These Easy Thumbprint Cookies made with Black Cherry Hero Fruit Spread are the perfect holiday cookies! Great to bake with kids and totally giftable.
This is a sponsored post with Hero Fruit Spread. All thoughts and opinions are my own.
We take cookies seriously in my family. My Mom was always trying new recipes and baking up our favorites (like these Chewy Chocolate Cookies and Mom’s Classic Peanut Butter Cookies) to tuck inside our lunchboxes or serve us after school. When the holidays roll around we up our cookie game with seasonal flavors like Classic Spritz Cookies and Peppermint Hot Chocolate Cookies.
Baking cookies together is definitely a tradition I have carried on with my own children. Ian loves to help me make these Small Batch Chocolate Chip Cookies (one bowl, no mixer, no chilling — so easy!). I have two kids who love all things chocolate and one that loves fruit. We have been making those chocolate chip cookies so much lately that I decided it was time to switch it up with a fruit recipe.
I thought of these Easy Thumbprint Cookies right away because they are the perfect way to incorporate fruit! They’re also great for baking with kids because they require multiple steps (mixing the dough, shaping the balls, making the indentations, filling the cookies) which means more jobs for little hands.
Tip: Get more of our favorite cookie recipes in my free Holiday Cookies eBook.
What Are Thumbprint Cookies?
Thumbprint Cookies are the American version of the Swedish pastry: Hallongrotta (which means “raspberry cave”). These baked molded cookies are usually flavored with vanilla and filled with raspberry jam. The recipe I’m sharing today also uses almond extract, which pairs deliciously with the Black Cherry Hero Fruit Spread.
The flavor possibilities are endless for these cookies. We chose fruit spread over jam or preserves because fruit spread actually contains more fruit! Hero fruit spreads are 100% natural: they contain no high fructose corn syrup, artificial flavors, colors, or preservatives, and they are certified Kosher.
What’s Needed for Thumbprint Cookies?
To make this basic thumbprint cookie recipe, you’ll need the following ingredients:
- All-purpose flour
- Baking soda and baking powder
- Granulated sugar
- Egg yolk
- Almond extract
- Vanilla extract
- Black Cherry Hero Fruit Spread
- Powdered sugar
How to Make Thumbprint Cookies
- Whisk together the dry ingredients in one bowl. In a separate bowl, cream together the wet.
- Add the dry ingredients to the wet, then mix to combine.
- Scoop the dough and roll into balls, then place on a parchment paper-lined baking sheet.
- With a floured finger or the rounded end of a spoon, make an indentation in the center of each ball.
- Fill each indentation with fruit spread.
- Bake until just golden brown around the bottom edges. Dust with powdered sugar before serving.
How to Store These Cookies
Jam thumbprint cookies should be stored in an airtight container at room temperature. They’ll last up to 1 week. Leftover cookies can also be stored in an airtight container in the freezer for up to 1 month.
Tips for the Best Thumbprint Cookies
- Use a 1-Tbsp cookie scoop for uniform cookies. This is the scoop I use all the time.
- Use the back of a teaspoon measuring spoon (the rounded size) to make uniform indentations.
- Pat the edges around the spoon to reduce cracking.
- Use the same 1 teaspoon measuring spoon to fill with just the right amount of fruit spread.
- When dusting with powdered sugar, use a spoon to cover the center if you don’t want it to be topped with powdered sugar.
More Easy Christmas Cookie Recipes:
- Butterscotch Cookies
- Spritz Cookies
- Brown Sugar Cookies
- Salted Caramel Cookies
- Old-Fashioned Iced Oatmeal Cookies
- 2 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup butter , softened (1 1/2 sticks)
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 egg yolk
- 2 tbsp honey
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup Black Cherry Hero Fruit Spread
- 1/4 cup powdered sugar, optional
- Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper or a baking mat, set aside.
- In a medium bowl, whisk flour, baking powder, and baking soda.
- With an electric mixer on medium-high speed, beat butter, sugar, and salt until creamy.
- Beat in egg yolk, honey, and extracts until smooth. Scrape the sides of the bowl as needed to incorporate mixture evenly.
- With mixer on low, beat in flour mixture until smooth.
- Using a 1-Tbsp cookie scoop, scoop the dough and roll into balls.
- Arrange the balls of dough on the prepared baking sheet at least 2 inches apart.
- With floured finger or rounded end of a spoon, make an indentation in the center of each ball.
- Fill each indentation with 1/2 tsp fruit spread or jam.
- Bake for 10 minutes, or until just golden brown around the bottom edges.
- Let the cookies cool on a the cookie sheet for five minutes before transferring to a wire rack to cool completely.
- Sift powdered sugar over cooled cookies if desired.