Jam Thumbprint Cookies with Picklin’ Parson Preserves

There is something timeless about a buttery thumbprint cookie filled with homemade jam. These simple cookies are perfect for holidays, afternoon coffee, church gatherings, or sharing with neighbors around the table. We especially love making them with Picklin’ Parson Blueberry Thyme Jam or Strawberry Basil Jam for a little farmstead twist on a classic favorite.

Ingredients:

• 1 cup softened butter
• 2/3 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/4 teaspoon salt
• Picklin’ Parson jam of choice
• Turbinado sugar for topping (optional)

Instructions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, cream together butter and sugar until light and fluffy. Mix in egg yolks and vanilla. Gradually add flour and salt until a soft dough forms.

Roll dough into 1-inch balls and place on the baking sheet. Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.

Fill each center with about 1 teaspoon of jam. Sprinkle lightly with turbinado sugar if desired.

Bake for 12–14 minutes until edges are lightly golden. Allow cookies to cool before serving.

These cookies pair beautifully with coffee, tea, and conversations shared around the kitchen table.