JAM THUMBPRINT COOKIES

WineCheeseScallops
Dec 23, 2025
5 min read

There’s something extra magical about a cookie that feels both nostalgic and elegant — and these Jam Thumbprint Cookies check every single box. They’re soft, buttery, lightly crisp around the edges, and rolled in sweet shredded coconut that toasts beautifully in the oven. The center is filled with bright, glistening jam that adds a perfect pop of fruity flavor. Whether you go for raspberry, apricot, or a mix of both, each bite is sweet, tender, and incredibly satisfying.

Close-up of jam-filled coconut macaroons on a white plate. Golden-brown coconut flakes with red jam centers create a sweet, inviting look.

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These cookies look impressive on any dessert table, but they’re surprisingly easy to make. The dough comes together quickly, requires minimal chilling, and uses ingredients you likely already have. They’re ideal for holiday cookie trays, afternoon coffee treats, or edible gifts for teachers, neighbors, and friends. With their festive look and classic flavor, these cookies instantly bring warmth and cheer into the kitchen — and they’ll become a yearly tradition before you know it.

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Jar of Smucker's seedless red raspberry jam with a red checkered lid, surrounded by butter and a blue tin, on a kitchen counter.

Jam

Jam is the heart of a thumbprint cookie — not just a filling but a flavor anchor. Because jam is concentrated fruit cooked with sugar, it delivers a bright, bold punch in a small amount. Raspberry jam adds tanginess and a deep ruby color, while apricot brings a warmer, golden sweetness. Using a high-quality jam makes a noticeable difference: it thickens beautifully in the oven, doesn’t run, and offers a rich fruity note that balances the buttery dough. Jam thumbprints are also a great way to use small leftover amounts of jam from the fridge — even mixed flavors can be delicious.

Coconut

Sweetened flaked coconut does the heavy lifting in both texture and aroma. As the cookies bake, the coconut’s natural sugars caramelize, creating a crisp, toasty exterior that contrasts with the soft interior. Coconut also helps keep the cookies tender because it retains moisture while adding subtle tropical notes. For people who “think” they don’t like coconut, the toasting process often changes their minds — the flavor becomes nutty, warm, and subtly sweet. It’s an ingredient that elevates a traditional thumbprint cookie into something just a little more special.

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Recipe Origin

Baking ingredients on a wooden surface: flour, sugar, butter, egg, salt, vanilla, and a jar with a red gingham lid.

Thumbprint cookies have been beloved for generations, with roots in Scandinavian baking traditions. Originally filled with preserves made from summer berries, they were often served during winter holidays when fresh fruit wasn’t available. This modern version is inspired by that same old-world charm — rich buttery dough, simple preparation, and jewel-like jam centers — but with a tropical twist from the coconut.

This specific recipe draws inspiration from classic American holiday cookie traditions, where thumbprints often appear alongside sugar cookies and shortbread. Rolling the dough in coconut adds visual interest and depth of flavor, making them stand out on holiday cookie trays. The result is a cookie that feels timeless, celebratory, and delightfully homemade — something you’d find cooling on a grandmother’s kitchen counter on Christmas Eve.

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Tips, Serving Suggestions, and Storage Advice

A hand pours vanilla from a teaspoon into a stand mixer with butter. Visible text: "1 tsp." The glass bowl sits on a speckled countertop.

Chill the dough fully so the cookies hold their shape during baking.
Use room-temperature butter for proper creaming and tender texture.
A one-ounce cookie scoop ensures evenly sized cookies.
Refrigerate shaped dough balls for 10 minutes before baking if your kitchen is warm.
If the jam is too thick, warm it for 10 seconds to loosen it slightly.
Don’t overfill the indentations — too much jam will spill over.
Press gently when making the indentation so the dough doesn’t crack.
Toasted coconut gets dark very quickly, so watch the last few minutes of baking closely.
Let the cookies cool completely so the jam can set before storing.
Store in an airtight container for up to five days.
To freeze, place baked cookies in a single layer and freeze until solid before transferring to a freezer bag.
These cookies ship well as gifts if you cushion them with parchment paper.

Mixer blending dough in a glass bowl. Pale dough pieces swirl rapidly, creating a textured and dynamic scene.

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Unique Recipe Qualities

Hands kneading dough on a floured cutting board, with a cracked egg and shredded coconut in bowls; a striped towel and utensils nearby.

Combines classic thumbprint cookies with toasted coconut for added flavor.
Uses simple pantry ingredients.
Perfect balance of buttery richness and fruity brightness.
Visually stunning with jewel-toned centers.
Ideal for holiday cookie trays.
Kid-friendly and fun to shape.
Easily customizable with different jam flavors.

Hands scoop dough balls on a counter with a digital scale covered in plastic wrap, set on a speckled surface.

The coconut coating adds texture and depth.
Minimal chilling time compared to many cookies.
Bake beautifully without needing special tools.
Great for gifting or sharing at parties.
Stays tender for days thanks to the coconut’s moisture.

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Jam Thumbprint Cookies

Close-up of coconut thumbprint cookies with jam centers, set on a white surface. Golden-brown toasted edges create a warm, inviting look.

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg, beaten with 1 tablespoon water (egg wash)
7 ounces sweetened flaked coconut
Raspberry jam and/or apricot jam

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until just combined. Add the vanilla and mix again.
In a separate bowl, sift together the flour and salt. With the mixer on low speed, slowly add the dry ingredients to the butter mixture. Mix just until a dough forms.
Turn the dough onto a floured surface, shape it into a flat disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Roll the dough into 1¼-inch balls (about 1 ounce each).
Dip each ball into the egg wash, then roll it in the flaked coconut.
Place the balls on the prepared baking sheet. Using your finger, gently press a small indentation into the top of each cookie.
Fill each indentation with about 1/4 teaspoon of jam.
Bake for 20–25 minutes, or until the coconut is golden brown.
Allow the cookies to cool completely before serving or storing.

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