Crumbly, melt-in-your mouth thumbprint cookies filled with a fresh and fruity cherry jam. These are the perfect Summer time cookie!
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What are thumbprint cookies?
Thumbprint cookies are a classic cookie made from a simple sugar cookie dough and jam. The perfect cookie to accompany a cup of tea or coffee! The cookie base is made from butter, sugar, egg and flour, while the jam can range from strawberry to marmalade.
You can see my thumbprint cookie recipe as an upgraded thumbprint cookie! Instead of a classic sugar cookie base, the cookie base is a little closer to shortbread. This gives the cookie a crumblier, melt-in-your mouth texture in comparison to sugar cookies which tend to be dry and bland.
As for the jam, nothing is better than a simple homemade jam. Of course you can use store bought jam if you don't have the time to make your own, but this Jam is extremely simple and delicious. Store bought jam tends to have more sugar than actual fruit, causing them to be super sweet rather than fruit forward. To get that fresh and fruity flavour I highly recommend making your own jam to fill these.
Tips for creating the perfect thumbprint
These cookies are incredibly simple to make and are perfect when you are looking for a fun baking project or just need a simply pick-me-up. That being said there are still a couple of tips that can help you create the best cookies you can!
- Make sure your jam is the right consistency
If your jam is too runny it can run out of the well that you created in the centre of each of the cookies, ruining the look of the cookie. If the jam is too wet it can also seep into the cookie and cause them to take on a softer, slightly mushy texture.
The jam should be firm enough that it doesn't spread everywhere when you are filling the cookies. I recommend cooking the jam further than you would think to make sure it has thickened. Once the jam has cooled and firmed up you can add a splash of water to loosen it if too firm.
- Roll the balls firmly between your palms until smooth
It is important to roll the balls until smooth before placing on your baking sheet and pressing thumbprints into them. Doing this helps the thumbprints to go on smoothly without too many cracks, creating the perfect heart shape!
- Fix up the heart!
While two thumbprints do create a heart, they won't be perfect and that's totally ok. You can go in with a smaller finger and fix up the shape of the heart after you got the initial two thumbprints down.
Frequently Asked Questions
How do I keep my thumbprint cookies from spreading?
Make sure the butter that you're using is room temperature. There is a difference between room temperature and softened butter.
Room temperature butter should be soft enough that you can leave an indent in it, but shouldn't feel greasy on your fingers.
Do I fill thumbprint cookies before or after baking?
Thumbprint cookies should be filled before baking. This gives the jam time in the oven to firm up and set a little. That way the jam won't be spreading all over the place when you're eating the cookies!
Why are my thumbprint cookies cracking when add my thumbprint?
Making sure the ball of dough is completely smooth before adding your thumbprint is essential to creating the perfect thumbprint. If the dough isn't smooth pressing your thumb on the cookie will only bring out those features.
How do I store thumbprint cookies? Do they need to be refrigerated?
These can be stored in an airtight container at room temperature for 3 days, or in the fridge for a week. As the jam is made from fresh cherries these won't last as long as cookies made from store-bought jam.
What does cornstarch do in cookies?
Cornstarch acts as a softener in cookies, creating that melt-in-your mouth texture. It also helps prevent the cookie from spreading too much as it absorbs excess liquid!
Let's Get Baking!
I was feeling left out with all the summer fruit everyone had available, so when I managed to get my hands on some fresh cherries I knew I had to make a fun summery dessert with them. These are so fun to make and incredibly cute, I hope you like them!
If you make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!
Print📖 Recipe
Cherry Thumbprint Cookies
Crumbly, melt-in-your mouth cookies filled with a fresh and fruity cherry jam. These are the perfect Summer time cookie!
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 12 1x
- Category: Cookie
- Method: Easy
- Cuisine: American
Ingredients
Cherry Jam
- 150g Whole cherries, approx. 1 cup
- 50g (¼ cup) Sugar
- 1 tsp Lemon juice
Cookie
- 115g (½ cup) Unsalted butter, room temperature
- 60g (½ cup) Icing/powdered sugar
- 1 Egg yolk
- ½ tsp Vanilla extract
- 140g (¾ cup 2 tbsp) Plain flour
- 15g (2 tbsp) Cornstarch
Instructions
Cherry Jam
- Finely chop cherries
- Combine cherries, sugar and lemon juice in a small saucepan
- Heat over medium heat for 8-10 minutes until thickened
- Cool
Cookie
- Preheat the oven to 175C/350F
- Cream butter and icing sugar until light and fluffy
- Add egg yolk and vanilla extract, beat until well combined
- Mix in flourand cornstarch, stir until just combined
- Roll into 12 balls and create a heart shape in the centre of each ball using two thumbprints joined at the bottom
- Fill the thumbprint with cooled cherry jam
- Bake for 10-12 minutes, or until lightly golden brown
Keywords: cookie, cherry, jam, thumbprint, heart shaped, cookies, biscuits, fruit
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i baked the cookies today and it turned delicious, they tasted amazing!😍. thank u for the recipe
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Hi Angie! So glad you liked them 🙂
For some reason each time I make these the dough comes out to sticky. They come out perfect after I add additional flour+ powdered sugar. But that’s like a whole 1/4 cup. I made them without the added flour+sugar and the dough spreaded terribly. Please let me know what I can do next.
