Jammy Thumbprint Cookies | Harvest Health Foods
Jammie Cookies

Jammy Thumbprint Cookies

Harvest Health Foods

Jam Thumbprint Cookies

Recipie:  From Cup4Cup   



1 3/4 cups (245 g) Cup4Cup Multipurpose Flour   (Also works well with all purpose wheat flour too )

1/2 teaspoon (1.5 g) baking powder

1/2 teaspoon (2.5 g) kosher salt

3/4 cup (168 g) unsalted butter, softened

2/3 cup (133 g) granulated sugar

1 large egg

1 teaspoon (5 g) vanilla extract

1/2 cup jam of your choice

Extra granulated sugar, for rolling cookies

Powdered sugar, for dusting


Preheat oven to 350degF. Line two cookie sheets with parchment paper.
In a bowl, whisk together the Cup4Cup flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and the sugar until fluffy, about 5 minutes. Beat in the egg and vanilla extract until combined. With the mixer on low speed, add the flour mixture in two additions. Mixing until just incorporated.
Scoop the dough into 1 1/2-inch balls using a cookie scoop or a rounded tablespoon. Pour about 1/2 cup granulated sugar in a bowl and roll each ball of dough in the sugar. Place cookies about 2 inches apart on the prepared cookie sheets. Press a thumbprint into the center of each cookie about 1/2-inch deep. Fill each indentation with 3/4 teaspoon jam. The jam should not be overflowing.

Bake the cookies for about 10 - 12 minutes and until the edges are light golden brown. Rotate the pans halfway through baking for even color.
Cool cookies to room temperature on the cookie sheets. If some of the cookies have jam that has leaked out of the indentations, you can add more jam onto the cookies while they are cooling.
To serve, dust with powdered sugar.