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Jam Thumbprints

Jam Thumbprints
Makes:
24 cookies
Prep Time:
5
minutes
Total Time:
34
minutes
Low CalorieLow FatVegetarian
based on
19 reviews
Jam Thumbprints are truly easy when you start with our refrigerated tub dough, place a slight thumbprint in the middle of the cookie then fill with your favorite flavor of jam, creating the perfect shortcut-recipe for this beloved holiday cookie.

In this recipe:


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Ingredients:

  • 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, slightly softened
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup to 1/3 cup raspberry, strawberry or apricot jam

Directions:

PREHEAT oven to 325° F.

COMBINE cookie dough and flour in medium mixing bowl. Roll dough into 24, 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets.

BAKE for 14 to 15 minutes or until light golden brown. Immediately make a depression in each cookie with the back of a 1/2 teaspoon measure. Fill each depression with 1/2 teaspoon of jam. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Store in single layer tightly covered.

TIPS:
• Dough can be made in advance, shaped into cookies and refrigerated until ready for baking.
• Recipe can easily be doubled or tripled for a larger batch.


Reviews:

Review This Recipe
  •  Star(s)

    So good!

    Amanda Hoffman from ,

    I love these cookies!!

  •  Star(s)

    Very Good

    Barbara Heien from ,

    We love these but I also use the refrigerated sugar cookies. I bake them in miniature muffin pans and top them with candy kisses or milk chocolate chips.

  •  Star(s)

    jam thumbprints

    Karen Ankar from Fort Oglethorpe, GA

    Jam thumbprints is a one of a kind!

  •  Star(s)

    Cookies

    MARGE MOORE from REDFORD, MI

    These are great, for variety I love to add 1/2 cup ground almonds to dough before forming them.

  •  Star(s)

    Excellent 4 parties

    Antonieta Medrano from ,

    I made this cookies for a party at work and they were very popular. People even asked me for the recipe and I directed them to this site. They were easier to make than my last thumbprint disaster.

  •  Star(s)

    My Favorite

    Valarie Robson from Houston, TX

    Thumbprint cookies have been my favorite since I was a kid. They are fun and easy to make.

  •  Star(s)

    easy and quick

    LeeAnn Galullo from Thomaston, CT

    I needed a quick dessert to bring with me to a party, I received alot of compliments.

  •  Star(s)

    Delicious

    ELIZABETH TORRES from ESCONDIDO, CA

    I had a great time making these with my niece and nephew. They are very easy to make and taste great!

  •  Star(s)

    Of the 12, these are my favorite

    Pamela Holcomb from Frederick, MD

    These cookies are really very good. They are easy to make and I had all the ingredients I needed to make them. I wouldn't change a thing about this recipe. Be sure to have all cracks in the dough sealed up when you put the thumbprint hole. I had jam run out of a couple of cookies when they baked and the cookies expanded and the jam temporarily liquified.

  •  Star(s)

    So Yummy!!!!

    Chrystyna Barnett from Spartaburg, SC

    Just by looking at the pic. of the sweet tart makes me and my family drool! This recipe is a famity tradition to our family now!!

  •  Star(s)

    How Easy

    amy Bovee from Woodbridge, VA

    These cookies are delicious and the refrigerated cookie dough makes them super easy. My daughter loves to help with these.

  •  Star(s)

    chocolate morsele on the TOP

    Sadie Gambino from Bronx, NY

    IN the cookie dough I add Almond flavor and Almonds chop .On the top chocolate morsele. LOVE IT

  •  Star(s)

    OOPs

    Mary Ramsey from Estes Park, CO

    I don't know what i did wrong? But they looked great until i baked them, then they spread out went flat and the jam soaked through... but rest assure, they did not go to waste...I ate them..hahah

  •  Star(s)

    Autumn favorite

    Mary Grubb from Chesapeake, VA

    My family loves these cookies, but my husband really likes it when I use apple butter instead of jam. If you like apple butter then this makes for a really great Autumn Favorite for the holidays!!!

  •  Star(s)

    Yummy

    Penny Warrington from North Creek, NY

    I love these cookies! we bake these cookies every year at christmas. Instead of the vanilla we add almond extract which makes them so scrumtious. I also add powdered sugar to the top to make them look like snow. Everyone looks forward to these cookies in their goodie basket each year.

  •  Star(s)

    Fun to make

    Dawn-Marie Meininger from LAS VEGAS, NV

    This was fun to make and eat. I let my grandsons make thumbprints.We had fun.

  •  Star(s)

    Jam Thumbprint cookies

    Julie Lowry from Oswego, IL

    I liked this recipe. It was quick and easy and my daughter liked helping me make them. We can't wait to make them again soon.

  •  Star(s)

    great for cookie platter

    Ann-Marie Malloch from ma

    So easy.. great accent. I do sprinkle with a little sugar cinnamon mix but either way everyone loves them..

  •  Star(s)

    jam thumbprints

    MARILYN WHITSON from Callahan, FL

    this is one of my favorite cookie recipes to make it is so easy and good.every loves it no matter what time of the year i make them

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 100
  • Calories from Fat: 35
  • Total Fat: 3.5g (5% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 65mg (3% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Jam Thumbprints

Ingredients

  • 1 package (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough, slightly softened
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup to 1/3 cup raspberry, strawberry or apricot jam

 

Directions

PREHEAT oven to 325° F.

COMBINE cookie dough and flour in medium mixing bowl. Roll dough into 24, 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets.

BAKE for 14 to 15 minutes or until light golden brown. Immediately make a depression in each cookie with the back of a 1/2 teaspoon measure. Fill each depression with 1/2 teaspoon of jam. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely. Store in single layer tightly covered.

TIPS:
• Dough can be made in advance, shaped into cookies and refrigerated until ready for baking.
• Recipe can easily be doubled or tripled for a larger batch.

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