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Blackberry Jam Thumbprint Cookies pinterest

Blackberry Jam Thumbprint Cookies

These delightful buttery shortbread cookies with vibrant blackberry jam filling are the perfect balance of sweet-tart flavor and melt-in-your-mouth texture. Dating back to 17th century Sweden, these thumbprint cookies combine nostalgic charm with elegant visual appeal, making them perfect for everything from afternoon tea to holiday gift boxes.
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Course: Dessert
Cuisine: Swedish
Keyword: Thumbprint Cookies, Blackberry Jam, Holiday Cookies, Shortbread
Prep Time: 20 minutes
Cook Time: 14 minutes
Chilling Time: 1 hour
Total Time: 2 hours
Servings: 24 cookies
Calories: 135kcal

Equipment

  • Electric Mixer
  • Baking sheets
  • Parchment Paper
  • Wire Cooling Rack

Ingredients

Cookie Dough

  • 2 cups all-purpose flour or 1:1 gluten-free flour blend if needed
  • 1/2 tsp salt
  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 2/3 cup granulated sugar can substitute with coconut sugar for deeper flavor
  • 2 large egg yolks room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract optional but adds delightful complexity

Filling and Coating

  • 3/4 cup blackberry jam or preserves high-quality, seedless preferred
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 cup walnuts or almonds finely chopped, for coating (optional)
  • 1 large egg white lightly beaten (for adhering nuts if using)
  • 2 tbsp powdered sugar for dusting (optional)

Instructions

  • Whisk together flour and salt in a medium bowl. In a separate large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  • Add egg yolks one at a time, beating well after each addition. Mix in vanilla and almond extracts until just combined.
  • Gradually add the flour mixture on low speed until a soft dough forms. Be careful not to overmix – stop as soon as the flour disappears.
  • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix blackberry jam with lemon juice in a small bowl to loosen the consistency.
  • Remove dough from refrigerator and let it soften slightly, about 5-10 minutes. Roll dough into 1-inch balls. If using nuts, lightly brush each ball with beaten egg white and roll in chopped nuts.
  • Place balls 2 inches apart on prepared baking sheets. Press your thumb or the back of a rounded 1/2 teaspoon measuring spoon into the center of each cookie to create a deep indentation.
  • Fill each indentation with about 1/2 teaspoon of the prepared blackberry jam mixture. Avoid overfilling to prevent jam from bubbling over during baking.
  • Bake cookies for 12-14 minutes or until edges are lightly golden. Rotate the pan halfway through baking time for even baking.
  • Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  • Once cookies are completely cool, dust lightly with powdered sugar if desired.

Notes

For make-ahead convenience, the dough can be refrigerated for up to 3 days or frozen for 1 month. The cookies maintain their best texture when stored in an airtight container at room temperature for up to 5 days, with parchment paper between layers to prevent sticking. For longer storage, freeze unfilled baked cookies for up to 3 months.
To prevent jam from becoming too hard after baking, the lemon juice in the recipe helps prevent crystallization. If your jam typically hardens when baked, try mixing it with 1/2 teaspoon of corn syrup before filling the cookies.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 50mg | Fiber: 0.5g | Sugar: 10g
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