Hi Emily, this is quite a sticky dough. If you find it too hard to handle you can place the dough in the fridge for 30 minutes to firm up and chill before rolling them into shapes 🙂
Is it possible to replace the cherries with strawberries?
Hi Rebecca, yes definitely! You might need to cook it over the stove for a little longer as strawberries have more moisture. Make sure the jam has thickened before taking it off the heat!
I personally replaced it with blackberries and raspberries because those were in season in my country when I made the cookies and they still turned out great. Doesn't matter what kind of berries you put, I think, just adjust the sugar ratio and you're good to go!
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Blackberries sound delicious!
Best cookies ever <3
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Yay!! Glad you liked them ❤️
DH Hi I just copy down this recipe does the cornstarch go in the fruit filling or in the cookie itself ?
Hi goes in the cookie itself 🙂 Sorry about the missing step
I made these cookies today. They're delicious, but while bsking the jelly hearts melted into "blobs". Any tips for cooking with jelly?
Thanks.
Hi Suzannah, I would recommend making the thumbprint a little deeper and even chilling/freezing the dough beforehand for a distinct heart shape. Hope that helps 🙂
i'm obsessed with these cookies! super yummy 🙂
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Yay! So glad you love them as much as I do 🙂
If I don’t have powdered sugar at the moment will it still work with white sugar?
Hi Joyce, The texture won't be the same with regular sugar, definitely use powdered sugar if you can get some!
Hi these look delicious and I am making them now. I see that cornstarch is an ingredient but the recipe doesn't suggest when to add it to the cookie dough. I am guessing with the flour? Clarification may come too late but for those making it in the future it might help! Thanks!
Hi Jan! Yes it should go with the flour. Thank you for picking that up, I'll update it now 🙂
Hi Catherine! you must have seen my other comment! but I have Modulated your recipe and did a post about it in my blog! I even mentioned you. Please take the time to read it. I am putting the link in this comment. Thanks for reading this. Here is the link: https://rainbowblog123.blogspot.com/2021/12/baking-is-piece-of-cake-3.html
Hi Catherine! I see you replied to everyone else's comments, but not mine. I feel very hurt, I thought you would like that recipe. I made them, and the posted a post.
Regards, Kate.
kate,
shut up
regards, alison
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Hi Kate, Sorry I missed your comment. Thank you so much for posting about it on your blog they look yum! 🙂
Couple of questions: is the weight of the cherries with the pits or with pits and stems removed? Can I use frozen cherries since it's not cherry season?
Hi Tom, the weight is without the pits and stems. Frozen cherries work perfectly for these!
Made these today using strawberry jam I had in the fridge. Lovely cookie texture, but I did not get a strong heart shape. Turns out this was not an issue as they were devoured with gusto. :)))))
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Hi Sandy, Glad you loved them regardless!
They are soooo good...I just made them and they melt in your mouth and also are so easy to make...Love them!
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Hi Marija! The texture is the best bit 🤩
I just made these and they are wayyy cute! I didn’t make the hearts deep enough so they kinda spilt out, do you have any recommendations on what to use to make the heart shaped?
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Hi Hein, I like to use my pinky finger as it is smaller, but still has that round shape. Otherwise the back of a small teaspoon also works great to help you get a neater shape!
What if you don’t have cornstarch or cake flour is they something else you can use
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You can use regular flour, but I'd definitely recommend cornstarch as it gives these that melt in your mouth texture ❤️
I loved your story, not so much the food, did have to switch all the ingredients, but still, it should have worked. Love all the details, might borrow it for my cooking class.
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I make these all the time, very easy very delish
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Yay!!
I doubled the batch and followed all instructions listed. The raw dough was easy to work with but cooked doesn’t turn golden and is super crumbly. I get the impression from other comments the dough should’ve been stickier. My dough was super soft but not sticky at all. They taste good but they don’t seem to hold together very well. Should I eliminate something to make them less dry? Less corn starch maybe? Is the double batch maybe throwing it off? I use a stand mixer so it should’ve been mixed very thorough. Usually I have way better results with baking recipes using my stand mixer.
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Hi! The cookie is a drier, crumbly shortbread type of cookie rather than a sugar cookie. It also stays a lot paler and doesn't get too golden. It might be because of the double batch, or the addition of too much flour. Hope you figure it out!