Thumbprint Cookies

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Classic Thumbprint Cookies made with buttery dough and filled with your favorite jam. Soft, tender, and always a holiday favorite.

Prep Time20

Cook Time15

Chilling Time30

Total Time1 5

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 152kcal

1 cup unsalted butter softened
⅔ cup granulated sugar
2 large egg yolks
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
½ cup fruit jam or preserves of your choice, e.g., raspberry, strawberry, apricot

In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg yolks, vanilla extract, and salt to the mixture. Beat until well combined.
Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Form the dough into a ball and wrap it tightly in plastic wrap. Refrigerate the dough for at least 30 minutes to make it easier to handle.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Remove the chilled dough from the refrigerator. Roll the dough into 1-inch (2.5 cm) balls, roughly the size of a walnut. Place the dough balls about 2 inches (5 cm) apart on the prepared baking sheet. Use your thumb or the back of a rounded teaspoon to press a shallow indentation into the center of each dough ball.
Spoon about ½ teaspoon of your chosen fruit jam or preserves into each indentation. Be careful not to overfill, as the jam may overflow during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just beginning to turn golden. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 1 week.

Use softened butter, not melted. It gives the cookies the right texture.
Only yolks, no whites. The yolks make the dough richer and help it hold together.
Spoon and level your flour. Too much flour makes a dry, crumbly cookie.
Chill the dough. It helps the cookies keep their shape and prevents spreading.
If your jam is really thick, warm it a few seconds so it spoons easily.
You can roll the dough balls in sugar before baking for a sparkly finish.