Jam-Filled Thumbprint Cookies

I make a lot of jam. It is fun, versatile, and a great way to preserve pounds of produce quickly. It is also a great way to make a meal like brunch feel a little extra special- pulling out a selection of jams to spread on homemade toast, stuff into ebelskivers, and smother biscuits in, is not only colorful but it is tasty! However, sometimes you make a jam so special it transcends breakfast. And the Blueberry Lavender Jam I pulled from the Ball® Blue Book fits that bill perfectly.

To be completely honest, a full half-jar of the first batch of that jam I made disappeared via spoonful straight into my mouth. It is that good. It’s sweet without being sickly sweet, slightly floral and VERY summer, which makes it suited for dessert. I love a good thumbprint cookie; I make them during the winter holidays with spiced apple butter too, but there’s something about a floral cookie in the summer that makes you want to dance barefoot in the grass. So, let’s go dancing!

Jam-Filled Thumbprint Cookie Ingredients

While I highly recommend Blueberry Lavender Jam, you can swap out the jam in these for whichever variety you have on hand! However, these cookies have a bit of the zing of citrus in them, so make sure your flavor pairs well with lemon!

Jam-Filled Thumbprint Cookie Method

In the bowl of a stand mixer, or using a heavy-bottomed bowl and a hand mixer, cream together the butter and sugar for 5-6 minutes.

Then add the lemon zest, egg yolks, salt, and vanilla extract. Mix until well combined.

Slowly add in the flour half a cup at a time until a thick, rather crumbly dough starts to form.

Cover the dough and let it rest for about thirty minutes.

In the meantime, preheat the oven to 350 degrees.

Once the dough has chilled, roll out 1.5 inch balls and place on a lined cookie sheet about two inches apart. (I prefer using silicone mats.)

Now for the thumbprints! You can use your thumb, or if you’d like something more uniform, the back of a tablespoon to press a ‘thumbprint’ into the center of the cookie. They will expand and crack. If any of the cracks are too big or too deep so that they will not hold jam later, you can mold them into place with your fingers.

Bake for 13-15 minutes or until the cookies start to *slightly* brown. These are LIGHT cookies, so as long as they look baked through (no ‘wet’ looking or translucent spots) take them out!

Let the cookies cool completely so the jam doesn’t run, and then fill each thumbprint with a spoonful of jam! These are best if they’re left out or in the fridge for about an hour so the fresh jam has time to film over on top before serving.

Want to preserve these? They freeze well! Just pop them in an airtight container in the freezer for up to three months!

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