December 14, 2021

Eggless Thumbprint Cookies – Jam Cookies

Name: Eggless Thumbprint Cookies - Jam Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 1 cup All purpose flour (+ 2 tbsp); 1 tbsp Cornstarch; 1/2 cup Unsalted butter (soften at room temperature); 6 tbsp Granulated sugar; 1/4 tsp Salt; 1/2 tsp Vanilla extract; 3 tbsp Jam/Preserves

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These melt in your mouth eggless thumbprint cookies are a wonderful addition to this Holiday season! These jam filled cookies will make a perfect treat to share with your friends and family. The combination of tart and sweet jam in the cookies is simply divine.

Every bite of these eggless thumbprint cookies is pure bliss. These cookies are made with some simple shortbread cookie dough and later intended and filled with jam/preserves. The filling possibilities are endless in this recipe.

I love using Bonne Maman fruit preserves with four fruits – strawberries, cherries, red currants, and raspberries. They give a sweet and tart taste to these eggless thumbprint cookies.

These gorgeous looking eggless thumbprint cookies are very simple to make with a very few ingredients. You can easily make batches of these cookies in different flavors to make it more fun for kids.

You can use 2-3 different flavors of jams to make them more colorful and fun for parties so guests can pick their favorite flavors. A few of our favorite flavors are a combination of mango and strawberry, blueberry, raspberry, and apricot.

The most important part of making thumbprint cookies is that they should not spread while baking. Chilling the cookie dough or cookies after shaping them prevents spreading. Adding one secret ingredient will help prevent the cookies from spreading excessively called Cornstarch!

Ingredients

All purpose flour
Cornstarch
Unsalted butter
Sugar
Salt
Vanilla extract
Jam/Preserves

Eggless Thumbprint Cookies Step By Step Recipe

In a medium bowl, combine together flour, salt, and cornstarch. Set aside.

Line a baking tray with parchment paper and set aside.

In a large bowl, add softened butter and beat it with a hand mixer or with a rubber spatula for 1 minute.

Next, add sugar to the butter. Cream together butter and sugar for 3 minutes with your hand mixer. Scrape sides and mix it again for a minute until light and fluffy.

Add some vanilla extract and mix it well.

Transfer the dry ingredients slowly to the sugar and butter mixture until combined. Scrape the sides of the bowl and mix again. I like to use my hands to combine and make the dough.

Scoop the cookie dough into a 1 tbsp sized ball and roll it into a smooth ball. Transfer the cookie to a baking tray.

Make an indentation in the center of a cookie by pressing it gently with your thumb or back of a rounded teaspoon. Repeat until all the dough has been used.

Notes: Some cracks are normal but you can gently smooth them with your fingers or leave them there.

Place them in the prepared baking sheet 2 inches apart.

Cover the baking tray with a kitchen towel. Chill the cookies in the refrigerator for 30 minutes.

Place the jam/preserve in a microwave safe bowl, heat it for 5-6 seconds, stir it with a spoon.

Preheat the oven to 350℉/180℃

Fill each indentation with about ¼ tsp of jam.

Bake the cookies for about 13-15 minutes, or until the edges are slightly brown. Remove them from the oven and let them sit on a baking tray for 5 minutes. Transfer them to a cooling rack and enjoy once they cool down completely.

Tips For Making Eggless Thumbprint Cookies

This cookie dough is firm enough to roll without forming any cracks in the balls. Right after rolling each ball make an indentation – I have observed that if you roll all the balls and make an indentation the dough will crack more.
If your cookie dough is sticky and hard to handle, cover the bowl with a plastic wrap, and store the dough in the refrigerator for 10 minutes.
After making an indentation in the center of the cookies if the cracks are formed, gently smooth them out with your fingers or leave them as is if you wish.
Make sure not to heat the jam too hot – you should be able to stir it easily and it should be slightly like a fluid to drop into the indentation.
Lining a parchment paper helps the cookies bake more evenly and prevents them from cracking and breaking when lifting them off the sheet.

Variations

Use any jam or preserves of your choice. For making the cookies more colorful, use 2-3 different flavors like apricot, raspberry, and blueberry in each indentation.
Add 1 tbsp lemon juice or zest in the dough for more lemony flavor.
After the cookies cool down for about 25-30 minutes, drizzle some white chocolate over the cookies. Make some simple glaze with powdered sugar and milk and drizzle over the cookies.
You can store the unbaked cookies for 2 days in a refrigerator.
No need to use a stand mixer or a hand mixer for this recipe. Simply use a rubber spatula to get the job done and still you can make beautiful cookies.

How To Store Eggless Thumbprint Cookies?

Store the eggless thumbprint cookies in an airtight container for 6-7 days. If you are making a sugar and milk glaze, they will stay good for 3 days.

You can store the cookies in the refrigerator in an airtight container for about 10-12 days.

DID YOU LIKE THIS RECIPE?

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I will love to hear from you!