Description
These thumbprint cookies are soft, buttery, and filled with your favorite jam. They are simple to make and perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract (alcohol-free)
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup fruit jam (raspberry, apricot, or strawberry)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolks and vanilla extract until well combined.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Spoon about 1/2 teaspoon of jam into each indentation.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can use any flavor of jam you prefer.
- For a festive touch, sprinkle with powdered sugar after cooling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg