This easy recipe for Barefoot Contessa Jam Thumbprint Cookies is a delightful treat with a crispy coconut coating and a sweet jam filling. Perfect for any occasion, these cookies offer a balance of sweetness and crunch. Plus, you can use raspberry or apricot jam for a tasty variation!
Ingredients Needed
- 3/4 pound (3 sticks) unsalted butter (340g), at room temperature
- 200g sugar
- 1 teaspoon pure vanilla extract
- 3-1/2 cups (440g) all-purpose flour
- 1/4 teaspoon kosher salt
- 1 egg, beaten with 15ml water (for egg wash)
- 200g sweetened flaked coconut
- Raspberry and/or apricot jam
How To Make Jam Thumbprint Cookies
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugar: In an electric mixer with the paddle attachment, cream together the butter and sugar until just combined. Add the vanilla extract and mix.
- Sift dry ingredients: Sift the flour and salt into a separate bowl.
- Combine wet and dry ingredients: Gradually add the flour mixture to the creamed butter and sugar while mixing on low speed until the dough starts to come together.
- Chill the dough: Dump the dough onto a floured surface and shape it into a flat disc. Wrap it in plastic wrap and chill for 30 minutes.
- Form the cookies: Roll the dough into 1-1/4-inch (3cm) balls, weighing around 1 ounce (30g) each. Dip each ball into the egg wash and roll it in coconut.
- Prepare for baking: Place the coconut-coated balls on an ungreased baking sheet and gently press an indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation.
- Bake: Bake for 20-25 minutes, or until the coconut is golden brown.
- Cool and serve: Let the cookies cool on a wire rack before serving.
Recipe Tips
- Chill the dough: Chilling the dough helps the cookies hold their shape while baking, preventing them from spreading too much.
- Use a scale: Weigh the dough balls (around 1 ounce or 30g each) for even baking and consistent size.
- Jam variety: Try using different jams, like raspberry, apricot, or strawberry, to switch up the flavours.
- Golden coconut: Keep an eye on the cookies as they bake to ensure the coconut turns golden brown, not burnt.
- No greased sheet: Do not grease the baking sheet, as the coconut will help the cookies release easily once baked.
How To Store Leftovers
- Refrigerate: Allow the cookies to cool completely before storing in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze in an airtight container for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
Nutrition Facts
Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 750 kcal
- Total Fat: 40g
- Saturated Fat: 10g
- Cholesterol: 200mg
- Sodium: 1200mg
- Potassium: 850mg
- Total Carbohydrate: 40g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 60g
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Barefoot Contessa Jam Thumbprint Cookies
Description
This easy recipe for Barefoot Contessa Jam Thumbprint Cookies is a delightful treat with a crispy coconut coating and a sweet jam filling. Perfect for any occasion, these cookies offer a balance of sweetness and crunch. Plus, you can use raspberry or apricot jam for a tasty variation!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugar: In an electric mixer with the paddle attachment, cream together the butter and sugar until just combined. Add the vanilla extract and mix.
- Sift dry ingredients: Sift the flour and salt into a separate bowl.
- Combine wet and dry ingredients: Gradually add the flour mixture to the creamed butter and sugar while mixing on low speed until the dough starts to come together.
- Chill the dough: Dump the dough onto a floured surface and shape it into a flat disc. Wrap it in plastic wrap and chill for 30 minutes.
- Form the cookies: Roll the dough into 1-1/4-inch (3cm) balls, weighing around 1 ounce (30g) each. Dip each ball into the egg wash and roll it in coconut.
- Prepare for baking: Place the coconut-coated balls on an ungreased baking sheet and gently press an indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation.
- Bake: Bake for 20-25 minutes, or until the coconut is golden brown.
- Cool and serve: Let the cookies cool on a wire rack before serving.
Notes
- Chill the dough: Chilling the dough helps the cookies hold their shape while baking, preventing them from spreading too much.
- Use a scale: Weigh the dough balls (around 1 ounce or 30g each) for even baking and consistent size.
- Jam variety: Try using different jams, like raspberry, apricot, or strawberry, to switch up the flavours.
- Golden coconut: Keep an eye on the cookies as they bake to ensure the coconut turns golden brown, not burnt.
- No greased sheet: Do not grease the baking sheet, as the coconut will help the cookies release easily once baked.
Barefoot Contessa Jam Thumbprint Cookies