These Thumbprint Jewels are tender lemon-scented cookies filled with jewel-toned jam and finished with chopped nuts. These festive little bites are ideal for sharing during the holidays or dressing up a cookie tray.
Here’s a cookie that definitely deserves a place on your holiday baking list! Thumbprint Jewels are small, delicate cookies with a soft, buttery texture and a hint of lemon. A touch of jam in the center adds a bit of sweetness and a pop of color that gives them a festive look.
They’re simple to make, even in the busiest part of December, and they yield a generous batch for sharing. I like to package a dozen in a clear cellophane bag tied with ribbon for hostess gifts, or arrange them on a tray with pralines and fudge. However you serve them, these cookies will add a touch of charm to the season.
— This post was originally published on December 17, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 32 Minutes
Servings: 24 (2 cookies/serving)
Primary Ingredient(s): Flour, butter, powdered sugar, egg, cream cheese, lemon zest, nuts, seedless jam
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“These are so pretty and perfect for the holiday season!!”
— Sues
What You’ll Like About This Recipe
- They’re great for holiday trays.
- Use any seedless jam you enjoy. Raspberry, cherry, apricot, or orange marmalade all work well.
- They hold up well in bags or tins, so they’re great for gifting.
- No fancy tools or techniques required. Just a bowl, a spoon, and a little time.
Ingredient Notes
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- All-purpose flour – You’ll need all-purpose flour for this recipe. My all-time favorite flour for baking is, of course, White Lily. With modern flours, there’s really no need to sift, but do measure carefully (see How to Measure Flour below).
- Baking soda and baking powder – The leavening agents that make the cookies rise.
- Butter – For holiday baking, I’d choose a good-quality butter like Land o’ Lakes or a European butter such as Kerrygold Pure Irish butter. Let it soften slightly before mixing.
- Powdered sugar – Creates a tender, melt-in-your-mouth texture. Granulated sugar won’t produce quite the same result.
- Egg yolk – You just need one yolk for this recipe. It adds its own richness to the dough and provides some structure to hold the dough together.
- Cream cheese – Use regular cream cheese for the higher fat content. Philadelphia cream cheese is probably the most popular brand in the U.S.
- Lemon zest – Freshly grated zest adds a bright citrus background flavor that work well with the buttery base. One small lemon should be plenty.
- Chopped nuts (optional) – Finely chopped almonds, pistachios, pecans, or walnuts add a nice texture and a decorative edge. Chop them finely so they adhere well.
- Seedless jam – Smooth, seedless jams are ideal. Raspberry, cherry, and apricot are traditional favorites.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Measure Flour
How you measure flour when baking matters more than you might think. Too much flour can make for a dry and dense result, instead of tender and light. For the most accurate results, use the fluff, scoop, and level method. First, give the flour a stir or “fluff” it with a fork or spoon. Then, lightly spoon the flour into a dry measuring cup without packing it down. Finally, use the flat edge of a knife to sweep across the top and level it off. This simple process help you achieve accurate measurements.
How to Make Thumbprint Jewels
- Preheat the oven to 350 degrees. Prepare two large baking sheets by lining with parchment paper, greasing or spraying with cooking spray.
- Stir together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, combine the butter, sugar, and egg yolk. Beat at medium speed with an electric mixer until fluffy and well blended. Add the cream cheese, vanilla, and lemon zest, beating until evenly incorporated.
- On low speed, beat in the flour mixture until well blended. Let stand for 5 to 10 minutes or until the dough firms up slightly.
- Shape portions of the dough into approximately 1-inch balls. Place the dough in the palm of your hand and cup your other hand over the top. Roll the dough between your cupped hands to form a smooth little ball.
- Dip the tops of the balls into the chopped nuts, if using.
- Place the balls, nut side up, on the baking sheets, about 1 ½ inches apart.
- Use your thumb to press a deep well into the center of each ball.
- Place about ¼ teaspoon jam in each indentation.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes or until the cookies are just barely brown at the edges. Reverse the baking sheet halfway through baking to ensure even browning. Transfer the baking sheet to a wire rack and let stand until cookies firm up slightly, about 2 to 3 minutes.
- Remove the cookies from the pan and place them on the wire rack to cool completely.
- Store in an airtight container for up to two weeks or freeze for up to a month.
Recipe Success Tips
- If the dough feels too soft to roll, refrigerate it for 10 to 15 minutes before shaping.
- Do not overfill the centers. A small amount of jam will spread naturally during baking.
