Description
These classic Thumbprint Cookies are buttery and tender, filled with a sweet fruit jam center. Perfect for any occasion, they combine a soft, melt-in-your-mouth cookie with a bright burst of raspberry, strawberry, or apricot preserves. Dust with powdered sugar for a festive finish.
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 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 and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3 minutes using a hand mixer or stand mixer.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed butter mixture, mixing until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, stirring gently until just combined. The dough will be soft but should hold its shape when pressed.
- Form Dough Balls: Roll the dough into 1-inch balls and arrange them on the prepared baking sheet, leaving about 2 inches of space between each to allow for slight spreading.
- Create Thumbprints: Using your thumb or the back of a spoon, gently press into the center of each dough ball to create a small indentation for the jam filling.
- Fill with Jam: Spoon approximately 1/2 teaspoon of fruit jam or preserves into each indentation carefully without overfilling to prevent spilling while baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the jam is set.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Finishing Touch: Once cooled, dust the cookies lightly with powdered sugar for an elegant and sweet finish before serving.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Use high-quality fruit preserves for the best flavor in the jam filling.
- The dough is delicate; avoid overmixing to keep cookies tender.
- Store cookies in an airtight container for up to one week to maintain freshness.
- Variations: Try different jam flavors or add finely chopped nuts to the dough for added texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
