Name: Marionberry Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup unsalted butter, room temperature; 1/4 cup granulated white sugar; 1 egg, separated; 1/2 teaspoon pure vanilla extract; 1 cup all-purpose flour; 1/8 teaspoon salt; 1/2 cup jam

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This Marionberry Thumbprint Cookie Recipe creates the most buttery cookies I have ever enjoyed. They literally taste just like a warm biscuit out of the oven.

If you need a new butter cookie recipe to love, this is it!

If you love shortbread thumbprint cookies but need a little more, this recipe will bring that right to your oven.

Plus, these are easy thumbprint cookies to make. Seven ingredients that you can easily find at home or your local grocery store.

Now, you’re probably thinking you have to go somewhere to special to find marionberry jam. I am happy to say that many local grocery markets now sell this flavor.

I have found it at Target and Fred Meyer (Kroger). If you cannot specifically find marionberry, try looking for “mixed berry” as it is very similar. It just might not be as tart.

One of my missions for this blog when it comes to recipes is to ensure that I keep things as simple as possible. I don’t want you driving around for hours trying to find a specific ingredient.

Do jam cookies need to be refrigerated?

If you are using just a small amount of jam, you can keep the cookies at room temperature without any issues.

If you do refrigerate the thumbprint cookies be sure to let them settle to room temperature before serving.

Christmas Thumbprint Cookies

If you are looking for a great Christmas cookie recipe for exchanges or gifts, this recipe is great for those too!

Marionberry tends to be a popular flavor this time of year. These deliciously butter flavored cookies make a great gift for neighbors and for the office.

How to Make Marionberry Thumbprint Cookies Recipe

Preheat oven to 350° F and line a baking sheet with parchment paper.

This recipe will make roughly a dozen cookies. If you need to make more be sure to double the recipe.

With an electric mixer, mix together butter and sugar until fluffy in texture. Add the egg yolk and vanilla extract and beat until combined.

In a sperate medium-sized bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat until just combined.

Use a cookie dough scoop or roll the dough into about 1-inch balls of dough. Lay them out onto the prepared baking sheet.

Using your thumb, press into the center of the dough forms to create an indentation. Brush each cookie with a thin coating of egg whites.

Fill each cookie with about 1/2 teaspoon of jam.

Bake for about 13 to 15 minutes until the sides of the cookies are golden. Remove from oven and let sit for about 2-minutes on the baking sheet.

Remove cookies to a wire rack to cool completely. These cookies are at their best when served warm.

Enjoy these treats with loved ones during the holiday season or any time of the year.

Marionberry Thumbprint Cookies

Yield: 12 Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Marionberry Thumbprint Cookies are the perfect buttery treat. An easy thumbprint cookie recipe to enjoy.

Ingredients

1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1 egg, separated
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/8 teaspoon salt
1/2 cup jam

Instructions

Preheat oven to 350° F and line a baking sheet with parchment paper.
With an electric mixer, mix together butter and sugar until fluffy in texture.
Add the egg yolk and vanilla extract and beat until combined.
In a sperate medium-sized bowl, whisk together the flour and salt.
Add the flour mixture to the batter and beat until just combined.
Use a cookie dough scoop or roll the dough into about 1-inch balls of dough.
Lay them out onto the prepared baking sheet.
Using your thumb, press into the center of the dough forms to create an indentation.
Brush each cookie with a thin coating of egg whites.
Fill each cookie with about 1/2 teaspoon of jam.
Bake for about 13 to 15 minutes until the sides of the cookies are golden.
Remove from oven and let sit for about 2-minutes on the baking sheet.
Remove cookies to a wire rack to cool completely.