- Use smooth, seedless jams for neat results and a glossy finish.
- Rotate baking sheets halfway through for even browning.
- Vary the jam flavors in one batch of cookies for a colorful presentation on your tray.
Storage Instructions
Store in an airtight container for up to two weeks. Separate layers with parchment or wax paper to keep cookies from sticking.
To freeze, place cooled cookies in a single layer on a baking sheet and freeze until firm. Transfer to an airtight container with parchment paper between the layers. Freeze for up to one month. Bring frozen cookies to room temperature before serving.
More Holiday Recipes You’ll Like
If you like this recipe, you’ll also want to try these!
Questions About Thumbprint Jewels
That would indicate that the indentations were either too shallow or they were overfilled. Press firmly (but don’t go all the way through the dough!) and use only about ¼ teaspoon of jam per cookie.
If the dough is cracked when you pressed into make the well, it was either too cold, too dry, or rolled loosely. Try chilling the dough for a few minutes, then roll smoother balls (no visible seams), and press a shallow well before filling. Some bakers recommend using the back of a small spoon or a lightly oiled wooden dowel to make the well more uniform.
Well, sure. The chopped nuts are optional and mostly for texture and appearance. You can omit the nuts and dust the cookies with powdered sugar or simply leave them plain.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Thumbprint Jewels
Ingredients
- 2 ¼ cups all-purpose flour
- scant ½ tsp. baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter slightly softened (2 sticks)
- 1 cup powdered sugar
- 1 large egg yolk
- 3 ounces cream cheese slightly softened and cut into chunks
- 1 ½ teaspoon vanilla
- 1 teaspoon finely grated lemon zest
- ⅔ cup finely chopped nuts optional (almonds, pistachios, pecans, etc)
- 12 teaspoons seedless jam
Instructions
- Preheat the oven to 350 degrees. Prepare two large baking sheets by lining with parchment paper, greasing or spraying with cooking spray.
- Stir together flour, baking soda, baking powder and salt in a medium bowl. Set aside.2 ¼ cups all-purpose flour, scant ½ tsp. baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, combine the butter, sugar and egg yolk. Beat at medium speed with an electric mixer until fluffy and well blended. Add the cream cheese, vanilla and lemon zest beating until evenly incorporated.1 cup butter, 1 cup powdered sugar, 1 large egg yolk, 3 ounces cream cheese, 1 ½ teaspoon vanilla, 1 teaspoon finely grated lemon zest
- On low speed, beat in the flour mixture until well blended. Let stand for 5 to 10 minutes or until dough firms up slightly.
- Shape portions of the dough into balls approximately 1-inch in diameter. (Place the dough in the palm of your hand and cup your other hand over the top. Roll the dough between your cupped hands to form a smooth little ball.)
- Dip the tops of the balls into the chopped nuts, if using.⅔ cup finely chopped nuts
- Place the balls, nut side up, on the baking sheets, about 1 ½ inches apart.
- Using your thumb, press a deep well into the center of each ball.
- Place about ¼ teaspoon jam in each indentation.12 teaspoons seedless jam
- Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes or until the cookies are just barely brown at the edges. Reverse the baking sheet halfway through baking to ensure even browning.
- Transfer the baking sheet to a wire rack and let stand until cookies firm up slightly, about 2 to 3 minutes.
- Remove the cookies from the pan and place them on the wire rack to cool completely.
- Store in an airtight container for up to two weeks or freeze for up to a month.
Notes
- For best results, use the fluff, scoop, and level method explained in the post when measuring flour.
- Choose seedless, smooth jam and fill each indentation with no more than ¼ teaspoon to prevent overflow.
- Store cookies in an airtight container at room temperature for up to 2 weeks, or freeze for up to 1 month.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
These are so pretty and perfect for the holiday season!!
Thanks Sues! They make pretty gifts wrapped up in cellophane bags with a bow :-)
Glad you liked my cookies. Let look just the same as when I make them. Happy Baking!
Beautiful and delicious sounding cookies.
Made these on Thursday with maraschino cherries in the center. Took them to work on Friday and they disappeared rather quickly. Super easy and oh so pretty.
Beautiful cookies! Someone gave me the gift of homemade marmalade, think I’ll make some of these cookies:@)
lovely jam cookies, like the nuts too…what, no mayhaw?
Oh, man! I didn’t even think about Mayhaw. Wouldn’t that be good!?
Oh how I ADORE these traditional Christmas jewels!! Happy holidays