Blackberry Beeswax Jam Thumbprint Cookies
These tender butter cookies with a jammy blackberry center are the very soul of cottagecore baking, simple, handmade, and filled with the flavor of wild brambles. Each cookie is pressed with a thumb to create a little nest that holds a glistening pool of dark blackberry jam.
Classic buttery thumbprint cookies filled with homemade-style blackberry jam and dusted with powdered sugar.
Nutrition per serving
Ingredients
dough
filling
garnish
Instructions
Make the Cookie Dough
Beat the softened butter and granulated sugar together until pale and creamy, about 3 minutes. Mix in the vanilla extract then gradually stir in the flour until a soft dough forms that holds together when pressed. Do not chill this dough as it is easier to shape when soft.
Roll and Press
Roll tablespoon-sized portions of dough into smooth balls and place them 2 inches apart on a parchment-lined baking sheet. Use your thumb or the back of a rounded teaspoon to press a deep indent into the center of each ball without pressing all the way through.
Fill and Bake
Spoon about half a teaspoon of blackberry jam into each indent, filling it nearly to the top. Bake at 350 degrees F for 14 to 16 minutes until the cookies are set and the edges are just barely golden. The jam will bubble slightly which is perfectly normal.
Cool and Dust
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once completely cool, dust generously with powdered sugar using a fine sieve for a beautiful snowy finish.
Substitutions
Common mistakes
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