jam thumbprint biscuits
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Jam thumbprint cookies

These jam thumbprint cookies are one of the easiest things you can make with young children so are a great way to while away an afternoon baking with kids.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Snack
Cuisine: American, British
Keyword: biscuits, cookie
Servings: 25
Author: cookingwithmykids


  • 200 g (7/8 cup) butter (unsalted) (softened )
  • 200 g (7/8 cup) golden caster sugar
  • 1 tsp vanilla extract
  • 320 g (3 cups) plain flour
  • 1 egg
  • ½ tsp baking powder
  • ½ tsp salt
  • 50 g raspberry jam


Pre-heat the oven to 180C / 160C fan /gas mark 4 / 350 F and line two or three baking trays with baking paper.

    Beat the butter, sugar and vanilla

    • Get your little one to measure the butter (zap it in the microwave for 10 seconds or so if it’s not soft), sugar and vanilla and add to a large mixing bowl or freestanding mixer.
    • Beat together with the paddle attachment of your mixer, a hand held mixer or wooden spoons until the mixture is pale and fluffy.

    Add the egg

    • Crack the egg in a small bowl first then add to your mixture. Beat it together until it is well combined.

    Add the remaining ingredients

    • Measure the flour, baking powder and salt and add to your biscuit dough. Mix everything together until you have a soft dough.

    Form the biscuits

    • Roll small bits of dough into balls (about 3cm in diameter) and place on your baking tray. Leave a gap between the biscuits as they’ll spread in the oven.
    • Gently press your thumb into the centre of each biscuit to create a small hollow.

    Add the jam

    • Spoon a small amount of jam (about ½ tsp) into the centre of each biscuit until the hollow is full.

    Bake the thumbprint biscuits

    • Bake in the oven for round 12-15 minutes. They’re ready when they have started to turn golden at the edges. Leave to cool on the baking trays before moving to a wire rack.