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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.
5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Chilling Time: 15 mins
Total Time 40 mins
Course Party, Tea Time
Cuisine International
Servings 48 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.
Keyword egg free jam thumbprint cookies, jam thumbrpint cookie recipe