Italian Thumbprint Cookies with Jam

5 from 2 votes

Italian Thumbprint Cookies with Jam

Jam-filled Italian thumbprint cookies—they’re buttery, delicious, and so easy to make! Whether you love strawberry, raspberry, or even chocolate-filled centers, these cookies are perfect for Christmas or any time you’re craving a classic treat.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Italian

Keyword: Christmas cookies, Cookies, Italian cookies

Servings: cookies

Calories: 118kcal

Author: Lora

Equipment

Ingredients

1 ¼ cups all-purpose flour
1 cup almond flour
¼ teaspoon salt
½ teaspoon baking powder
¾ cups unsalted butter softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup raspberry jam or your favorite jam
powdered sugar optional for dusting

Instructions

Combine flours: In a small bowl, whisk together all-purpose flour, almond flour, baking powder, and salt, then set aside.
Combine butter and sugar: In the bowl of a food processor, combine softened butter and granulated sugar, processing until smooth and creamy (about 30 seconds). Add the egg and vanilla extract, pulsing until just mixed.
Add flour mixture: Gradually add the flour mixture in three batches, processing until combined. The dough will be soft and slightly sticky.
Chill dough: Scrape the dough into a bowl, cover, and refrigerate for at least 30 minutes or up to an hour to firm up. You could also chill dough overnight.
Heat oven: Preheat your oven to 350°F and line two baking sheets with parchment paper.
Roll cookie balls: Using a 1-tablespoon cookie scoop, portion the dough and roll it into balls between your hands. Place cookie balls on prepared baking sheets about 2 inches apart. The more you make these cookies, the more you'll be able to eye it for the size and you won't need to measure them.
Make indentation: Once one baking sheet is filled, use your clean thumb and gently press an indentation into the center of each ball. Or use using a 1-teaspoon measure. If the dough cracks, simply roll it back into a ball and try again.
Fill with jam: Fill each indentation with the jam.
Finish rest of dough: Repeat with the remaining dough for the second baking sheet.
Bake: Bake the cookies for 15-20 minutes, or until lightly golden brown around the edges. The cookies will be soft, and firm up as they cool down. Start checking for doneness at around 12-13 minutes, every oven is different. Let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If you like, using a sieve, dust cookies with confectioners’ sugar. Enjoy!

Notes

Stand-mixer: See post on directions to make with a stand mixer or a hand mixer.
By hand: No food processor or mixer, no problem! You'll need a wooden spoon and a bowl to mix the dough together.
Flour: Be sure to not use too much flour, or you'll get dry, dense cookies. Fluff out the flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Cookie size: Try to keep them even 1-inch round. They have to all be the same size so that they'll bake up evenly. The more you make these cookies, the more you'll get used to how the size should be. Use a tablespoon to measure them out.
Indent: The best tool to use is your own clean thumb. You're gently pressing down to make a thumbprint. You could also use the back of a tablespoon. If it cracks, gently press cracks together. If it's too many cracks, roll the cookie ball and try to press it again.
Filling: If you're having a hard time filling them, you could put the jam in a piping bag and pipe it in.
Jam: Use whatever is your favorite jam. I used raspberry. I stir it together in the bowl before spooning in. Since it's very thick, it helps to make it easier to fill the cookies. Use a teaspoon or even an espresso spoon. Don't rush filling it in, or you'll get it all over the cookies. Take your time, and keep it in the indentation.
Baking time: Every oven is different. They should be done by 15-20 minutes. They will still be soft, with lightly golden edges. Check on them around 13-14 minutes. If they're already lightly golden on edges, they are ready. Keep in mind they do firm up more when they're cooling down.

Nutrition