Easy Thumbprint Cookies with Fruit Jam

Easy Thumbprint Cookies made with chocolate cookie dough and fruit jam. Perfect holiday cookie. Make beautiful addition to Christmas cookie tray.

Course Dessert

Cuisine American

Keyword cookies with fruit preserves, cookies with jam, thumbprint cookies

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 112kcal

2 ⅔ cups all-purpose flour
⅓ cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt
8 oz unsalted butter , room temperature (let the butter from refrigerator sit on the counter for about an hour or so), not melted but softened
1 ¼ cups sugar
2 eggs
2 teaspoons vanilla extract pure
½ cup apricot preserves or jam
½ cup strawberry preserves or jam

In a medium bowl, combine together flour, cocoa powder, and salt and mix.
In a separate bowl, using electric mixer, beat softened butter and granulated sugar on high speed until light in color and fluffy. Add in egg and vanilla – continue beating for a couple more minutes. Turn off the electric mixer, add flour-cocoa-salt mixture and then continue beating on low speed until well-combined but without over mixing.
Roll dough into 1-inch balls. Arrange on parchment-lined baking sheets, spacing 2 inches apart. Press a well into a center of each cookie ball using your fingers or a back of a wooden spoon. Then freeze these raw cookies for about 30 minutes.
Bake in the preheated oven at 350 degrees Fahrenheit, and after 7 minutes of baking, take the cookies out and press well into a center of each cookie with the end of a wooden spoon again to make it more pronounced. Then, return the baking sheet to the oven and continue baking for 5-7 more minutes.
Let cookies cool completely. Using a small spoon, put jam/preserves filling into each thumbprint cookie.

Recipe is adapted from Martha Stewart