Vintage Jam Thumbprint Cookies: The Perfect Holiday Treat
There is something undeniably special about a classic recipe that stands the test of time. If you are looking for a cookie that tastes exactly like Christmas at Grandma’s house, this is it.
I’m Chef Amelia, and I love recipes that deliver big flavor without keeping you in the kitchen all day. These Vintage Jam Thumbprint Cookies are the definition of a holiday staple. They feature a buttery, tender shortbread-style base that melts in your mouth, filled with a jewel-like pool of sweet fruit jam.
The best part? According to the vintage card I found, they require just 10 minutes of prep time. Whether you are building a cookie exchange box or just need a sweet treat for a cozy night in, these thumbprints are about to become your new favorite tradition.
Why This Vintage Recipe Works
This specific recipe stands out because of the sugar blend. While many shortbread cookies use only white sugar, this vintage version calls for a mix of white sugar and light brown sugar.
- The Texture: The brown sugar adds moisture and a subtle chewiness that prevents the cookie from being too dry or crumbly.
- The Flavor: The butter and vanilla shine through, creating a rich canvas for whatever jam you choose.
- The Speed: With a 10-minute prep time, these are dangerous—you can have fresh cookies in under 30 minutes!
Ingredients & Notes
Based on the vintage recipe card.
- Unsalted Butter (1 cup): It is crucial that this is softened to room temperature so it creams properly with the sugar.
- Sugars: You need ¼ cup White Sugar and ½ cup Light Brown Sugar. This ratio ensures a golden color and depth of flavor.
- Egg (1 large): This acts as the binder to keep the dough distinct.
- Vanilla Extract (1 tsp): Quality matters here; use real vanilla if you can.
- Dry Ingredients: 2 cups Flour, ½ tsp Baking Powder, and ½ tsp Salt.
- The Filling (1 cup Jam): You can use any flavor! Raspberry and Strawberry are classics for the red holiday look, but Apricot or Fig jam adds a sophisticated twist.
Step-by-Step Instructions
1. Cream the Butter and Sugars
In a large bowl (or stand mixer), beat the softened butter, white sugar, and light brown sugar together until the mixture is smooth and creamy (about 2 minutes).
2. Add Wet Ingredients
Add the egg and vanilla extract. Beat until fully combined and fluffy. Scrape down the sides of the bowl to ensure everything is incorporated.
3. Mix the Dry Ingredients
In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients. Mix on low speed just until a soft dough forms. Do not overmix, or the cookies will be tough.
4. Shape the Cookies
Preheat your oven to 350°F (175°C). Scoop the dough (about 1 tablespoon per cookie) and roll into smooth balls between your palms. Place them on a parchment-lined baking sheet about 2 inches apart.
5. The “Thumbprint”
Using your thumb (or the back of a rounded teaspoon measuring spoon), gently press an indentation into the center of each ball.
- Chef Amelia’s Tip: If the dough cracks slightly on the edges, just gently smooth it back together with your fingers. It adds to the rustic charm!
6. Fill and Bake
Spoon about ½ to 1 teaspoon of jam into each indentation. Bake for 15 minutes or until the edges are just lightly golden brown.
7. Cool
Let them cool on the baking sheet for 5 minutes (they will be soft right out of the oven), then transfer to a wire rack to cool completely.
Chef Amelia’s Tips for Perfect Thumbprints
How to prevent cracking:
The number one struggle with thumbprint cookies is the dough cracking when you press it. To fix this, roll the ball in your hands until it is warm and very smooth before pressing. Press gently and slowly.
Can I use salted butter?
Yes! The recipe calls for unsalted butter + ½ tsp salt. If you only have salted butter in the fridge, simply omit the extra salt in the dry ingredients list.
Variations to Try:
- Nutty: Roll the dough balls in crushed walnuts or pecans before pressing the indent for a crunch.
- Chocolate: Bake the cookies without jam, then fill the center with chocolate ganache or Nutella after they cool.
- Icing: Drizzle the finished cookies with a simple glaze (powdered sugar + milk) for extra holiday sweetness.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 5 days. Separate layers with wax paper so the jam doesn’t stick to the other cookies.
- Freezing: You can freeze the baked cookies (without jam) for up to 3 months. Thaw and fill before serving. Or, freeze the fully baked cookies with jam; just know the jam might get a little tacky upon thawing.
Recipe Card
Recipe: Vintage Jam Thumbprint Cookies
Author: Chef Amelia
Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 24 cookies
Category: Dessert / Holiday
Calories: ~120 kcal per cookie
Ingredients:
- 2 cups All-Purpose Flour
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 cup Unsalted Butter (softened)
- ¼ cup White Sugar
- ½ cup Light Brown Sugar (packed)
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 cup Jam (Raspberry, Strawberry, or Apricot)
Instructions:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter and sugars together until smooth. Beat in egg and vanilla.
- Mix in flour, baking powder, and salt until a dough forms.
- Roll into 24 balls. Place on sheet.
- Press a thumbprint into the center of each ball. Fill with jam.
- Bake for 15 minutes until edges are set. Cool completely.