Kaya jam is one of those things that evoke a deep sense of nostalgia if you grew up in Southeast Asia. It’s rich, creamy, lightly sweet, and made from coconut milk, eggs, and sugar—simple ingredients that somehow turn into something magical. We spread it on toast, fill cakes with it, fill buns with it… and honestly, we’ll find any excuse to use it. So naturally, I thought—why not cookies?
These kaya jam thumbprint cookies are buttery and tender, with a soft center filled with fragrant coconut jam. The best part? Making kaya jam is no longer a chore if you use my easy authentic 10-minute kaya jam recipe, which has gotten great reviews over the years. That means these cookies are much more approachable than they sound.
Why You’ll Like This Recipe
The cookies are rich and buttery without being overly sweet.
Kaya jam adds a creamy coconut flavor that feels unique but comforting.
The dough is easy to work with and holds its shape well when chilled.
You can use pandan or original kaya depending on your preference.
It’s a great way to introduce Southeast Asian flavors in a familiar cookie format.
Ingredients and Substitutions
Unsalted butter – Make sure it’s properly softened. Salted butter can be used; just reduce the added salt slightly.
Granulated sugar – Keeps the cookies light and crisp around the edges. You can use superfine sugar if you prefer.
Vanilla extract – Adds warmth. Vanilla bean paste works too.
Egg yolks – These give richness and tenderness. Do not substitute with whole eggs.
Baking powder – Helps the cookies puff slightly without spreading too much.
Salt – Balances the sweetness.
All-purpose flour – Spoon and level for accuracy.
Kaya jam – Homemade is highly recommended. You can use pandan or original kaya. Store-bought works, but the flavor won’t be as rich.
Tips for Success
Chill both the dough and the kaya jam thoroughly to prevent spreading.
Don’t overfill the centers—the kaya will bubble slightly as it bakes.
Bake one tray at a time for even results.
Use a light-colored baking pan to avoid over-browning the bottoms.
Storage and Freezing
Store completely cooled cookies in an airtight container in the fridge for up to 1 week.
These cookies freeze well for up to 1 month.
Thaw frozen cookies at room temperature before serving.
Frequently Asked Questions
Can I use store-bought kaya jam? Yes, but homemade kaya has a richer flavor and better texture for baking.
Why do my cookies spread too much? The dough or filling may not have been chilled enough. Make sure both are cold before baking.
Can I make these cookies ahead of time? Yes. You can prepare the dough up to 24 hours in advance and keep it refrigerated.
Can I use pandan kaya? Absolutely. Pandan kaya adds a lovely aroma and works beautifully in these cookies.
Can I use coconut extract instead of vanilla extract? The reason why I didn’t use coconut extract is that most coconut extract I’ve tried so far, taste super artificial. I do not like the taste. If you know of any good ones, fill me in, or feel free to use it instead of vanilla extract.
If you love kaya jam, or are curious about Southeast Asian flavors, these kaya jam thumbprint cookies are a wonderful place to start. They’re familiar yet different, buttery but balanced, and a fun way to showcase a jam that deserves more love outside of toast and buns. If you give these a try, I hope they bring a little taste of home to your kitchen too.
If you haven't made the easy kaya jam, you can take the time to make it the day before and let it chill in the fridge. You can make the pandan version or original version
Both the cookie dough and the kaya jam need to be chilled to make sure the cookies don't spread out too much and hold the shape
Prepare the cookie dough: (needs to be chilled for at least 2 hours)
Place softened butter, sugar, vanilla, egg yolks, baking powder, and salt in a mixing bowl. Use a sturdy spatula to beat them until they are creamy and slightly pale in color, about 1 minute or so with vigorous beating manually by hand.
Add the flour and fold it in with the rest of the ingredients until you form a soft dough.
Scoop the dough by a tablespoon, roughly about 25 grams if you weigh it. Roll it round into a ball
Place it on a baking sheet, about 2 inches apart as the cookies will spread some. Use the back of a small spoon to make a "well" in the center of the dough
Place the baking sheet in the fridge and chill the shaped dough for at least 2 hours or up to 24 hours
When ready to bake:
Preheat the oven to 350 F (180 C) for conventional oven. For a convection oven, lower the temperature by 20 F (15 C). Line two baking pan with a parchment paper
Remove the chilled dough from the fridge. Fill each well with the kaya jam, about 1 teaspoon or so of the filling
Bake:
I recommend baking one tray at a time. Keep the other tray chilled in the fridge while waiting for the oven
Bake in the middle rack for 15-16 minutes or until the edges just lightly brown. Let them cool in the pan set on top of a cooling rack for 5 minutes.
Then transfer to a cooling rack to cool down completely
Store:
Once they have cooled down completely, store them in an air-tight container and keep them in the fridge for up to 1 week. They also freeze well for up to 1 month. Simply thaw at room temperature before serving
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Kaya Jam Thumbprint Cookies
Serving Size
1 cookie
Amount per Serving
Calories
110
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
31
mg
10
%
Sodium
59
mg
3
%
Potassium
13
mg
0
%
Carbohydrates
11
g
4
%
Fiber
0.3
g
1
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
220
IU
4
%
Calcium
14
mg
1
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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