Eggless Jam cookies - sweet, buttery, soft, melt in your mouth cookies. Center is filled with strawberry jam. I have used homemade strawberry jam. But you can use your choice of fruit jam or preserves.
For these jam cookies, first simple eggless cookie dough is made. Then rolled into smooth balls. And then making a small dent or impression in the center of ball. That is filled with your favorite jam. Bake into the oven and let it cool. Your jam cookies are ready.
This kind of cookies are also called thumbprint cookies. Traditionally that indentation is made using your thumb and then filled with jam. Hence it is called thumbprint cookies.
The texture of the cookies are firm yet soft and melt in your mouth kind. Addition of lemon zest give the extra zing to the flavors. This slightly lemony flavor goes perfect with any fruit jam.
Check out other eggless cookies recipes
Chocolate chip cookies // Tutti frutti cookies // Almond cookies // Coconut cookies
How to make eggless jam cookies recipe (Step by Step Photos):
1) Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line a baking sheet or cookie tray with parchment paper or butter paper.
3) Take all purpose flour, cornstarch, lemon zest and baking powder in a bowl. I forgot to add zest here, so added later on.
4) Mix well using wire whisk.
5) Take soften butter in a bowl. Beat it using wire whisk till it smooth and creamy.
6) Add white sugar.
7) Beat it again till sugar is dissolved. It should be smooth and fluffy.
8) Then add dry flour mixture.
9) Mix it with wooden spoon. It will be crumbly.
10) Now start adding 2 tablespoon of milk. Start kneading the dough.
11) It should come together like this.
12) Now divide it into 18 equal portions. Make smooth balls. Arrange them on prepared cookie sheet.
13) Now make dent or indentation in the center. I have used the handle of the wooden spoon. You can use your finger as well.
14) Fill it with the jam. I have used strawberry jam.
15) Bake into preheated oven for 15 minutes. You will it starts to get some color around the edges. I have to bake these into batches. In first batch 12 cookies are baked. Rest 6 cookies are baked in second batch.
16) Let the cookies cool on sheet for 5 minutes. Then remove it to a cooling rack. Let it cool completely.
Once it is cooled down, you can serve these jam cookies. Or you can store in container as well. It stays good for 2 days in airtight container. Store them in single layer. If you need to stack them then put the parchment paper in between. So the jam from bottom cookie does not stick to the top cookie.
Serving suggestion: Enjoy this jam filled cookies any time of the day.
Eggless jam cookies recipe (Eggless thumbprint cookies)
Ingredients
- ¾ cup All purpose flour (Maida)
- ⅓ cup Corn flour (corn starch)
- 1 teaspoon Baking powder
- ½ teaspoon Lemon zest from half of lemon
- ⅓ cup Unsalted butter - softened to room temperature
- ⅓ cup White granulated sugar
- 2 tablespoons Milk
- 2-3 tablespoons Any fruit Jam of your choice
Instructions
- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking sheet or cookie tray with parchment paper or butter paper.
Making eggless jam cookies:
- Take all purpose flour, cornstarch, lemon zest and baking powder in a bowl.
- Mix well using wire whisk.
- Take soften butter in a bowl. Beat it using wire whisk till it smooth and creamy.
- Add white sugar. Beat it again till sugar is dissolved. It should be smooth and fluffy.
- Then add dry flour mixture. Mix it with wooden spoon. It will be crumbly.
- Now start adding 2 tablespoon of milk. Start kneading the dough. It should come together.
- Now divide it into 18 equal portions. Make smooth balls.
- Arrange them on prepared cookie sheet.
- Now make hole in the center. I have used the handle of the wooden spoon. You can use your finger as well.
- Fill it with the jam. I have used strawberry jam.
- Bake into preheated oven for 15 minutes. You will it starts to get some color around the edges.
- Let the cookies cool on sheet for 5 minutes.
- Then remove it to a cooling rack. Let it cool completely.
Nidhi
Hi, Just want to say.... amazing recipe.....loved it.
Kanan Patel
Glad to hear it