Jam Thumbprint Cookies
Buttery vanilla cookies rolled in sweet coconut and filled with raspberry or apricot jam. A lightly golden coconut crust surrounds each colourful fruit centre. Batch yield: 32 coconut-coated jam thumbprint cookies: 16 raspberry and 16 apricot. One serving: 1 cookie, approximately 40 g after baking and cooling. Allow approximately 3 hours 23 minutes from cold butter to completely cooled cookies. Prep time is 155 non-oven minutes: 60 minutes for butter softening, 35 minutes hands-on preparation, 30 minutes initial chilling and 30 minutes cooling after the final tray. Cook time is 48 minutes for two sequential 24-minute tray batches. Oven preheating overlaps chilling; the second tray's additional refrigerated wait and the first tray's cooling overlap baking, so they are not counted again. Actual baking may total 44–52 minutes. Appliances: Oven; Electric hand mixer; Refrigerator. Equipment: Two baking trays, approximately 40 × 30 cm each; Baking parchment; Digital kitchen scales; Large mixing bowl; Medium mixing bowl; Two shallow bowls; Two small bowls for jam; Spatula; Fork or small whisk; Teaspoons; Wire cooling racks. Allergens: Contains wheat (gluten), milk, egg and coconut. Check packaged ingredients for additional allergens and cross-contact information. Use vegetarian, pectin-set jams. Nutrition is estimated per cookie from the listed quantities, including the coating; a little egg wash or coconut may remain unused. Rounded macronutrients provide approximately 198 kcal per cookie. Storage: Once completely cool, store in an airtight container with baking parchment between layers. Keep at cool room temperature for up to 3 days, or refrigerate for up to 7 days; the coconut coating will gradually soften. Freeze in a sealed container for up to 2 months. Thaw covered at room temperature for about 1 hour before eating.
155 min
Prep
48 min
Cook
32
Serves
198
Calories
Macros · per serving
2g protein
24g carbs
11g fat
Ingredients
For 32 servings
- 340 g Unsalted butter
- 200 g Caster sugar
- 5 ml Vanilla extract
- 440 g Plain all-purpose flour
- 1 g Fine salt
- 1 Large egg
- 15 ml Water
- 200 g Sweetened flaked coconut
- 80 g Raspberry jam, vegetarian and pectin-set
- 80 g Apricot jam, vegetarian and pectin-set
Instructions
- 1
Cut the butter into cubes and leave at room temperature for about 60 minutes, until it yields easily to a finger but is not melted or oily. Line two baking trays, each approximately 40 × 30 cm, with baking parchment.
- 2
In a large bowl, beat the softened butter and sugar with an electric hand mixer on medium speed for 3–4 minutes, scraping down the bowl, until creamy and slightly lighter in colour. Beat in the vanilla.
- 3
Stir the flour and salt together in a separate bowl. Add them to the butter mixture in two additions, mixing on low speed only until moist clumps form. Finish with a spatula, pressing the mixture together into a soft, cohesive dough.
- 4
Divide the dough into 32 portions of approximately 31 g each and roll into smooth balls. Whisk the whole egg with the water in a shallow bowl. Put the coconut in another shallow bowl, and weigh the two jams into separate small bowls.
- 5
Dip each dough ball briefly into the egg wash, let excess drip off, then roll in coconut. Arrange 16 balls on each prepared tray in a 4 × 4 pattern, with centres at least 7 cm apart. Press a broad, deep hollow into each ball with your thumb or the back of a teaspoon, leaving a solid base and gently pinching any large cracks closed.
- 6
Fill 16 hollows with raspberry jam and 16 with apricot jam, using 5 g per cookie. Keep the jam within the hollows. Refrigerate both trays for 30 minutes.
- 7
During the final 15 minutes of chilling, preheat the oven to 180°C conventional (350°F), or 160°C fan (320°F). Set a shelf in the middle of the oven.
- 8
Bake the first tray for about 24 minutes, rotating it front to back after 12 minutes. Check from 22 minutes: the cookie edges and bases should be lightly golden, the coconut tips golden, and the dough around the jam set rather than wet. Depending on your oven, allow up to 26 minutes. Keep the second tray refrigerated meanwhile.
- 9
Remove the first tray and bake the second tray in the same way for about 24 minutes. Let the first batch rest on its tray for 5 minutes, then carefully transfer the cookies to a wire rack while the second batch bakes.
- 10
Give the second batch 5 minutes on its tray before transferring it to a rack. Allow each batch approximately 30 minutes of total cooling, including its tray rest, until completely cool and the jam centres are no longer warm. The cookies are delicate while hot and firm as they cool.
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