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Jam and Chocolate Thumbprint Butterless Cookies: A Deliciously Light and Flavorful Treat

Total time: 30 minutes
Difficulty: Low
Serves: 4-6
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If you’re looking for a delicious, butter-free cookie recipe, these jam and chocolate cookies are the perfect treat. With a soft, slightly crumbly texture and a balance of sweet jam, rich chocolate, and a hint of coconut, these cookies are both light and indulgent at the same time. Whether you’re making them for a family gathering, an afternoon snack, or a special occasion, these cookies are guaranteed to impress.

What Are Jam and Chocolate Butterless Cookies?

These cookies are a butter-free variation of classic jam-filled cookies, often called thumbprint cookies or Linzer-style cookies. While traditional versions use butter for richness, this recipe relies on vegetable oil for a lighter, softer texture. The combination of vanilla sugar, lemon zest, and jam gives them a fresh, bright flavor, while the chocolate and shredded coconut add an irresistible finishing touch. These cookies are a staple in European and Middle Eastern baking traditions, often served during holidays, tea time, or celebrations.

Why Everyone Will Love These Cookies

These jam and chocolate cookies are a guaranteed crowd-pleaser, and here’s why:

  • Butter-Free & Light – Perfect for those looking for a dairy-free or lower-fat cookie option.
  • Soft, Sweet, and Chocolatey – A perfect mix of textures with jam, chocolate, and coconut.
  • Easy to Make – Simple ingredients and a quick baking process make this a beginner-friendly recipe.
  • Customizable – Swap the jam for different flavors, use dark or white chocolate, or add nuts for variety.
  • Perfect for Any Occasion – Great for tea time, parties, holidays, or as an everyday treat.

Tips for the Best Jam and Chocolate Butterless Cookies

  • Use Fresh Lemon Zest – It enhances the flavor and balances the sweetness.
  • Don’t Overmix the Dough – Mix just until combined to keep the cookies soft and tender.
  • Make Uniform-Sized Cookies – Use a teaspoon for even portions to ensure they bake consistently.
  • Chill the Dough if Sticky – If the dough is too soft, refrigerate it for 15–20 minutes before shaping.
  • Use High-Quality Chocolate – A good-quality melted chocolate will give the best flavor and texture
  • .Let the Cookies Cool Before Dipping – This prevents them from breaking when dipped in melted chocolate.

Frequently Asked Questions

Can I Make These Cookies Gluten-Free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

Can I Replace Vegetable Oil With Butter?

Yes, you can use melted butter in the same quantity, but this will make the cookies richer.

What Type of Jam Works Best for This Recipe?

Any thick jam or fruit preserve works well. Strawberry, raspberry, apricot, or even fig jam are great choices.

Can I Use Dark Chocolate Instead of Milk Chocolate?

Absolutely! Dark chocolate adds a richer, less sweet flavor, which pairs beautifully with the jam.

How Do I Prevent my Cookies From Cracking?

Make sure not to overbake them—15 minutes at 360°F is just enough. The cookies should be lightly golden but still soft.

Can You Freeze Butterless Cookies?

These cookies freeze well! Store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

How to Store Jam and Chocolate Butterless Cookies

Room Temperature: Store in an airtight container for up to 5 days.

Refrigeration: If you live in a warm climate, refrigerate them to keep the chocolate from melting.

Ingredients

2 eggs
A pinch of salt
vanilla sugar
3/4 tbsp
Granulated sugar
1/2 cup
1 lemon zest
Vegetable Oil
1/2 cup
Cornstarch
1/4 cup
All purpose flour
2 1/2 cups
baking powder
1/4 tbsp
melted chocolate for decoration
Apricot jam
Shredded coconut
white chocolate (melted)

How to Make Jam and Chocolate Butterless Cookies

In a mixing bowl, whisk together the eggs, salt, vanilla sugar, granulated sugar, lemon zest, and vegetable oil. Add the cornstarch, the flour, and baking powder. Mix until a dough forms, then knead by hand until smooth.

Scoop out small portions using a teaspoon, roll them into balls, and flatten them slightly. Place the cookies on a parchment-lined baking sheet and press a small hole in the center of each cookie. Preheat the oven to 180°C (360°F) and bake for 15 minutes, or until lightly golden. Let them cool completely before decorating.

Dip each cookie halfway into melted chocolate. Brush the other side with jam, then sprinkle with shredded coconut. Drizzle melted white chocolate over the chocolate side for an elegant touch.

Fill the hole in the center with a small spoonful of jam. Arrange the cookies on a serving plate and enjoy them with coffee, tea, or as a delightful dessert!

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