Description
Delightfully buttery and tender thumbprint cookies filled with your choice of sweet fruit jam, perfect for sharing or gifting. These classic cookies offer a soft texture with a melt-in-your-mouth crumb and a burst of fruity flavor in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Filling
- 1/4 cup fruit jam or preserves (such as raspberry, strawberry, or apricot)
Optional
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3 minutes using an electric mixer.
- Add egg yolk and vanilla: Beat in the egg yolk and vanilla extract into the creamed butter mixture until fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agents and salt.
- Mix dough: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. The dough will be soft but firm enough to hold its shape when pressed.
- Shape cookies: Roll the dough into 1-inch balls and arrange them spaced about 2 inches apart on the prepared baking sheet to allow for spreading.
- Create thumbprints: Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball to create space for the jam filling.
- Fill with jam: Fill each indentation with about 1/2 teaspoon of your chosen fruit jam or preserves, spreading gently but leaving the jam slightly confined to the indentation.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges of the cookies turn a light golden color, indicating doneness.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Optional dusting: Once completely cooled, dust the cookies lightly with powdered sugar for an elegant finishing touch.
Notes
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Use fresh fruit preserves for the best flavor and consistency.
- Do not overmix the dough once the flour is added to maintain a tender cookie texture.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
