Sugar Cookie Thumbprints with Spiced Jam

Kim Ima is owner of The Treats Truck, a bakery on wheels in New York City, and author of The Treats Truck Baking Book. Ima believes that the middle of an ordinary day is the perfect time to treat yourself or a friend to a cookie, like these thumbprint cookies filled with cinnamon- or ginger-spiced jam.

Serves: 27
Serving Size: 2 cookies
20 mins Prep time 12 mins Cook time
20 mins Prep time
12 mins Cook time
  • For the Sugar Cookies, mix flour, baking powder and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, cream and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 30 minutes or until firm.

  • Preheat oven to 350°F. For the Spiced Jams, mix berry jam with cinnamon in small bowl until well blended. Mix apricot or peach preserves or orange marmalade with ginger in another small bowl. Shape dough into 3/4-inch balls. Place on baking sheets. Use a measuring teaspoon to make an indentation in center of each cookie. Fill each with 1/2 teaspoon of the spiced jam.

  • Bake 10 to 12 minutes or until lightly browned around the edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutrition information

(Amount per serving)

  • 175Calories: 175Cholesterol: 27mg
  • Sodium: 125mgProtein: 2g
  • Total Fat: 7gSaturated Fat: 5g
  • Fiber: 0gCarbohydrate: 26g