Buttery, flaky shortbread cookie cradling a sweet, tangy fig jam center. Fig Jam Cookies are a delightful fusion of flavors and textures that will tantalize your taste buds.
Perfect for holiday gatherings or a cozy afternoon tea, these cookies are easy to make and even easier to love. With just a few simple ingredients, you can whip up a batch in no time and share the joy of homemade treats with your loved ones.
Fig Jam Cookies are a delightful addition to any occasion, from holiday baking to everyday snacks. They’re packed with flavor and have a wonderfully soft texture, making them irresistible for both adults and kids alike!
Love filled cookies? Don’t miss my favorites like Lemon Curd Thumbprint Cookies, Mini Pie Lemon Meringue Cookies, Easy Raspberry Thumbprint Cookies with Almond Glaze, Fresh Individual Blueberry Pie Sugar Cookies, and Sweet Eggnog Thumbprint Cookies—each one is a bite of pure bliss!
Ingredients for Fig Jam Thumbprint Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg Yolk
Dry Ingredients. All-Purpose Flour, Granulated Sugar, Salt
Add-ins. Fig Jam or Fig Preserves
How to Make Fig Cookies
- Start by creaming together the Unsalted Butter and Granulated Sugar using a stand mixer or a large bowl with an electric mixer on low speed.
- Once the mixture is light and fluffy, add in the Egg Yolk and Vanilla Extract, continuing to mix until smooth. Slowly incorporate the All Purpose Flour and a pinch of Salt, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
- After chilling, preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Scoop 1-inch balls of dough and roll them in the remaining sugar. Place each dough ball about 2 inches apart on the prepared baking sheet.
- Using the back of a measuring teaspoon or the handle of a wooden spoon, create a small well in the center of each dough ball.
- Spoon a small amount of Fig Jam into the center of each cookie.
- Bake cookies for 7-9 minutes until the edges are set but still pale, ensuring the cookies remain soft. Let them cool on a wire rack before serving.
FAQs
Absolutely! While fig jam adds a unique flavor, you can easily swap it for raspberry jam, apricot jam, or even homemade preserves.
Yes! Chilling the dough helps the cookies hold their shape during baking and gives them a soft, tender texture.
Yes, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture should remain just as delicious!
Absolutely! A pinch of cinnamon or nutmeg can add a warm, cozy flavor to the dough, making these cookies even more irresistible—especially during the holiday season.
Storage & Freezing
Storage: Store your Fig Jam Cookies in an airtight container at room temperature. To prevent sticking, place a sheet of parchment paper between layers of cookies. They’ll stay fresh for up to 5 days, but trust me, they’re so good they probably won’t last that long!
Freezing: These cookies freeze beautifully. Place them in a freezer-safe container or Ziploc bag, layering parchment paper between each cookie. They can be frozen for up to 3 months, perfect for making ahead of the holiday rush.
Make Ahead: You can easily prepare the dough in advance. Simply make the dough, wrap it tightly in plastic wrap, and refrigerate for up to 48 hours. When ready to bake, let it soften slightly before forming and baking your cookies.
Substitutions & Variations
- For a dairy-free option, swap out the Unsalted Butter with a plant-based butter. It’ll still give you that rich, creamy texture.
- No fig jam on hand? No worries! You can use any jam you love—raspberry, apricot, any of your favorite fruit preserves. You could even use chocolate spread or peanut butter!
- If you need a gluten-free version, simply use a 1-to-1 gluten-free flour blend. The cookies will still be soft and delicious.
- Don’t have eggs? Try a flaxseed substitute: 1 tablespoon of flaxseed mixed with 3 tablespoons of water replaces one egg yolk, keeping the cookies soft and tender.
- For a nuttier flavor, swap the Vanilla Extract for Almond Extract to bring out a deeper, richer taste.
- For a cheesecake twist, add a small amount of cream cheese on top once the cookies have cooled.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Chill Dough.
Chilling the dough for at least 30 minutes is key! It helps the cookies hold their shape and makes them easier to work with. Don’t skip this step if you want that perfect texture.
Perfect Thumbprints.
Use the back of a measuring spoon or the handle of a wooden spoon to create the well for your jam. This way, your cookies will have a consistent size and the jam won’t overflow.
Don’t Overbake.
Bake just until the edges are set, but the tops remain pale. Overbaking will cause them to lose their soft, tender texture, and you want these cookies to stay nice and chewy!
Serving Suggestions.
Serve these delightful Fig Jam Cookies with a cup of hot tea or coffee for the perfect afternoon treat. They also pair wonderfully with a cheese platter for an elegant dessert spread.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
Useful Equipment:
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Fig Jam Thumbprint Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Fig Jam Cookies
Ingredients
- ½ cup Unsalted Butter Softened
- ¾ cup Granulated Sugar Divided
- 1 cup All-Purpose Flour plus 2 tablespoons (138g Flour)
- ½ teaspoon Vanilla Extract
- 1 Egg Yolk Large
- ¼ teaspoon Salt
- ½ cup Fig Jam
Instructions
Cookie Dough
- In a mixing bowl or using a stand mixer cream the Butter and ½ cup Sugar. Creaming Butter and Sugar should take 3-4 minutes. Make sure to scrape the sides of the bowl down multiple times.
- Add Egg Yolk and Vanilla Extract and cream together for an additional 1-2 minutes.
- Gradually add Flour and a pinch of Salt. The mixture will be thick.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Baking
- Preheat oven to 350 degrees. Line the baking sheet with parchment paper or use a silicone mat
- Using a small cookie scoop #60, 1 inch in diameter. Scoop cookie dough balls and roll them into reserved ¼ cup Granulated Sugar.
- Place cookie dough 2 inches apart on the baking sheet.
- Using the back of a measuring teaspoon, press gently into each cookie leaving a well-impression.
- Spoon ½ teaspoon Jam into the well of the cookie.
- Bake for 7-9 minutes. Edges will be set but will NOT be golden in color.
Notes
- Use Homemade Fig Jam or purchased Fig Jam or Preserves.
Storage & Make Ahead
- Store: Keep your Fig Jam Cookies in an airtight container at room temperature. To prevent sticking, place parchment paper between layers. They’ll stay fresh for up to 5 days, though they’re usually gone much sooner!
- Freeze: To freeze, place cookies in a freezer-safe container or Ziploc bag, layering parchment paper between each one. They can be frozen for up to 3 months. When ready to enjoy, just let them thaw at room temperature.
- Make Ahead:You can make the dough ahead and store it in the fridge for up to 48 hours. Just bring it to room temperature before rolling and baking for best results.
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