruit content. Avoid overly thin or runny jams—they may melt too much in the oven. A thicker preserve works best to hold its shape and shine.
Want to take it even further? Add a pinch of salt to balance the sweetness, or finish the baked cookies with a dusting of powdered sugar for a classic finish.
The dough is also freezer-friendly. You can shape the balls and freeze them before baking. Just thaw slightly, make the indentations, and fill with jam before baking fresh.
Not just for holidays, these cookies also make a lovely everyday treat with tea or coffee. They’re portable, not too messy, and beautifully bite-sized.
Serve them on a platter, stack them in jars, or wrap them up as gifts—these cookies deliver that perfect homemade touch.
So, if you’re looking for a cookie that combines ease, beauty, and big flavor, this recipe checks all the boxes. Buttery, jammy, golden—what more could you ask for?
Servings: Makes about 60 cookies
Time:
Prep Time: 25 minutes
Cook Time: 10 minutes per batch
Total Time: 50–60 minutes
Ingredients:
- 1 1/2 cups unsalted butter, softened
- 1 cup white sugar
- 4 egg yolks
- 1 tablespoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup fruit preserves (strawberry, raspberry, apricot, or mixed)
Instructions:
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in egg yolks and vanilla extract until smooth.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets.
- Use your thumb or the back of a rounded teaspoon to gently press a well into the center of each dough ball.
- Fill each indentation with about 1/2 teaspoon of fruit preserves.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and bottoms are set.
- Let cool on the sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Tips for Success:
- Don’t overmix the dough—stop as soon as it comes together.
- Use thick, quality fruit preserves for best results.
- Make the thumbprint gently to avoid cracking the dough.
- For variety, use different jams in the same batch.
- Store in an airtight container for up to 5 days or freeze for later.
Why You’ll Love This Recipe:
- Melt-in-your-mouth buttery texture
- Bright fruit flavor in every bite
- Kid-friendly and freezer-friendly
- Elegant yet simple to make
- A crowd-pleaser on any cookie platter
These buttery jam drop cookies combine rich, tender dough with a jewel-like center of fruit preserves. They’re simple to make, endlessly customizable, and look beautiful on any dessert table. Whether you bake them for the holidays or just because, they’re guaranteed to delight.
Jam Drop Butter Cookies
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup white sugar
- 4 egg yolks
- 1 tablespoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 cup fruit preserves strawberry, raspberry, apricot, or mixed
Instructions
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in egg yolks and vanilla extract until smooth.
- In a separate bowl, whisk together flour and salt.
- Gradually add the dry ingredients into the wet mixture, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place 2 inches apart on the prepared cookie sheets.
- Use your thumb or the back of a rounded teaspoon to gently press a well into the center of each dough ball.
- Fill each indentation with about 1/2 teaspoon of fruit preserves.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and bottoms are set.
- Let cool on the sheet for 2–3 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overmix the dough—stop as soon as it comes together.
- Use thick, quality fruit preserves for best results.
- Make the thumbprint gently to avoid cracking the dough.
- For variety, use different jams in the same batch.
- Store in an airtight container for up to 5 days or freeze for later.
