The classic thumbprint cookies, as the name implies are cookies pressed with the thumb in the centre and filled with a sweet jam. The filling options are limitless. I’ve made these lovely treats using some of the jams I made, such as my low sugar cranberry jam, no-sugar orange chia seed jam, quick and easy pandan kaya jam, and my 10-minute Hainanese coconut kaya jam. This kaya jam thumbprint cookies can be easily adapted to using any other jams of your choice.
Some tips on baking the thumbprint cookies
- Use unsalted butter and bring it to room temperature before use. This means the butter should be soft enough to make a dent when you gently press it with your finger or can be easily cut with a knife.
- Chill the dough for about an hour before baking. This will help firm up the butter slightly so it’s easier to shape and retains its shape during baking.
- I used vanilla extract in this recipe. You can also use almond extract as the flavour works very well with cookie dough.
- I used Stevia sweetener in this recipe, you can use Monk fruit sweetener or just normal sugar as per your preference.
- As the cookies bake quite quickly, do not set the oven temperature too high. I used a convection oven and I baked it at 160 degree celsius / 320 fahrenheit for about 10 minutes. If you are using a conventional oven, bake it at 180 degree celsius / 356 fahrenheit. However as every oven differs, do make sure to monitor the cookies before it browns too much.
Freeze and bake later
Like most cookie doughs, you can freeze the cookie dough unfilled and unshaped. Wrap it with a cling wrap and cover with airtight container or freezer bag and store in the freezer up to a month. When ready to bake, allow the dough to thaw and shape them into a ball, press down with your thumb or a spoon before filling it with the jam. Place the cookies an inch apart on a baking tray and bake as per the recipe below.
How to store kaya jam thumbprint cookies
These yummy kaya jam thumbprint cookies is best stored in an airtight container at room temperature for up to a week. If you want it to last longer, you can chill it in the fridge.
Pin now, bake later
Watch how to bake kaya jam thumbprint cookies on YouTube
Kaya Jam Thumbprint Cookies
- 280 g plain flour
- ½ tsp baking powder
- ½ tsp fine salt
- 200 g unsalted butter room temperature
- 75 g Stevia sweetener can add up to 150g
- 2 tsp vanilla extract or almond extract
- 1 cup kaya jam or any other jam of your choice
- 1 large egg room temperature
- Bring the egg and unsalted butter to room temperature at least an hour before making.200 g unsalted butter, 1 large egg
- Sift 280g plain flour, 1/2 tsp baking powder, and 1/2 tsp fine salt. Set aside.280 g plain flour, 1/2 tsp baking powder, 1/2 tsp fine salt
- Using a food mixer with paddle attachment, mix 200g unsalted butter and 75g Stevia sweetener together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the mixing bowl as needed.200 g unsalted butter, 75 g Stevia sweetener
- Add in 1 large egg and 2 tsp vanilla extract and beat on medium speed until well-mixed. Scrape down the sides of the mixing bowl as needed.2 tsp vanilla extract, 1 large egg
- Add in half of the flour mixture and mix on low speed until well incorporated. Repeat with the remaining flour mixture. Take note not to overmix. Scrape down the sides of the mixing bowl as needed. The dough will be very soft. Yields about 586g cookie dough.
- Cover the dough with cling wrap and chill in the fridge for about 1 hour or until firm enough to easily shape.
- Roll the cookie dough into 15g balls each. Place 1-inch apart on the baking sheet.
- Make an indent in each cookie using a 1/4 tsp round measuring spoon or your thumb. Note: coat the spoon with some plain flour so that the cookie dough does not stick to the spoon when making the indent.
- Fill each indent with about 1-2 tsp of kaya jam. Note: you can overfill the jam a little so that the jam will appear rounded on the top after baking.1 cup kaya jam
- Chill in the fridge covered for 15-20 minutes. Preheat oven to 160C / 320F (convection oven) or 180C / 356F (conventional oven). If you are not using a non-stick baking tray, line the baking tray with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly browned.