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Create a holiday classic with this Jelly Thumbprint Cookies Recipe. Made with simple baking ingredients for easy preparation — just don’t forget the glaze topping!
The most delicious jelly cookes with jam
It’s that time of year when thumbprint cookies are making their rounds! You’ll see them on the holiday displays and included in the annual cookie exchanges with DIY recipes all over Pinterest. They’re a staple during the holidays and they come in so many differnet flavors! But have you ever tried to make them from scratch?
Today, you’re going to learn!
This jelly thumbprint cookies recipe is made with delicious strawberry jelly and topped with a simple but effective 3-ingredient glaze. We’re also adding some almond extract for extra flavor!
Ingredients in this jelly thumbprint cookies recipe
Jelly thumbprint cookies are made with classic cookie ingredients like flour, salt, butter, and sugar. Then, we take things a step further with double flavor extract, and of course, the jelly!
Cookie Dough
- Flour: The cookie dough begins with a base of 2 1/4 cups of all-purpose flour.
- Salt: Add some flavor with 1/4 tsp of salt. You’d be amazed at the difference it makes!
- Butter: Next, use 1 cup of softened butter. This is going to make the cookies nice and moist.
- White sugar: For the sugar, start with 1/2 cup of white sugar.
- Brown sugar: Follow the white sugar with 1/4 cup of brown sugar.
- Egg: 1 egg will help the ingredients bind together properly.
- Vanilla: Add some more flavor with 1 tsp of vanilla extract.
- Almond extract: Do the same with 1/2 tsp of almond extract!
- Strawberry jelly: Next up is the jelly! You’ll need 1/4 cup of strawberry jelly (or whatever other flavor you’d like to use).
- Sugar: Last but not least, set aside a small bowl of white sugar to roll the dough in before baking.
Glaze
- Powdered sugar: The base of the glaze is made with 1/2 cup of powdered sugar.
- Almond extract: 1/2 tsp of almond extract gives the glaze a delicious flavor.
- Water: You will need about 2-3 tsp of water to help the glaze reach the correct consistency.
Tools that you’ll need to make jelly thumbprint cookies
You’ll need a handful of kitchen tools to make this recipe, but nothing out of the ordinary. Here’s a full breakdown:
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Stirring utensil
- Large mixing bowl
- Hand mixer
For measuring out ingredients, you will need the following measuring cup sizes: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/2 cup, and 1 cup.
How to make this jelly thumbprint cookies recipe
To begin, preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a medium-sized mixing bowl, mix together the flour and salt. Set aside.
Then, use a large mixing bowl and a hand mixer to mix the butter, white sugar, brown sugar, egg, vanilla, and almond extract. Combine until the batter becomes creamy.
Slowly add the flour mixture to the wet mixture until everything is well combined. Let the dough chill for 1 hour.
Once chilled, roll 2 tbsp of dough into a ball. Then, roll it in sugar and place it on the parchment-lined baking sheet. Press down with your thumb to create a dent in the center. Repeat until you’ve used all of the dough.
Add 1/2 tsp of jelly to each thumbprint center.
Bake for 12-14 minutes.
While the cookies bake, create the glaze by mixing together all of the ingredients.
Let the cookies cool for 30 minutes, and then drizzle the glaze on top.
Storing leftovers
Thumbprint cookies hold up quite well when stored properly. Simply add them to an airtight container and keep at room temperature for up to about 3-4 days!
Recipe Tips
I don’t have a hand mixer. Will that mess up my recipe?
No, that’s okay! I recommend using a hand mixer at Step 3 because we want the batter to become very creamy. But if you don’t have one, you can mix by hand! You might just need to mix the ingredients a bit more than usual.
Can I use blueberry jelly?
Absolutely! I used strawberry, but any jelly flavor will work. In fact, blueberry would be delicious!
Do I have to let the dough chill?
I definitely recommend it! Chilling the dough not only helps with the texture of the final cookies, but it also helps with rolling and shaping the dough. If you’re short on time, 30 minutes will do. But, at least 1 hour is best!
If you liked this recipe, you’ll want to try these!
Wondering what cookie recipe to prepare next? Here are some ideas that should help! The brown butter oatmeal cookies are a personal favorite.
- Healthy Gluten-Free Linzer Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Double Chocolate Mint Paleo Cookies
- Healthy White Chocolate Peppermint Cookies
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
Jelly Thumbprint Cookies Recipe
Create a holiday classic with this Jelly Thumbprint Cookies Recipe. Made with simple baking ingredients for easy preparation — just don’t forget the glaze topping!
Ingredients
- 2 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 cup butter, softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1/4 cup strawberry jelly (or other flavor)
- sugar to roll dough in
Glaze:
- 1/2 cup powdered sugar
- 1/2 tsp almond extract
- 2–3 tsp water
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a medium bowl, mix together flour and salt. Set aside.
- In a large bowl, use a hand mixer to blend together butter, both sugars, egg, vanilla, and almond extract until creamy.
- Slowly add flour mixture to wet mixture until all combined. Let dough chill 1 hour.
- Using about 2 tbsp of dough, roll into balls and roll in sugar. Place on parchment lined baking sheet and press down with thumb to create a dent in the center.
- Add 1/2 tsp jelly to each center, and repeat with the remainder of the cookies.
- Bake for 12-14 minutes. Let cool 30 minutes before putting on glaze.
- Make glaze by mixing together all ingredients. Drizzle over cooled cookies.
- Store at room temperature.
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Danielle says
My son and I made these today for cookie week! We used our homemade blueberry spiced jam. Another amazing recipe by Erin!
★★★★★
Erin says
Hi Danielle, so happy you both loved them! Thanks for being part of cookie week!!