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A pile of cardamom jam thumbprint cookies. Five of them are stacked, and there are a few next to the stack. At the back is a jar of raspberry jam.
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5 from 1 vote

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Afternoon Tea, Dessert, Hi Tea
Cuisine: American, Indian, Pakistani
Servings: 20 people
Calories: 100kcal
Author: Kiran


  • 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)


  • Preheat oven to 180°C / 350°F (160°C fan-forced). Grease and line two baking trays with parchment paper, and set aside.
  • Place the softened butter in a large bowl and add the sugar. Beat the butter and sugar till light and fluffy.
  • Add the egg and beat for another 30 seconds – 1 minute, till combined.
  • Add the cardamom powder, followed by the vanilla essence, and combine.
  • Add the plain flour, and beat on low speed to combine. The dough will be soft, and come together into a large ball shape.
  • Use your hands or a tablespoon to roll the mixture into small balls (about 2 teaspoons / 1 tablespoon per ball).
  • 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.
  • 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.
  • Bake the cookies for around 8 – 12 minutes until pale golden from top, and the jam has set.
  • 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.


Recipe Tips
  • Use a small amount of jam to fill each indent. Otherwise the jam will run during the baking. Fill the jam till it almost comes to the top of the indent.
  • If the biscuit dough is sticky and difficult to handle, add another tablespoon of flour to help it come together. Or keep the dough in the fridge for 10 - 15 minutes. The cold temperature helps the butter to solidify making the dough easier to handle.
  • Chill the biscuits before baking. This step is necessary to prevent the biscuits from spreading.


Calories: 100kcal
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