Jam- or Chocolate-Filled Thumbprint Cookies
Thumbprint cookies, inspired by the famous French LU “Barquettes”, are made from a soft sponge cake shaped like a little boat and filled with jam (strawberry, apricot, or sometimes chocolate). These nostalgic treats have been beloved since childhood, especially at snack time. Simple and indulgent, they bring back memories of school days and remain a favorite for children’s afternoon treats.
After the success of homemade Jaffa Cakes (French Pim’s), I wanted to recreate these iconic Barquettes, and the result is simply excellent. The recipe for homemade jam-filled thumbprint cookies is not only very easy to make but also much more economical than store-bought ones. Best of all, they are just as delicious and disappear in no time.
To shape them, simply press the center of the sponge with the handle of a knife or your thumb, creating thumbprint-style cookies in the shape of little boats.
Table of Contents
Tips for Successful Jam Thumbprint Cookies
1. The Sponge Cake for Thumbprint Cookies
To make these French jam-filled sponge cookies (Barquettes LU style), I tested three methods for preparing the sponge base (génoise) before settling on the one that worked best. You can choose the one you prefer; all of them yield a soft genoise sponge like that of real LU barquettes.
Method 1: Whisk the eggs and sugar in a double boiler until the mixture triples in volume, then gently fold in the flour.
The Method 2: Whisk the egg whites until stiff, add them to the egg yolks creamed with sugar, then fold in the flour.
Method 3: Whisk the egg whites with sugar until stiff (for ladyfingers recipe), gently fold in the yolks, then the flour.
After these trials, I finally chose the first method: it’s simple and yields excellent results.
2. Choosing the Filling
For the chocolate barquettes, I often fill them with my homemade spread.
If you opt for jam, choose a thick, smooth version. If necessary, you can strain it after heating to get a very smooth texture.
Homemade Jam Barquettes
Video Recipe
Ingredients:
Note: Find the printable recipe card at the end of the article.
- 4 eggs at room temperature
- 120 g (4.2 oz) granulated sugar
- 120 g (4.2 oz) all-purpose flour
- 1 small jar of jam (strawberry, apricot, etc.) or spread, use a jam without fruit pieces and sufficiently set
- 1/2 sheet gelatin
How to Make Jam Thumbprint Cookies
The mold reference used: Silikomart brand SF038
Preheat the oven to 180°C (350°F).
Whisk the eggs and sugar in a double boiler, off the heat, until the mixture becomes very light and triples in volume (about 5-10 minutes).
Remove the bowl from the double boiler and gently fold in the flour using a spatula or whisk, lifting the batter from the bottom to the top. (See the whisking technique demonstrated in the génoise sponge video.)
Transfer the batter into a piping bag (or a freezer bag with a small corner cut off) and fill the silicone molds. You can lightly brush the molds with butter beforehand if needed.
Bake for about 12 minutes, until lightly golden. Keep the remaining batter in the refrigerator.
Soak the gelatin in cold water for 10 minutes to rehydrate.
Heat the jam for about 5 minutes, then remove from the heat and stir in the well-drained gelatin until fully dissolved.
Remove the barquettes from the oven once lightly golden. Using the handle of a knife or the back of a small spoon, press gently from one end to the other to create a boat-shaped indentation.
If needed, return them briefly to the oven to brown a little more. Immediately after taking them out, press again with the knife handle to maintain the indentation.
Unmold onto a wire rack and fill with jam (strawberry, apricot, etc.) or a chocolate spread, slightly warmed to loosen it. Avoid Nutella, as it tends to stay too runny, and opt for a brand with a firmer consistency.
Let the jam or chocolate set before enjoying the barquettes.
Storage
Even though these homemade barquettes tend to disappear quickly, they can be stored in an airtight container at room temperature for 3 to 4 days.
Thumbprint Cookies (French LU-Style Barquettes)
INGREDIENTS
- 4 eggs at room temperature
- 120 g granulated sugar
- 120 g all-purpose flour
- 1 small jar of jam strawberry, apricot, etc. or spread, use a jam without fruit pieces and sufficiently set
- 1/2 sheet gelatin
PREPARATION
- The mold reference used: Silikomart brand SF038
- Preheat the oven to 180°C (350°F).
- Whisk the eggs and sugar in a double boiler, off the heat, until the mixture becomes very light and triples in volume (about 5-10 minutes).
- Remove the bowl from the double boiler and gently fold in the flour using a spatula or whisk, lifting the batter from the bottom to the top. (See the whisking technique demonstrated in the génoise sponge video.)
- Transfer the batter into a piping bag (or a freezer bag with a small corner cut off) and fill the silicone molds. You can lightly brush the molds with butter beforehand if needed.
- Bake for about 12 minutes, until lightly golden. Keep the remaining batter in the refrigerator.
- Soak the gelatin in cold water for 10 minutes to rehydrate.
- Heat the jam for about 5 minutes, then remove from the heat and stir in the well-drained gelatin until fully dissolved.
- Remove the barquettes from the oven once lightly golden. Using the handle of a knife or the back of a small spoon, press gently from one end to the other to create a boat-shaped indentation.
- If needed, return them briefly to the oven to brown a little more. Immediately after taking them out, press again with the knife handle to maintain the indentation.
- Unmold onto a wire rack and fill with jam (strawberry, apricot, etc.) or a chocolate spread, slightly warmed to loosen it. Avoid Nutella, as it tends to stay too runny, and opt for a brand with a firmer consistency.
- Let the jam or chocolate set before enjoying the barquettes.
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