Description
Buttery Thumbprint Cookies with sweet jam centers. These tender shortbread-style cookies are easy to make and perfect for holidays, cookie trays, or everyday baking.
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar, plus 3 tablespoons for rolling
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 1/3 cups all-purpose flour, spooned and leveled
1/2 cup thick jam such as strawberry or apricot
Instructions
1. Preheat oven to 350°F and line two large baking sheets with parchment paper.
2. Beat softened butter and sugar together until smooth and creamy.
3. Mix in egg yolks, vanilla extract, and salt until fully combined.
4. Gradually add flour and mix until a soft dough forms.
5. Scoop 1 tablespoon of dough and roll into balls.
6. Roll each ball in extra sugar if desired.
7. Place dough balls on baking sheets and press an indentation into the center.
8. Fill each indentation with about 1/2 teaspoon jam.
9. Bake for 12 to 14 minutes until tops are set and bottoms are lightly golden.
10. Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use thick jam to prevent spreading.
Do not overbake to keep cookies tender.
If egg yolks are cold, place them in warm water for 5 to 10 minutes before mixing.
Store in an airtight container at room temperature or refrigerate for up to 4 days.
Freeze baked cookies or unbaked dough for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12–14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg