Description
Classic Thumbprint Cookies featuring buttery dough filled with sweet fruit preserves, perfect for any occasion. These easy-to-make cookies have a tender crumb and a burst of jam in the center, baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/2 cup fruit preserves or jam of choice
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream butter and sugar: In a large bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for the cookies.
- Add wet ingredients: Mix in the egg yolk and vanilla extract until they are thoroughly combined with the butter and sugar mixture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Mix dough: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Shape cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them evenly. Use your thumb to make an indentation in the center of each dough ball to create a well for the jam.
- Add filling: Spoon about 1/2 teaspoon of your chosen fruit preserves or jam into the indentation of each cookie, filling the center generously.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden, signaling they are done.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room temperature butter for easier creaming with sugar.
- You can substitute the fruit preserves with any flavor you prefer like raspberry, apricot, or strawberry.
- Do not overmix the dough once the flour is added to keep cookies tender.
- If dough feels too sticky, chill it for 15-20 minutes before rolling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen before baking; thaw and bake as usual.
