Jammy Thumbprint Cookies

Jammy Thumbprint cookies

These melt-in-the-mouth cookies are perfect for baking during the school holidays – or any other time! Kids can roll the cookie dough into balls and press their thumbs into the middle, ready to fill with their favourite jam.

Prep time 30 mins (+ cooling).
Cook time 20 mins.
Makes about 20.


220g softened butter
¼ cup (55g) each caster sugar and brown sugar
2 tsp vanilla bean extract
Finely grated rind of ½ lemon
2 egg yolks
1 2/3 cups (250g) plain flour
50g cornflour
1/4 cup (80g) jam
½ cup (80g) pure icing sugar, sifted
2 tsp lemon juice


1. Preheat oven to 190°C fan-forced and line several baking trays with baking paper. Beat the butter, combined sugar, vanilla, lemon rind and ½ tsp sea salt in an electric mixer until light and fluffy (4-5 minutes). Scrape down the sides of the bowl and beat in egg yolks to combine. Add flour and cornflour and beat until just combined.

2. Take a heaped tablespoon of cookie dough and use lightly floured hands to roll into a smooth ball. Place on a lined tray and press lightly to flatten slightly. Make a deep indentation in the centre with your thumb. Repeat with remaining cookie dough, placing cookies about 7cm apart to allow room for spreading.

3. Fill each indentation with about 1/2 tsp of jam, then place cookies in the freezer for 15 minutes. Bake until golden brown (15-20 minutes). Set aside on the trays to cool.

4. Place icing sugar and lemon juice in a small bowl and stir until smooth, adding a little water if necessary to reach a drizzling consistency. Drizzle over cookies and set aside until set. Store in an airtight container for up to 5 days.

Try also this Vanilla Berry Cookie Cake