These jam-filled bites are as cheerful as spring itself – soft, sweet and gone before you know it.
As spring blossoms around us, these buttery thumbprint cookies — inspired by the classic Swedish Hallongrotta — are the perfect bite-sized treat to welcome the season. Soft, sweet and filled with jammy goodness, they’re the kind of simple pleasure that fits perfectly with the fresh start of spring. Whether you’re baking to share or keeping them all to yourself, these cookies are sure to brighten up your day.
They’re easy to make and endlessly customizable. Fill them with whatever fruit preserves you like — strawberry, apricot, lemon curd or even something homemade if you’re feeling creative. Dust them with powdered sugar, add a light drizzle of icing or leave them plain — however you dress them up, they’re as fun as they are delicious.
I made a batch the other day and found myself totally absorbed in the process — rolling dough, pressing thumbprints, spooning in jam. It’s the kind of baking that’s easy to get lost in. These cookies don’t just taste great — they bring a little extra joy to your day. Store them in an airtight container at room temperature, and they’ll stay fresh all week (if they last that long).
Servings: 20 cookies
Time: 45 minutes
Ingredients:
1 cup (2 sticks) unsalted butter softened
⅔ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ cup assorted fruit jams (raspberry, apricot, lemon curd, etc.)
Optional: powdered sugar
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy (about 2-3 minutes).
- Mix in vanilla, then add flour and salt. Stir until just combined. The dough will be soft but shouldn’t be sticky.
- Scoop dough into 1-inch balls and roll them smooth. Place them two inches apart on the baking sheet.
- Make an indentation in the center of each ball using your thumb or the back of a small spoon.
- Fill each indent with about ½ teaspoon of your chosen jam.
- Bake for 12-14 minutes or until the edges are just lightly golden. Let them cool on the pan for a few minutes, then transfer to a wire rack. Optional decoration: dust with powdered sugar.
This is one of those recipes that’s both easy to love and easy to make. Whether you’re hosting a garden brunch, dropping off treats for a friend or just baking to enjoy your own quiet moment, these thumbprint cookies are a sweet and simple reminder that spring has arrived.
A version of this article appeared on p. 16 of the May 8th, 2025 print edition of the Daily Nexus.
