This is a thumbprint cookies recipe with mulberry jam. The recipe uses simple ingredients and is very easy to put together. You can replace the mulberry jam with any other jam you want. I just happen to have mulberry jam on hand so I used that. These cookies are a favorite in our house and I know you’ll love them too!
Remember last week, when we made an amazing mulberry jam from Pakistani Mulberries? So this week we are going to use the jam to make thumbprint cookies.
The recipe for the dough is just a simple recipe for sugar cookies. I make them all the time with my kids. They love decorating them with sprinkles and such.
But you can also use this same simple recipe to make thumbprint cookies with your favorite jam. Whatever jam you use, you want to make sure it’s thick and not too runny so it won’t spill out of the cookie when you bake your cookies.
Thumbprint Cookies Recipe With Mulberry Jam…
Ok, let’s start…
Add two cups all-purpose flour to a mixing bowl…
Add 1 teaspoon of baking powder and 1/2 cup of powdered sugar.
Cut two sticks of salted butter into a small bowl…
And melt the butter in the microwave (or you can melt the butter in a pot on the stovetop).
Add the melted butter and 2 teaspoons of vanilla extract to the bowl with the flour…
And mix it all together…
Until the dough is smooth.
Next, we chill the dough for 30 minutes in the fridge.
After 30 minutes, take the dough out of the fridg, grab a tablespoon of dough and shape it into a small ball. Line a baking sheet with parchment paper and place your ball of dough on the sheet.
Stick your thumb in the center of the dough…
And shape it into a little nest.
Keep going until the baking sheet is full of little dough nests.
Grab your jam and add a little bit (maybe half a teaspoon) in the center of each cookie.
Keep going until all of your cookies have jam in the center of them.
Bake in 350 F preheated oven for 12-15 minutes or until the cookies are golden.
Take the sheet out of the oven and let the cookies rest for a couple of minutes…
Then you can transfer them onto a cookie rack to cool all the way.
They are soft and sweet and delicious!
Again, you can use this dough recipe to make simple sugar cookies or you can use it for thumbprint cookies like those ones. You can use any jam you like just make sure it’s not too runny because it will spill out of the cookie when baking if it is.
Here is the printable…
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup powdered sugar
- 2 sticks salted butter, melted
- 2 tablespoons vanilla
- Thick jam of your choice.
- Add the flour, baking powder, and powdered sugar into a bowl and mix.
- Add the melted butter and vanilla and mix to a dough.
- Cover and chill in the fridge for 30 minutes.
- Heat your oven to 350 F.
- Line a baking sheet with parchment paper, shape one tablespoon of dough at a time into a little nest and set of the baking sheet 1/2 an inch from each other.
- Add half a teaspoon of jam in the center of each cookie.
- Bake for 12-15 minutes or until cookies are golden.
- Transfer to a cooling rack and cool completely before serving.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 96 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 16mg Sodium: 65mg Carbohydrates: 9g Fiber: 0g Sugar: 2g Protein: 1g
Lady Lee is a single mother of four, she was born in Israel and raised in an agricultural commune called a Kibbutz. From a very young age, she was very interested in agriculture and farming.
She is a former IDF fitness trainer and is passionate about simple, natural living. She now lives in NC with her four kids, dog, cat, goats, ducks, and chickens.