Jammy Thumbprint Cookies

February 14, 2021



Valentine’s Day is here! And while I didn’t bake something heart themed for you, I did go with the red theme, red jam filled thumbprint cookies! These are the loveliest, butteriest, jammiest cookies that are sure to please.


When I made them to try them out I took half of the cookies and added sweetened coconut to them while the other half I left plain, jelly only. Well in a house of 4 it was a tie. Mia and I preferred these jammy dots with the coconut, while my husband and Eli loved them just as simple jammy dots. Something for everyone.


The last thing I’m going to say about these cookies is to try and ignore how much butter is in them It’s obscene. I know. Just go with it, especially if you are going to make them for an occasion like Valentine’s Day. With occasion cookies you can spoil yourself!






Jammy Thumbprint Cookies

Adapted from Ina Garten Barefoot Contessa Family Style

For the Cookies:

3/4 pound (3 sticks) unsalted butter, softened (Don’t say I didn’t warn you!)

1 cup (200 grams) granulated sugar

3 1/2 cups (420 grams) all-purpose flour

1/4 teaspoon kosher salt

1 egg beaten with 1 tablespoon of water, for egg wash

2 cups (84 grams) sweetened flaked coconut

raspberry or strawberry jam (I used Bonne Maman brand)



Directions:


Preheat oven to 350 ºF. Prepare two pans with parchment paper.


In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and the sugar until they are just combined. Add the vanilla. In a separate bowl sift together the flour and the salt. Add the flour mixture to the butter mixture. Mix the dough on medium/medium-high speed until it starts to come together. Once it has come together, place it on a long piece of plastic wrap and roll into a flat disk. Cover with the plastic wrap and chill for 30 minutes.


Using a tablespoon scoop, roll the dough into 1 1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.)


IF YOU WANT THEM ROLLED IN COCONUT: Dip each ball in the egg wash and then roll in the coconut. Place the balls on the cookie sheet.


IF YOU DON’T WANT THEM ROLLED IN COCONUT: Place the balls on the cookie sheet without the egg wash.


Press a light indentation with your thumb into each ball, so a small well forms. Drop 1/4 teaspoon of jam into each indentation. Bake for 20-25 minutes until the coconut (or the cookie) is golden brown.


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