Peach Jam Thumbprint Cookies
There are recipes we come back to year after year because they’re simple, comforting, and always delicious. These thumbprint cookies are one of mine. They’re soft, buttery, and look so pretty on a Christmas cookie tray.
I love using peach jam because the warm golden color feels cozy and nostalgic. The color reminds me of those vintage Christmas ornaments my grandmother kept packed away in old boxes or the flame of an old vintage Christmas candle. But the beauty of this recipe is you can use any jam you love. Raspberry and strawberry look festive and bright. Apricot gives a lovely shine. They all taste amazing in this soft, melt-in-your-mouth cookie.
If you love old-fashioned baked treats, you might also like my lemon bars.
Ingredients for Thumbprint Cookies
- 1 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Peach jam (or any jam you like)
How to Make Thumbprint Cookies
Preheat oven to 350°F.
Line two baking sheets with parchment paper.
Beat butter, granulated sugar, and brown sugar together until smooth and creamy.
Add egg yolks and vanilla, mixing again until fully incorporated.
Add flour, cornstarch, and salt.
Mix until the dough comes together.
Refrigerate dough for 30 minutes.
Roll dough into 1-inch balls and place on prepared baking sheets.
Use your thumb or the back of a 1/2 teaspoon to gently press a well into each cookie.
Spoon about 1/2 teaspoon jam into each well.
Bake for 12–15 minutes, just until the bottoms look lightly golden.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Tips for Perfect Thumbprints
If the dough feels sticky or soft, chill 10–15 minutes before rolling. Press slowly to reduce cracking around the edges. Don’t overfill with jam. A little goes a long way. Bake just until set so the cookies stay soft and tender.
Why I Love Peach Jam for Thumbprint Cookies
Most thumbprint cookies are filled with raspberry or strawberry, and those are great. But peach jam brings a warm glow that feels like a cozy Christmas memory. It turns the cookies a soft golden color that reminds me of vintage tinsel and those glass ornaments from the 60s and 70s. It’s a little unexpected, and people always ask what the flavor is.
Plus, if you can your own peaches in the summer, this is such a sweet way to carry that sunshine into the holidays.
For another cozy homemade treat, try my banana nut bread.
Flavor Variations for Thumbprint Cookies
Try different holiday colors on your cookie tray:
- Raspberry
- Strawberry
- Apricot
- Cherry
- Blueberry
- Lemon curd
- Chocolate ganache
Make-Ahead & Storage
Store at room temperature in an airtight container up to 5 days Freeze unfilled dough balls up to 2 months Freeze baked cookies after cooling for up to 1 month
Tools You’ll Need
- Baking sheets
- Parchment paper
- Mixing bowl + hand or stand mixer
- Measuring cups + spoons
- Cooling rack
- Spoon or measuring spoon for indents
These peach jam thumbprint cookies are especially good with coffee with my cinnamon roll coffee syrup.
FAQ’s
Can I use salted butter? Yes. If you do, reduce added salt to 1/4 teaspoon.
Do I need to chill the dough? Only if the dough feels very soft or sticky. A short chill helps them hold their shape.
Can I freeze thumbprint cookies? Absolutely. Freeze unfilled dough balls and fill/bake later, or freeze baked cookies (jam and all) once fully cooled.
Can I make these gluten-free? A 1:1 gluten-free baking flour usually works well. The texture may be slightly more crumbly.
Which jam works best? Thicker jams hold their shape better. Jelly tends to melt more and run.
Peach Jam Thumbprint Cookies
Ingredients
Method
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- Beat butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add egg yolks and vanilla, mixing again until fully incorporated.
- Add flour, cornstarch, and salt.
- Mix until the dough comes together.
- Refrigerate dough for 30 minutes.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Use your thumb or the back of a 1/2 teaspoon to gently press a well into each cookie.
- Spoon about 1/2 teaspoon jam into each well.
- Bake for 12–15 minutes, just until the bottoms look lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
