Jam Thumbprint Cookies
Event: Foodies_Redoing Old Posts
Recipe: Jam Thumbprint Cookies – Egg Free
Jam Thumbprint Cookies are made from the basic shortbread recipe, indented and filled with a jam of your choice. These cookies are so easy to make, egg free, attractive and super delicious. Watch the video for the vegan version. The ingredients remain the same except that I have replaced the butter with vegan Becel or Flora.
A Sweet Treat
When I was staying in Bangalore with my daughter, we were hooked onto the JimJam cookies for a while. Though sickly sweet, it was like a treat for us. Just as well they made small packages otherwise can’t imagine how many we would have gobbled. A little bit of jam appeared on top of the sandwiched cookies. Each packet had about 6 tiny cookies.
While JimJam cookies are two cookies sandwiched together with a jam centre, these jam thumbprint cookies are so much easier to make. Just roll out the dough, make and indent with your thumb or rolling pin end, fill and bake…and in a jiffy crunchy jammy cookies are ready.
First Few Trials
So, after buying those tiny packets several times, thought I can bake the jam cookies without all that sugar. My search on the internet took me to several different recipes. The first recipe I tried, the cookies turned out too soft. On baking them more, the jam became unchewable!
Second time round, when I baked Pistachio Cranberry Cookies, used the ends up by rolling them into balls. Instead of baking them plain, I added a bit of jam and the samples worked like a charm.
So no complicated recipes to follow, just used the basic shortbread recipe the third time round….and for many more to come.
Shortbread Cookie Rule
Basic shortbread cookies follows the rule of 2:1:1 2 parts of flour, 1 part sugar and 1 part butter. Depending on the type you make, there might be a slight variation in the amount of sugar. As these are jam filled and tend to taste too sweet for my family’s taste, we use ¾ cup sugar.
These jam thumbprint cookies became the norm to bake for Annakut prasadam that I take annually or should I say took annually to the ISKCON temple Mombasa. Since Covid and now in Canada, have made anything to take to the temple. Also these cookies make an attractive edible gift for Diwali and Christmas. And my aunt would always request me to bake a big batch of these cookies for her satsang group, especially around Diwali time as they look so cute and dainty.
What Type Of Sugar To Use?
Usually for shortbread we use powdered sugar, but here I use fine granulated sugar. In Kenya, Canada, UK, sugar granules are pretty small. When I bake them in India I use home made powdered sugar which I grind coarsely.
Can I Bake Vegan Ones?
Yes by all means you can. Replace the butter with a vegan friendly fat. In fact as I update this post, would like to mention that just yesterday I baked a huge vegan batch for an upcoming family wedding. I used Becel Vegan brand Margarine as it has no trans fat and is a perfect 1:1 replacement for butter. Look for a vegan option in your area. In Kenya I have used Flora or Blue Band.
Why Is The Dough Soft At First?
When you add the flour, the dough will be very soft and you wouldn’t be able to roll into small balls. But don’t worry, by chilling the dough for 15-30 minutes, the dough becomes more pliable. So please be patient and don’t keep on adding more flour. Your cookies will turn out hard.
Why Do I Add Baking Soda?
Usually, shortbread cookies do not require any baking agent. I add a bit so they turn out more crunchy and soft at the same time. But you can omit it if you want to.
- Don’t knead the dough too much. It will become gluteny and the cookies will not be light and crunchy.
- Use your thumb, end of a small (Indian) rolling pin or a wooden spoon to make the indent. A slightly bigger indent means more jam.
- When you make the indent and the dough cracks, then wet your hands with water or milk and roll the dough again.
- Some cookies will have a crack after baking.
- You can roll the balls in sugar before baking.
Some More Cookie Recipes You May Like:
The Group – Foodies_Redoing Old Posts
This group started by Renu who blogs at Cook With Renu, helps us to redo old posts, be it with photos, writing or even updated versions of the recipe.
As I mentioned above, I baked jam thumbprint cookies and thought this post needs a fresh write up, photos and a video too.
First published on 06/12/2012 updated on 10/06/2022
Ingredients Required For Egg Free Jam Thumbprint Cookies
- Plain Flour – all purpose flour. Can replace it with wheat flour (atta). The colour of the cookies will be slightly brownish.
- Butter – salted butter, soft but not melted. For vegan version replace it with vegan friendly butter or margarine. I have used Becel Vegan and Flora, both work well.
- Sugar – you need fine granulated sugar.
- Vanilla Extract – can also add lemon or orange zest along with the vanilla extract.
- Baking Soda – Soda Bicarbonate. Optional. I add some for lighter and crunchier cookies.
- Jam – any jam of your choice.
Watch How To Make The Vegan Version Of Jam Thumbprint Cookies
EGG FREE JAM THUMBPRINT COOKIES
For The Cookies:
- 2 cups plain flour/all purpose flour
- 1 cup 200g butter
- 3/4 cup sugar
- ½ tsp vanilla extract
- 1/4 tsp baking soda
For The Filling:
- 2-3 tbsp jam
- Sift flour and baking soda together.
- Cream butter and sugar till it becomes soft, light and fluffy.
- Add the extract and mix well.
- Add flour and make a soft dough. At this point you may need to use your hand.
- Allow the dough to chill in the fridge for 15-30 minutes
- Mix jam very well till it becomes like a thick smooth paste.
- Preheat the oven at 180°C.
- Grease baking trays with butter or line it with parchment paper.
- Take about half tbsp of the dough and roll it into a small ball. Continue till all the dough is over.
- Using the back of a wooden spoon handle or rolling pin, make indents in the rolled balls.
- Or use your thumb/finger.
- Using a tiny spoon, drop a blob of jam in the indent.
- Alternately use a piping bag.
- Bake the cookies for 12 to 15 minutes.
- Remove the tray from the oven. Leave the cookies on the tray for 5 minutes.
- Remove from the tray and let the cookies cool on a wire rack.
- Store in an airtight container.
- Use any jam of your preference.
- To make medium size cookies take a tsp full of dough.
- Be careful not to eat the cookie as soon as it comes out of the oven as the jam will be very hot.
- Dip the handle or pen in some flour so that the rolled ball does not stick to it, if necessary.
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