Jam Thumbprint Cookies Recipe
Jam Thumbprint Cookies Recipe photo by Taste of Home

Jam Thumbprint Cookies Recipe

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When I was four, Mom and I would don our aprons and I would pretend we were bakers named Marge and Betty. Though we dropped that routine, we still make Christmas cookies together every year. —Rebecca Little, Park Ridge, Illinois
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min./batch
MAKES:64 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min./batch
MAKES: 64 servings


  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup flaked coconut
  • 1 large egg
  • 1 tablespoon water
  • 1/3 cup apricot or red raspberry preserves
  • Confectioners' sugar, optional

Nutritional Facts

1 cookie equals 82 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 43 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough.
  2. Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment paper-lined baking sheets, coconut side up.
  3. Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
  4. Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner's sugar. Yield: about 5 dozen.
Originally published as Jam Thumbprint Cookies in Taste of Home February/March 2013

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Reviewed Nov. 10, 2015

"I like this recipe very much. The jam is put on the cookie before it is baked and I prefer doing it this way. I always use homemade red raspberry jam because my daughter-in-law in a real fan of red raspberries and this is one of her favorite cookies. It makes a pretty cookie on a cookie tray at Christmas."

Reviewed Dec. 7, 2014

"I had the same problem. It was all crumbs. Could not roll them I to balls. Disappointing and a waste of ingredients."

Reviewed Aug. 18, 2014

"My mom, little sister and I make these often. They're also great because I have an egg allergy and we just omit the egg wash for my few! My grandpa raves about these cookies when we make them for him and my grandma loves that her house smells like a bakery for the rest of the day."

Reviewed Dec. 17, 2013

"they were good. I didn't put them in the fridge since the dough was already workable. by the end it was too crumbly though and difficult to work with. I also only baked them for 10 minutes. they are too small for longer temperature."

Reviewed Nov. 27, 2013

"I could not make these cookies. The batter just crumbled and was worse after the 30 min. in the fridge. What did I do wrong? It appears that it needs more liquid. There was not a chance to roll it into a ball, it just crumbled into a million little crumbs. Help! Thanks, Joanne"

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