These classic Argentine thumbprint cookies with jam balance crumbly, buttery goodness with sweet, slightly tart quince jam. Each bite brings nostalgic memories of better homemade treats. If you love simple, delicious cookies that melt in your mouth, this recipe is for you.
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In Argentina, these thumbprint cookies with jam are known as "pepas" or "pepas de membrillo". They're made using quince paste and are available everywhere, but for Marco, nothing beats homemade, like his family's quince pie (pasta frola)! His mom used to bake them, filling the kitchen with buttery warmth and the sweet smell of quince. He'd sneak a few before they even cooled!
Now, when we bake them, it's like bringing back his childhood memories. Marco says these thumbprint cookies with jam taste exactly the same-soft, buttery, with that perfect touch of quince jam. Simple, nostalgic, and unforgettable, just like their classic Argentine alfajor and dulce de leche cones!
Another family recipe that's truly decadently delicious is his ricotta pie with dulce de leche. Creamy filling and a tender, flaky crust - yum!
What is quince paste?
Quince paste, or "membrillo" as it's called in Spanish, is a thick, jelly-like spread made from fresh quince fruit. It has a rich, amber color and a unique flavor that's both sweet and slightly tart.
The texture is firm yet soft enough to slice, making it perfect for spreading on toast, pairing with cheese, or-our favorite-using as the sweet center in these easy thumbprint cookies!
Quince fruit resembles a bumpy, yellow apple, but it is too tough to eat raw. When cooked down with sugar, though, it transforms into this beautifully fragrant paste that's loved across many cultures.
Why this recipe works
Buttery, melt-in-your-mouth texture-These thumbprint cookies with jam have that perfect balance of crumbly and tender. The buttery dough melts in your mouth with every bite, making it impossible to stop at just one, like our chocolate-dipped shortbread cookies.
Just the right amount of sweetness-The quince jam adds a sweet, slightly tangy touch that complements the buttery base without overwhelming it. It can easily be replaced with your favorite jam!
Simple to make, hard to forget-With just a handful of ingredients and straightforward steps, these Argentine cookies come together easily, just like our chewy chocolate chunk cookies and fudgy brownie cookie!
Ingredients list
Butter-Gives our quince thumbprint cookies that soft, melt-in-your-mouth texture.
Powdered sugar-We're using powdered sugar instead of granulated because it blends smoothly into the dough, giving it a tender, almost shortbread-like bite, instead of crunchy.
Egg-Our binder that brings everything together, adds moisture, and helps the cookies hold their shape.
Lemon zest-Adds brightness and a hint of freshness that balances the rich butteriness.
All-purpose flour-It's the structure that holds everything together and gives that light, crumbly texture we love.
Baking powder-Gives the cookies just a bit of rise, keeping them from being dense.
Quince paste-The star of the show! This sweet, slightly tangy jam adds the iconic flavor that makes these Argentine cookies so special, bringing a pop of color right in the center-simple yet beautiful.
See the recipe card for complete information on ingredients and quantities.
Substitutions and variations
Granulated sugar-Gives the cookies a crunchy texture, as opposed to the tender texture made with powdered sugar.
Jam swaps-While quince jam is the classic choice, you can easily switch it up with raspberry, apricot, or other jams for a different flavor twist. Each one brings its unique sweetness and color to the cookies.
Chocolate lover's version-Swap out the quince jam for a spoonful of dulce de leche, Nutella, or chocolate ganache for a rich, decadent take. Fill them after baking.
Nutty touch-If you love a bit of crunch, try rolling and pressing the balls of dough into some finely chopped walnuts or almonds.
If cookies are your happy place, make our Nutella-stuffed cookies with chocolate chunks. They won't disappoint!
A baker's best friend!
Kitchen scale
Offers precise measurements for your ingredients, surpassing measuring cups. We strongly recommend it, as baking is a science!
Watch the video recipe
Step-by-step instructions
Dry ingredients
Mix all-purpose flour and baking powder in a bowl.
Beat butter and sugar
Aim for a pale, fluffy look-that's when you know it's ready.
Wet ingredients
Mix in the lemon zest, egg, and vanilla extract.
Combine
Add dry ingredients to the wet ingredients. Combine but don't overmix. The dough will be sticky. Chill in the fridge for 1 hour.
Prepare the jam
Cook the quince paste with water until it thickens to a jam consistency, breaking it up as needed. Skip this if using other jams.
Assemble
Roll the dough into small balls, press your thumb or the back of a spoon in the center, and fill each with a bit of the quince jam.
