clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Cream Cheese Jam Thumbprint Cookies

  • Prep Time: 35 minutes
  • Cook Time: 13 minutes
  • Total Time: 48 minutes
  • Yield: 2 dozen cookies 1x


  • One 17.5 oz Sugar Cookie Mix + the ingredients called for to make Roll/Cut Out Cookies (see notes)
  • Your favorite jam/preserves (strawberry, raspberry, blackberry, orange marmalade ...)


  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with a Reynolds Cookie Baking Sheet.
  3. Scoop a generous tablespoon of dough and roll it into a ball.
  4. Use the back of a small measuring spoon (or even a clean thumb) to create a well in the center of the dough ball.
  5. Fill each well with a heaping 1/2 teaspoon of your favorite jam or preserve.
  6. Bake for 13 - 15 minutes or until the bottom of the cookies are lightly browned.
  7. Allow cookies to cool before packaging or storing in an airtight container.


Note 1: My cookie mix had instructions to use the mix for "Cut Out Cookies" - when you would typically roll out the dough and use cookies cutters. It called for 1/3 cup softened butter, 1 tablespoon of all purpose flour and 1 egg. A little less butter and the addition of flour helps the dough hold its shape a bit more so the jam stays in the center wells you created in the dough balls.

Note 2: Overfill the wells a little - the cookies do spread a bit when baking and you want enough jam to fill the center of the cookies as they bake.

Note 3: Since the sugar cookie base is sweet, I love the tang of orange marmalade and blackberry or raspberry jam. Try a few different flavors!