Thumbprint Cookies

Thumbprint Cookies

(22 – 24 Cookies)



  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg yolk
  • 1/2 tsp. imitation butter flavor
  • course sugar (optional)
  • assorted jam


  • 1 cup powdered sugar
  • 2 – 3 Tbsp. milk


Preheat oven to 350°F. Line baking sheet with parchment paper.

For cookies, cream butter and 1/2 cup sugar.  Add egg yolk and butter flavor.  Mix until combined.  Add baking mix 1 cup at a time, mixing after each addition. Combine well.  Roll into 1 inch balls.  Roll in course sugar (optional).  Keep dough covered with plastic wrap when not in use.  Place balls 2 inches apart on baking pan.  With a small rounded measuring spoon or your thumb, make an indentation on top of each ball.  Fill with 1/4 to 1/2 teaspoon of jam (thicker jam works best).  Bake 8 – 10 minutes.  Cool several minutes before removing from baking sheet and placing on wire rack.  Cool completely.  For glaze, combine ingredients and mix with whisk.  Drizzle over cookies (optional).

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