Bake
Bake in the oven at 355°F (180°C) for 10 minutes until the bottom is golden brown.
Our best tips
- Softened butter. Soft butter creams better with the sugar, creating that light, fluffy texture we want.
- Don't skip the chilling. It isn't just for convenience-it helps the cookies hold their shape during baking. No chilling means flat, spread-out cookies.
- Even thumbprints. To keep the cookies uniform, use the back of a measuring spoon instead of your thumb. We love our classic look, though!
- Don't overfill. Regular jams are runnier than quince jam, so don't overfill the cookies.
- Don't overbake. Look for golden brown bottoms. They might seem a bit soft when you take them out, but they firm up as they cool.
- Avoid dough balls breaking when pressed. Chilling the dough for over an hour can make it too hard. Just warm it up by rolling the balls longer in your hands.
Serve and storage guide
Serve
- These thumbprint cookies with jam are best enjoyed with a cup of tea, coffee, or, best of all, the Argentine herbal drink, mate. Their buttery texture and sweet, slightly tart jam make them the perfect afternoon treat-or honestly, anytime you want a little something sweet.
Room temperature
- Keep them fresh by storing in an airtight container.
- They last for up to 5 days.
- Avoid the fridge-it can dry them out.
Freezer
- Cool the cookies completely, then layer them between sheets of parchment paper in an airtight container. This prevents them from sticking together.
- They'll keep well for up to 3 months.
- Simply thaw at room temperature, and they're ready to enjoy, just as delicious as the day you baked them!
Frequently asked questions
Absolutely! While quince is the classic choice, you can swap it with raspberry, apricot, or other jams. Each brings its own unique flavor and color to the cookies.
Yes, it's super important. It helps the cookies hold their shape when baking and prevents them from spreading too much. If you skip this step, you might end up with flat, uneven cookies.
We love the classic look! However, for a perfect, even thumbprint, use the back of a measuring spoon.
Did you try these Argentine thumbprint cookies with jam?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below - tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don't forget to tag us - we'd love to see them!
Thank you! -Bea and Marco
📖 Recipe
Thumbprint Cookies With Jam
Video
Ingredients
Dry ingredients
- 2 cup (260 g) all-purpose flour
- 1 teaspoon baking powder
Wet ingredients
- ⅔ cup (150 g) unsalted butter softened
- 1 cup (120 g) powdered sugar sifted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
Filling
- 8 oz (220 g) quince paste or 1 cup of jam
- 2 tablespoon water more or less to make the paste runny
Instructions
Dry ingredients
- Mix all dry ingredients in a bowl.2 cup all-purpose flour, 1 teaspoon baking powder
Wet ingredients
- In another bowl, beat butter and powdered sugar using a handheld mixer for a few minutes until pale. Scrape the sides of the bowl as you go.⅔ cup unsalted butter, 1 cup powdered sugar
- Add the remaining wet ingredients and mix well.1 large egg, 1 teaspoon vanilla extract, zest of 1 lemon
- Add dry ingredients to the wet ingredients. Combine with a spatula and don't overmix. The dough will be sticky. Wrap the dough in cling film, flatten it, and chill in the fridge for 1 hour.
Filling
- Add the paste to a small pot with water and cook over medium heat until a thick mixture forms. Break it apart as you go. Cool completely before using. We like to put it into a piping bag to fill the cookies more easily!
Assemble
- Grease a baking tray with butter. Preheat the oven to 355°F (180°C.
- Roll the dough into approximately ¾-inch balls with your hands and place them on the tray, spacing them 2 inches apart.
- Flour your thumb and press it onto the center, or press the back of a measuring spoon into the center, and pipe a bit of the quince jam onto each. Flatten the jam's peaks with a wet finger.
Bake
- Bake for 10 minutes on the middle rack until the bottom is golden brown. Cool on a rack, enjoy!
Notes
- Softened butter. Soft butter creams better with the sugar, creating that light, fluffy texture we want.
- Don't skip the chilling. It helps the cookies hold their shape during baking. No chilling means flat, spread-out cookies.
- Even thumbprints. Use the back of a measuring spoon instead of your thumb.
- Don't overfill. Regular jams are runnier than quince jam, so avoid overfilling the cookies, as they may overflow during baking.
- Don't overbake. Look for golden brown bottoms. They might seem a bit soft when you take them out, but they firm up as they cool.
- Avoid dough balls breaking when pressed. This happens when the dough is chilled for more than 1 hour, making it too hard. No worries, just warm it a bit by rolling the balls longer in your hands.
Bea & Marco says
Every time Marco feels nostalgic, these are the cookies that we make!