Fruity Thumbprint Cookies (Printable version)
Buttery, tender cookies filled with vibrant fruit preserves—perfect for teatime or festive occasions.
# Ingredient list:
→ Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 2/3 cup (130 g) granulated sugar
03 - 2 large egg yolks
04 - 1 teaspoon pure vanilla extract
05 - 2 1/4 cups (280 g) all-purpose flour
06 - 1/4 teaspoon salt
→ Filling
07 - 1/2 cup (120 g) assorted fruit jams or preserves (raspberry, apricot, strawberry)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter and sugar until light and fluffy.
03 - Beat in egg yolks and vanilla extract until well combined.
04 - Add flour and salt. Mix until soft dough forms.
05 - Scoop tablespoon-sized portions, roll into balls, and place 2 inches apart on prepared baking sheets.
06 - Using thumb or back of small spoon, gently press indentation into center of each dough ball.
07 - Fill each indentation with about 1/2 teaspoon of jam.
08 - Bake for 13-15 minutes, or until edges are lightly golden.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- The dough comes together in minutes but tastes like you spent all day on it
- Those little pools of jam make every bite feel like discovering hidden treasure
02 -
- The dough balls can be frozen raw for up to a month, then baked straight from frozen, just add a couple minutes to the baking time
- If your thumbprints start to lose their shape before baking, pop the tray in the fridge for 10 minutes to firm them up
03 -
- Use a 1/2 teaspoon measuring spoon to fill the indentations consistently
- For extra visual appeal, dust the cooled cookies with powdered sugar