Cardamom jam thumbprint cookies | Bakery jam biscuits

Sharing a Pakistani bakery classic today – the bakery jam biscuit or bakery jam cookie. These cardamom jam thumbprint cookies are made with a buttery cardamom flavored cookie dough, and then filled with jam. Delicious at any time of day, and especially so with a cup of tea.  

Cardamom jam thumbprint cookies – the ingredients:

• Flour: Regular all-purpose flour or maida is used for this recipe.
• Sugar: This recipe uses caster sugar or finely ground sugar. I pulse regular sugar in the food processor a few times, then use. 
• Butter: It’s important to use butter at room temperature for this recipe. I prefer to use salted butter to make biscuits and cookies as that is what I have available at home. If you are using unsalted butter, add a pinch of salt to the flour. 
• Cardamom: I love the hint of spice and aroma that cardamom adds to these biscuits. I have added cardamom powder, but it’s also possible to use freshly ground cardamom seeds. 
• Jam: Any flavour of jam can be used to make these jam cookies. It’s also possible to use a variety of fillings to add colour and contrast. In this recipe I have used raspberry and blackberry jam. 
• Egg: Just a regular egg to bring the dough together. 

How to make Pakistani bakery jam cookies?

So the Pakistani bakery jam cookies (or bakery biscuits) are normally piped in a rosette shape using a piping bag. However, I prefer to shape mine in a ball shape because that’s just more convenient. In terms of taste though, this recipe tastes exactly like the jam biscuits that you get at Pakistani bakeries. Just with the added burst of flavor from the cardamom. Here’s how to make these cardamom jam cookies: 

• Make the dough: Start off with creaming the butter and sugar till light and fluffy. Then add an egg, followed by flavourings. I added cardamom powder and vanilla. Stir, and then carefully mix in the flour. The dough will be soft, and it will be easy to shape. In case the dough is too sticky, keep it in the fridge for about 30 minutes to firm up. 
• Make the jam biscuits: Use a tablespoon, or your hands to shape the dough into small balls. Place the prepared rounds on a parchment lined baking tray leaving 1 ½ inch space between each round. Use the back of a wooden spoon, the thick end of a chopstick or your hands to create an indent in the middle of the biscuits. The Pakistani bakery biscuits are normally piped in a rosette shape, with jam added in the centre. You can do that as well, if you want the classic shape. 
• Add the jam: Use a teaspoon to carefully place jam in the middle of the cookies in the indent. Add only a tiny amount, as the jam will spread and ruin the look of the cookies if too much is added. 
• Bake: Bake the cookies in a preheated oven till pale golden on top, and the jam is set in the center. 

Jam thumbprint cookies – the variations: 

This cookie dough is super versatile, and can be flavored in many different ways. Here are some options to jazz things up:

• Jam filling: The best way to jazz up the cookies is by changing the flavours of the fillings. The classic filling is jam, but you can experiment with other options such as lemon curd, salted caramel, dulce de leche or chocolate ganache. In the case of caramel and chocolate, add it after the cookies have been baked and cooled. 
• Toppings: Top the jam cookies with powdered sugar. You can also make a simple powdered sugar icing, and drizzle on top. Flavour with vanilla, cardamom, almond or lemon for another burst of flavour. If you do add an icing though, reduce the sugar in the biscuit dough as otherwise the cookies can be a little too sweet. 
• Flavorings: This is a super versatile biscuit recipe, and the flavouring options are limitless. Use simple vanilla, or almond, or coconut, or peppermint. 

If you are looking for other biscuit / cookie recipes, do try out the following:

1. 3 ingredient coconut ladoos (Coconut caramel fudge balls)
2. Nan Khatai (Pakistani cardamom flavored shortbread biscuits)
3. Lemon and Cardamom Shortbread
4. Caramel Chocolate Brownies
5. Puff Pastry Palmiers
6. Salted Caramel Melting Moments
7. Coconut Macaroon
8. and if you want to learn how to make a cookie box for Eid (or any other holiday), check out my post here

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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5 from 1 vote

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Cardamom jam thumbprint cookies

Sharing a Pakistani bakery classic today – the bakery jam biscuit or jam cookie. These cardamom jam thumbprint cookies are made with a cardamom flavored cookie dough, and then filled with jam. Delicious at any time of day, and especially so with a cup of tea.

Course Afternoon Tea, Dessert, Hi Tea

Cuisine American, Indian, Pakistani

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 20 people

Calories 100 kcal

Ingredients

• 1 cup / 180 g butter softened to room temperature
• 1 cup / 220 g caster sugar or finely ground sugar
• 1 egg
• 2 cups / 300 g plain flour
• 1 teaspoon cardamom powder
• ¼ teaspoon vanilla essence
• 3 tablespoons jam any flavor – I used a mix of raspberry and blackberry jam
• Powdered sugar for garnishing (optional)

Instructions

1. Preheat oven to 180°C / 350°F (160°C fan-forced). Grease and line two baking trays with parchment paper, and set aside.

2. Place the softened butter in a large bowl and add the sugar. Beat the butter and sugar till light and fluffy.
3. Add the egg and beat for another 30 seconds – 1 minute, till combined.
4. Add the cardamom powder, followed by the vanilla essence, and combine.
5. Add the plain flour, and beat on low speed to combine. The dough will be soft, and come together into a large ball shape.
6. Use your hands or a tablespoon to roll the mixture into small balls (about 2 teaspoons / 1 tablespoon per ball).
7. Place the cookie balls in the baking tray, making sure that there is 1 ½ inch space between each cookie. Use a wooden spoon, or the back of a chopstick, or your little finger to create an indent in the middle of the cookie.
8. Use a teaspoon to carefully place a small amount of jam into each indent. Place the trays into the fridge and chill for 15 – 30 minutes. This step is to prevent the cookies from spreading too much.
9. Bake the cookies for around 8 – 12 minutes until pale golden from top, and the jam has set.

10. Let the cookies cool on the baking tray for a couple of minutes, and then transfer to a wire rack to cool completely. Dust with powdered sugar before serving. This recipe yields about 40 small cookies, and serving size is based on 2 cookies per serving.