These Easy thumbprint cookie bars transform the classic treat’s buttery, melt-in-your-mouth texture and delicate sweetness into an easy-to-make dessert bar, complete with the perfect amount of fruity jam in every bite!
A Tried and True Family Recipe
This buttery cookie recipe was handed down from my grandma and it’s our tradition to make them every year. Jam cookie bars are always a hit, so I supersized these beloved thumbprint cookies into a thick cookie bar, giving you even more of that delicious flavor.
Why I Love These Cookies
Made with simple pantry ingredients
Minimal ingredients
Just a few easy steps
Classic nostalgic flavors
Fillings
Use any flavor of Jam or Jelly you’d like! – Strawberry, apricot, grape, orange or raspberry jam
Ingredients in Easy Thumbprint Cookie Bars
- 1 cup Unsalted butter – make sure your butter is at room temperature
- 1/2 cup light brown sugar
- 2 large Egg yolks
- 1 tsp vanilla extract
- 2 cups all Purpose Flour
- 1/2 tsp salt
- Jam (any flavor)
- 1 cup powdered sugar
- 1 tsp milk
Instructions
- Preheat oven to 350 degrees
- In the bowl of a stand mixer with a paddle attachment or hand mixer, on medium-high speed, cream the butter and brown sugar until light and fluffy (about 2 minutes)
- Add the gg yolk, and vanilla and mix until well blended
- Work in the flour and salt until it holds together
- Grease a 9X9 inch pan or line with parchment paper
- Add the cookie dough to the pan and spread evenly, pressing down with your palm to smooth the top out.
- Using your thumb or the back of a small a spoon, make small indentations into the top, four across in four rows
- Add jelly to each indention only to the top of the hole or it will bubble over and spill out on cookie
- Bake in oven at 350 degrees for about 30 minutes or until golden brown. It’s better to have them feel a bit underdone than too brown.
- Remove from oven and cool for 30 minutes
- Glaze
- Mix powdered sugar and milk in a small bowl until smooth. Add more or less milk depending on how thick you’d like it.
- Drizzle the powdered sugar mixture over the top of the bars.
- Cut into even squares with the jelly filling in the middle of each square.
Storing Easy thumbprint cookie bars
These bars will last 3-4 days if kept in an airtight container. You can also freeze them without the jelly and add it before eating.
Easy Thumbprint Cookie Bars
Ingredients
- 1 cup Unsalted butter softened
- ½ cup light brown sugar –
- 2 large Egg yolks
- 1 tsp vanilla extract
- 2 cup all Purpose Flour
- ½ tsp salt
- ½ cup of jam (any flavor)
- Glaze
- 1 cup powdered sugar
- 1 tsp milk
Instructions
- Preheat oven to 350 degrees
- In the bowl of a stand mixer with a paddle attachment, on medium-high speed, cream the butter and brown sugar until light and fluffy (2 minutes)
- Add the egg yolks and vanilla until well blended
- Work in the flour and salt until it holds together
- Grease a 9X9 pan or line with parchment paper
- Add the cookie dough to the pan and spread evenly, pressing down with your palm to smooth the top out
- Using your thumb or the back of a small spoon, make indentations into the top, four across in three rows, or for larger bars, three across in three rows
- Spoon jelly to each indention only to the top or it will bubble over
- Bake in oven at 350 degrees for about 30 minutes, or until golden brown. It's better to have them feel a bit underdone than too brown.
- Glaze
- Whisk powdered sugar and milk together in a small bowl until smooth. Depending on how thick you'd like it add more or less milk.
- Drizzle powdered sugar mixture over the top of the bars.
- Cut into even squares with the jelly filling in the middle of each square.
Leave a Reply