Blueberry Jam Thumbprint Cookies Recipe
These soft, chewy cookies with a sweet blueberry jam center are a perfect treat for any time of day. We love making them because they’re easy and always a hit.
Kitchen Note
Don’t overbake these cookies – they should be lightly golden on the edges and still soft in the center. If you’re using a different type of jam, adjust the baking time accordingly. We like to chill the dough for 30 minutes to help the cookies retain their shape.
Why these Blueberry Jam Thumbprint Cookies work
- Soft, chewy texture with a sweet jam center
- Perfect balance of sweet and tangy flavors
- Ready in just 30 minutes
- Great for a quick dessert or snack
- Best for a sweet treat any time of day
What you’ll need
We’re using a combination of all-purpose flour, granulated sugar, and blueberry jam to create these delicious cookies. The jam is the star of the show, so choose a high-quality one!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1/2 cup blueberry jam
Tips for getting this right
- Chill the dough for at least 30 minutes to help the cookies retain their shape
- Don’t overbake – the cookies should be lightly golden on the edges and still soft in the center
- Use a high-quality jam for the best flavor
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack
- Store cookies in an airtight container for up to 5 days
Swaps and substitutions
For a gluten-free version, try substituting the all-purpose flour with almond flour. If you prefer a different type of jam, feel free to experiment with different flavors. We also like to use a combination of white and brown sugar for a slightly deeper flavor. For a vegan version, try substituting the egg with a flax egg.
Storing and reheating
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place cookies in a single layer on a baking sheet and transfer to a freezer-safe bag or container for up to 2 months. To reheat, simply microwave for 10-15 seconds or bake in a preheated oven at 350°F for 5 minutes.
Common questions
Yes, feel free to experiment with different flavors of jam. Keep in mind that the baking time may vary depending on the type of jam you use.
Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.
Blueberry Jam Thumbprint Cookies
🧂 Ingredients
👩🍳 Instructions
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1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
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3In a large bowl, use an electric mixer to cream the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
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4Gently mix in the flour mixture until just combined, being careful not to overmix.
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5Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
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6Bake for 12-14 minutes, or until the edges are lightly golden.
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7Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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8Meanwhile, prepare the blueberry glaze by whisking together the powdered sugar and blueberry jam in a small bowl.
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9Once the cookies are completely cool, use a small spoon to make a thumbprint in the center of each cookie. Spoon a small amount of blueberry glaze into each thumbprint.
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10Serve the cookies immediately, or store them in an airtight container at room temperature for up to 3 days.
We hope you enjoy these delicious Blueberry Jam Thumbprint Cookies! Let us know in the comments how they turn out.