High Altitude Thumbprint Cookies with Jam
There’s something magical about a classic thumbprint cookie — soft, buttery dough with a sparkle of sugar and a jewel-like center of sweet jam.
At high altitude, these little cookies bake up beautifully tender with a delicate crumb that melts in your mouth. Whether you fill them with raspberry, apricot, or your favorite homemade preserve, each bite feels like a cozy moment wrapped in sweetness.
Try these other HIGH ALTITUDE COOKIE RECIPES…Brown Butter Chocolate Chip Cookies, fudgy Chocolate Crinkle Cookies, soft Snickerdoodle Cookies, or Peanut Butter Blossoms.
This High Altitude Thumbrpint Cookie is made at 8,000 ft elevation. To adjust the recipe for other elevations check out high altitude baking adjustments.
Why You’ll Love This Recipe:
- CLASSIC & NOSTALGIC – these cookies taste just like the ones you grew up with, but adjusted perfectly for high altitude
- BRIGHT, FRUITY FLAVOR – the jam adds a pop of sweetness and color in every bite
- SOFT & TENDER TEXTURE – the cookies bake up buttery and delicate, never dry or crumbly
- VERSATILE FILLING OPTION – raspberry, strawberry, apricot — use any jam you love
- BEAUTIFUL PRESENTATION – their jewel-like centers make them perfect for gifting or holiday cookie trays
- EASY TO MAKE – simple ingredients and straightforward steps make this a no-fuss, dependable recipe
Recommended Tools:
- LARGE MIXING BOWL
- MEASURING CUPS
- TEASPOON OR YOUR THUMB
- BAKING SHEET
- OPTIONAL: COOKIE SCOOP
- OPTIONAL: PARCHMENT PAPER
Ingredients:
- BUTTER – adds richness, flavor, and tenderness
- WHITE SUGAR – adds a kiss of sweetness
- LARGE EGGS – binds the dough together and keeps the cookies soft
- VANILLA EXTRACT – helps to enhance the flavor (a little secret of mine…I never measure vanilla when I’m baking)
- ALL PURPOSE FLOUR – forms the base of the dough
- CORN STARCH – the SECRET ingredient for a soft, tender cookie
- KOSHER SALT – not skip the salt, it enhances the flavor of every ingredient
- JAM – let your heart decide…raspberry, strawberry, peach, apricot, etc
TIP: the most accurate way to measure flour is never scoop it up, always spoon it into the measuring cup and level it off
How To Make Thumbprint Cookies with Jam:
- PREHEAT OVEN & PREPARE PAN – preheat oven to 350°. Prepare a large baking sheet with parchment paper
- CREAM BUTTER & SUGAR – mix the butter and sugar on medium-high for about 3 minutes until the mixture is smooth and no longer grainy
- ADD EGGS & VANILLA – mix in 1 large egg and 1 egg yolk and vanilla into the mixture until combined
- COMBINE FLOUR, CORN STARCH, & SALT – mix the flour, corn starch, and salt together. Slowly add the dry ingredients into the wet ingredients as you mix on low
- CREATE 1 INCH BALLS – divide the dough into 1 inch balls and place on a baking sheet
- CREATE INDENT – create a shallow indent into the dough with your thumb or a smooth spoon
- ADD JAM – add 1/2 – 1 teaspoon of jam into the indent
- BAKE – bake at 350° for 11-14 minutes
- COOL & ENJOY – allow the cookies to cool on the pan before removing or else they will fall apart. Then enjoy!
Find the full ingredients list and directions in the recipe box below.
FAQs:
How do I know when the thumbprint cookies are done?
They’re ready when the edges are lightly set and the bottoms are just turning golden. The centers should still look soft — they’ll finish setting as they cool.
Can I freeze thumbprint cookies?
Yes! You can freeze them baked or unbaked. Baked cookies freeze well for up to 2 months. For unbaked cookies, freeze the shaped dough balls and add filling after thawing.
Why does the filling bubble over in thumbprint cookies?
If the thumbprint is too shallow or overfilled, jam or pecan filling can spill out. Make a deep well and fill it only about ¾ full.
How do I keep cookies soft?
Store them in an airtight container with a small piece of bread or a marshmallow — they’ll stay perfectly tender for several days.
Can I make thumbprint cookies ahead for the holidays?
Definitely! Thumbprints are excellent make-ahead cookies. Bake them, cool fully, and freeze — or make the dough and refrigerate for 24–48 hours.
Other High Altitude Recipes:
If you make this delicious High Altitude Thumbprint Cookie recipe please rate this recipe and leave a comment below about how it turned out. If you have any questions, post them below and I would love to help you out.
High Altitude Thumbprint Cookies with Jam
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- large mixing bowl
- Measuring Cups
- Teaspoon or your thumb
- Baking sheet
- cookie scoop optional
- Parchment paper optional
Ingredients
- 1 cup Butter softened
- ½ cup White Sugar
- 1 Large Egg and 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- 2 ¼ cup All Purpose Flour
- 1 tablespoon Corn Starch
- ½ teaspoon Kosher Salt
- ½ cup Jam
Instructions
- PREHEAT OVEN & PREPARE PAN – preheat oven to 350°. Prepare a large baking sheet with parchment paper
- CREAM BUTTER & SUGAR – mix the butter and sugar on medium-high for about 3 minutes until the mixture is smooth and no longer grainy
- ADD EGGS & VANILLA – mix in 1 large egg and 1 egg yolk and vanilla into the mixture until combined
- COMBINE FLOUR, CORN STARCH, & SALT – mix the flour, corn starch, and salt together. Slowly add the dry ingredients into the wet ingredients as you mix on low
- CREATE 1 INCH BALLS – divide the dough into 1 inch balls and place on a baking sheet
- CREATE INDENT – create a shallow indent into the dough with your thumb or a shallow teaspoon
- ADD JAM – add 1/2 – 1 teaspoon of jam into the indent
- BAKE – bake at 350° for 11-14 minutes
- COOL & ENJOY – allow the cookies to cool on the pan before removing or else they will fall apart. Then enjoy!
Perfect thumbprint cookies! Highly suggest this easy recipe.