Kaufmann’s Thumbprint Cookie Recipe: Buttery Jam-Filled Holiday Treats

These buttery shortbread cookies with sweet jam centers are a classic holiday tradition that never fails to impress. The dough comes together quickly with simple pantry staples.

Each bite delivers a melt-in-your-mouth texture with a burst of fruit flavor from the jam. Perfect for cookie exchanges or gifting to neighbors during the festive season.

Ingredients for Kaufmann’s Thumbprint Cookie

Simple pantry staples transform into buttery, jam-filled holiday magic with these ingredients.

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The butter is everything here—Land O’Lakes or Plugrá for that rich, melt-in-your-mouth quality. Use real vanilla (not imitation), and make sure it’s pure extract for depth of flavor. I always grab my vanilla from Trader Joe’s—good price, great quality. The flour should be all-purpose, nothing fancy. If you’re making a big batch (and you will, once you try these), Costco has 25lb bags that are perfect.

No raspberry jam? Any fruit preserves work—apricot, strawberry, even orange marmalade for a twist. Swap almonds for pecans or walnuts if that’s what’s in your pantry. Out of egg yolks? A whole egg in a pinch (texture changes slightly). The powdered sugar dusting is optional but worth the extra minute—gives them that bakery look.

Dough keeps in the fridge for 3 days or freeze it for 1 month (thaw before shaping). Baked cookies stay fresh in an airtight container for 5 days. Perfect for making ahead—actually taste better the next day.

Step-by-Step Instructions for Kaufmann’s Thumbprint Cookies

These holiday classics come together with a simple dough and a sweet jam center.

Step 1: Cream Butter and Sugar Until Light

In a large mixing bowl, beat the 1 cup unsalted butter and 0.5 cup granulated sugar together on medium speed for 2-3 minutes until the mixture turns pale and fluffy. I always scrape down the sides of the bowl halfway through to ensure everything incorporates evenly.

This creaming process whips air into the butter, which creates that delicate, melt-in-your-mouth texture thumbprint cookies are known for. You’ll notice the color lighten and the volume increase—this is your sign it’s ready for the next addition.

Step 2: Incorporate Egg Yolks and Vanilla

Add the 2 whole large egg yolks one at a time, beating well after each addition. Then mix in the 1 tsp vanilla extract. I prefer pure vanilla here—it makes a noticeable difference in the final flavor profile.

The mixture might look slightly separated after adding the yolks, but don’t worry. Once you add the dry ingredients, it’ll come together into a smooth, workable dough. Beat just until combined to avoid overworking the butter.

Step 3: Combine Dry Ingredients and Form Dough

In a separate bowl, whisk together the 2 cups all-purpose flour and 0.25 tsp salt. Gradually add this to the butter mixture, beating on low speed just until the flour disappears. The dough should be soft but not sticky—if it feels too loose, add a tablespoon more flour.

Divide the dough into 4 equal portions (this recipe makes about 4 dozen cookies) and shape each into a log about 1 inch in diameter. Wrap in plastic and chill for 30 minutes—this makes the dough easier to handle and prevents spreading during baking.

Step 4: Shape, Fill, and Bake

Preheat your oven to 350°F and line the baking sheet with parchment paper. Slice the dough logs into 1-inch pieces and roll each into a ball. If using, roll each ball in the 0.25 cup finely chopped almonds to coat.

Place the balls on the prepared baking sheet and use your thumb to create a deep indentation in the center of each. Fill each with about ½ tsp of the 0.5 cup raspberry jam. Bake for 12-15 minutes until the edges are just beginning to turn golden brown.

Step 5: Cool and Dust with Powdered Sugar

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The indentation might puff slightly during baking but will settle as they cool.

Once completely cool, dust the cookies with the 0.25 cup powdered sugar for a festive finish. The contrast of the buttery cookie, sweet-tart jam, and snowy sugar makes these perfect for holiday cookie platters. Store in an airtight container at room temperature for up to 1 week.

Essential Equipment for Great kaufmanns thumbprint cookie

Mixing Bowls

A good mixing bowl is your foundation. I use a stainless steel set from Cuisinox—they’re durable, won’t retain odors, and the 3-quart size is perfect for this dough. A wide rim makes scraping down the sides easier when creaming butter and sugar. 💪

Electric Mixer

For the creaming step, an electric mixer is non-negotiable. My KitchenAid stand mixer with paddle attachment handles the butter and sugar in 2-3 minutes with zero effort. A hand mixer works too, but expect to scrape the bowl more often.

Measuring Tools

Accuracy matters in baking. I rely on OXO Good Grips measuring cups and spoons—they’re magnetic, nest together, and the ¼ tsp is perfect for salt. For flour, I use the spoon-and-level method to avoid packed measurements.

Baking Sheets

Use half-sheet pans (18×13 inches) with a rim to prevent warping. My Nordic Ware pans distribute heat evenly, and I always line them with parchment paper for easy release. Dark pans may cause over-browning on the bottoms.

Cooling Rack

Transferring cookies to a wire rack lets air circulate underneath, preventing soggy bottoms. I use a 3-tier rack from Wilton—it saves counter space during holiday baking marathons. Let cookies cool completely before dusting with powdered sugar. ✨

Small Scoop

For perfectly uniform cookies, a 1-tbsp cookie scoop creates consistent 1-inch balls. I like the spring-loaded style from Zulay—it releases dough cleanly and the measurements are stamped on the handle for quick reference.

Frequently Asked Questions