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There’s something special about thumbprint cookies during the holiday season, but these fig jam versions are too good to save just for December. After searching for the perfect cookie recipe that combines nostalgia with a modern twist, I kept coming back to these soft, buttery treats filled with sweet fig jam in the center.
These cookies are exactly what you need when you want something that’s both familiar and a little different – they’re easy to make, perfect for afternoon tea or cookie swaps, and they always seem to disappear faster than I can put them on the plate.
Why You’ll Love These Thumbprint Cookies
- Quick preparation – These cookies come together in just over 30 minutes, making them perfect for last-minute baking or when you need a sweet treat without spending hours in the kitchen.
- Simple ingredients – You probably have most of these basic baking ingredients in your pantry already, and the recipe uses straightforward measurements that are easy to follow.
- Customizable filling – While fig jam adds a sophisticated touch, you can swap it for any favorite jam or preserve you have on hand – raspberry, strawberry, or apricot all work beautifully.
- Classic cookie texture – These cookies have a buttery, tender shortbread-like base that melts in your mouth, perfectly complemented by the sweet jam center.
What Kind of Fig Jam Should I Use?
For these thumbprint cookies, you can use either homemade or store-bought fig jam – both will give you great results. Traditional fig jam comes in two main varieties: black mission fig or brown turkey fig, with black mission having a slightly deeper, more intense flavor. If you’re buying from the store, look for a jam that’s thick and spreadable rather than runny, as this will help your cookies keep their shape while baking. Don’t worry if you can’t find fig jam specifically – while it adds a wonderful honey-like sweetness to these cookies, you can substitute with other thick fruit preserves like raspberry, apricot, or strawberry jam.
Options for Substitutions
These cookies are pretty adaptable and here’s what you can swap if needed:
- Unsalted butter: You can use salted butter – just reduce the added salt to 1/4 teaspoon. Plant-based butter also works, but make sure it’s the stick kind, not the spreadable type in tubs, as this can affect the texture.
- White sugar: Light brown sugar works great too and adds a subtle caramel note. You could also use coconut sugar, though it might make the cookies slightly darker.
- Almond flavoring: Vanilla extract makes a great substitute, or try orange extract for a citrusy twist. You can even leave it out if you prefer.
- Plain flour: All-purpose flour is what you need here, but you can try a 1-to-1 gluten-free flour blend if needed. Just note that the texture might be slightly different.
- Fig jam: This is where you can get creative! Any jam works well – try raspberry, apricot, strawberry, or even lemon curd. Just make sure it’s thick enough to not run during baking.
Watch Out for These Mistakes While Baking
The biggest challenge when making thumbprint cookies is getting the indent just right – pressing too hard can crack the cookie dough, while being too gentle means your jam will spill over during baking. To create perfect thumbprints, use your knuckle or the back of a rounded measuring spoon to make evenly sized wells about 1/2 inch deep. Another common mistake is working with warm cookie dough, which leads to spreading and misshapen cookies – make sure to chill your dough for at least 30 minutes before shaping, and again for 15 minutes after making the indents. When it comes to filling, less is more – overfilling the wells with jam can cause it to bubble over and create a sticky mess, so stick to about 1/2 teaspoon per cookie and leave a small margin at the top. For the best texture, take the cookies out when they’re just starting to turn golden at the edges – they’ll continue to set as they cool on the baking sheet.
What to Serve With Thumbprint Cookies?
These sweet little cookies are perfect for afternoon tea or coffee time! A hot cup of Earl Grey tea or a creamy latte makes the perfect beverage pairing, bringing out the subtle almond notes in the cookies. For a cozy holiday spread, I like serving these alongside other cookie varieties like shortbread or sugar cookies to create a nice mix of textures and flavors. If you’re hosting friends for coffee, try arranging the cookies on a pretty plate with some fresh fruit like strawberries or figs on the side – it makes for a simple but lovely presentation that everyone will enjoy.
Storage Instructions
Keep Fresh: These fig jam thumbprint cookies stay fresh when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to prevent them from sticking together. The jam center might get a bit soft over time, but they’ll still taste great!
Freeze: Want to make these ahead? You can freeze the baked cookies in a freezer-safe container for up to 3 months. Just place parchment paper between layers to prevent sticking. You can also freeze the unbaked cookie dough balls (without the jam) for up to 2 months – just add the jam when you’re ready to bake them.
Thaw: When you’re ready to enjoy your frozen cookies, just let them thaw at room temperature for about an hour. If you’re working with frozen dough balls, let them thaw in the fridge overnight before adding jam and baking according to the recipe.
| Preparation Time | 15-20 minutes |
| Cooking Time | 14-16 minutes |
| Total Time | 29-36 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 20-25 g
- Fat: 100-110 g
- Carbohydrates: 240-250 g
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup white sugar
- 2 egg yolks
- 1/2 teaspoon almond flavoring
- 2 cups plain flour
- 1/2 teaspoon salt
- 6 ounces of fig jam (or any jam you prefer)
Step 1: Preheat and Prepare Baking Sheet
Start by preheating your oven to 350°F (177°C).
Prepare a baking sheet by lining it with parchment paper to ensure the cookies won’t stick and make for easy cleanup.
Step 2: Cream Butter and Sugar
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar.
Set the mixer to medium-high speed and beat them until they are pale and fluffy, which should take about 3 minutes.
This process incorporates air into the butter, giving your cookies a light texture.
Step 3: Add Wet Ingredients
With the mixer running, beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next.
Then, add the almond extract and salt.
Continue mixing until well combined.
Step 4: Incorporate Dry Ingredients
Turn the mixer to low speed and add the flour in three batches, mixing just until the dough comes together into a ball.
Be careful not to overmix, as this can make the cookies tough.
Step 5: Shape Cookies and Create Indentations
Roll the dough into 1-inch balls and place them 2 to 3 inches apart on the prepared baking sheet.
Use your finger or the back of a spoon to slightly flatten each ball and create an indentation in the center.
Ensure not to press all the way through.
If the dough feels too soft, refrigerate it for 5 minutes before proceeding.
Step 6: Bake and Fill with Jam
Bake the cookies in the preheated oven for 10 minutes, or until they are just golden brown on the bottom.
Remove the baking sheet from the oven.
If the centers have puffed up, gently press the back of a spoon into them to redefine the hollow.
Spoon about ½ teaspoon of jam into each indentation.
Return the cookies to the oven and bake for another 4 to 6 minutes, until the jam melts slightly and the cookies become golden brown around the edges.
Step 7: Cool and Store
Transfer cookies to a wire rack to cool completely.
Once cooled, store them in an airtight container.
These cookies are best enjoyed fresh but can be kept for up to 2 days.
