Ina Garten Jam Thumbprint Cookies
Jam Thumbprint Cookies feature a rich, buttery cookie dough that’s shaped into small rounds, pressed to create a “thumbprint” well, and filled with fruity jam before baking. Ina Garten’s version adds a coconut coating that becomes golden and toasty during baking, creating a delightful contrast with the tender cookie.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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3 sticks (12 ounces) unsalted butter, at room temperature
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1 cup granulated sugar
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1 teaspoon pure vanilla extract
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3½ cups all-purpose flour
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¼ teaspoon kosher salt
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1 extra-large egg, beaten with 1 tablespoon water (for egg wash)
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7 ounces sweetened flaked coconut
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Raspberry jam, apricot jam, or your favorite fruit preserves
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 3–5 minutes, until light and fluffy. Add the vanilla and mix until combined.
Sift together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the creamed butter and sugar. Mix just until the dough comes together.
Scoop dough into 1¼-inch balls. Dip each ball lightly into the beaten egg wash, then roll it in the flaked coconut.
Place the coconut-covered balls on prepared baking sheets, spacing about 2 inches apart. Press your thumb gently into the center of each ball to make a well.
Spoon about ¼ teaspoon of jam into each indentation.
Bake for 20–25 minutes, until the coconut is golden and the cookies are set. Cool completely on wire racks.