There’s something timeless and heartwarming about making thumbprint cookies with mulberry jam — a recipe that not only fills your kitchen with the sweet scent of buttery dough but also connects you to generations of bakers before you. I remember standing on a stool as a child, pressing my tiny thumb into soft cookie dough beside my grandmother, who always made sure a jar of homemade mulberry jam was ready for these little treasures.
These cookies have European roots, especially in Scandinavian baking, where they are called hallongrotta, or “raspberry cave.” But across cultures, thumbprint cookies have been filled with a variety of jams and preserves, making them a versatile treat that can change with the seasons. Using mulberry jam brings a uniquely rich, dark berry flavor — slightly tangy, slightly earthy — that sets them apart from the more common raspberry or strawberry versions.
Whether you make them for a holiday gathering, a spring picnic, or just a cozy weekend afternoon, these thumbprint cookies are little bites of joy that never go out of style.
Why You’ll Love This Recipe
These thumbprint cookies are:
- Buttery, soft, and melt-in-your-mouth.
- Easy to make with just a few pantry staples.
- A perfect balance of sweet cookie and tangy mulberry jam.
- Beautiful on a dessert platter or as homemade gifts.
- Versatile — you can swap in other jams if you like.
INGREDIENTS YOU’LL NEED
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mulberry jam
HOW TO MAKE Thumbprint Cookies with Mulberry Jam
STEP-BY-STEP INSTRUCTIONS
Step 1: Cream the butter and sugar
Start by beating the softened butter and sugar together in a large bowl until light and fluffy. I always find this part comforting — the mixture becomes pale and airy, promising tender cookies ahead.
Step 2: Add the vanilla
Mix in the vanilla extract, which deepens the flavor and gives the cookies a lovely aroma.
Step 3: Add dry ingredients
Gradually add the flour and salt, mixing until a soft dough forms. The dough should be easy to shape but not sticky.
Step 4: Shape the cookies
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Now comes the fun part: gently press your thumb into the center of each ball to make a small well. This step always brings back memories of baking with family, tiny thumbs lined up alongside big ones.
Step 5: Fill with jam
Spoon about 1/2 teaspoon of mulberry jam into each thumbprint. The deep purple jam against the pale dough is so pretty — it’s like adding jewels to your cookies.
Step 6: Bake
Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
HELPFUL TIPS
- If the dough cracks when you press the thumbprint, just smooth it gently with your fingers.
- Chill the shaped dough balls for 10 minutes before baking to help them hold their shape.
- Be careful not to overfill the centers with jam — a little goes a long way, and too much can spill over during baking.
DETAILS
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: European-inspired
Diet: Vegetarian
NOTES
You can easily swap the mulberry jam for raspberry, blueberry, or even apricot jam if you want a different twist. Also, these cookies freeze beautifully, making them perfect for make-ahead holiday baking.
NUTRITIONAL INFORMATION (per cookie, approximate)
Calories: 120
Fat: 7g
Carbohydrates: 14g
Sugar: 7g
Protein: 1g
FREQUENTLY ASKED QUESTIONS
Can I use store-bought jam?
Yes! While homemade mulberry jam adds a personal touch, good-quality store-bought jam works perfectly.
Can I freeze these cookies?
Absolutely. Freeze them in a single layer, then transfer to a freezer bag for up to 2 months. Let them thaw at room temperature.
Why did my cookies spread too much?
Your butter might have been too soft, or you may need to chill the dough a bit before baking.
STORAGE INSTRUCTIONS
Store thumbprint cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them and thaw as needed.
Related Recipes
If you liked these, you’ll definitely enjoy these other cheesy (and jammy) delights:
- Gingerbread NYC Cookies
- Peanut Butter Brownie Cookies
- Toasted Coconut Mini Pavlovas with Coconut Custard
- Orange Cranberry Ricotta Cookies
CONCLUSION
Making thumbprint cookies with mulberry jam is more than just baking — it’s crafting a small, edible piece of tradition and love. Whether you’re baking them with family or gifting them to friends, these cookies bring a touch of homemade magic to any occasion. So preheat your oven, pull out that jar of jam, and let’s make something sweet together.
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Thumbprint Cookies with Mulberry Jam
Description
There’s something timeless and heartwarming about making thumbprint cookies with mulberry jam — a recipe that not only fills your kitchen with the sweet scent of buttery dough but also connects you to generations of bakers before you. I remember standing on a stool as a child, pressing my tiny thumb into soft cookie dough beside my grandmother, who always made sure a jar of homemade mulberry jam was ready for these little treasures.
These cookies have European roots, especially in Scandinavian baking, where they are called hallongrotta, or “raspberry cave.” But across cultures, thumbprint cookies have been filled with a variety of jams and preserves, making them a versatile treat that can change with the seasons. Using mulberry jam brings a uniquely rich, dark berry flavor — slightly tangy, slightly earthy — that sets them apart from the more common raspberry or strawberry versions.
Whether you make them for a holiday gathering, a spring picnic, or just a cozy weekend afternoon, these thumbprint cookies are little bites of joy that never go out of style.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mulberry jam
Instructions
Step 1: Cream the butter and sugar
Start by beating the softened butter and sugar together in a large bowl until light and fluffy. I always find this part comforting — the mixture becomes pale and airy, promising tender cookies ahead.
Step 2: Add the vanilla
Mix in the vanilla extract, which deepens the flavor and gives the cookies a lovely aroma.
Step 3: Add dry ingredients
Gradually add the flour and salt, mixing until a soft dough forms. The dough should be easy to shape but not sticky.
Step 4: Shape the cookies
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Now comes the fun part: gently press your thumb into the center of each ball to make a small well. This step always brings back memories of baking with family, tiny thumbs lined up alongside big ones.
Step 5: Fill with jam
Spoon about 1/2 teaspoon of mulberry jam into each thumbprint. The deep purple jam against the pale dough is so pretty — it’s like adding jewels to your cookies.
Step 6: Bake
Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
You can easily swap the mulberry jam for raspberry, blueberry, or even apricot jam if you want a different twist. Also, these cookies freeze beautifully, making them perfect for make-ahead holiday baking.
