Buttery Thumbprint Cookies
Indulge in the classic charm of buttery thumbprint cookies—delicate, melt-in-your-mouth treats filled with your favorite jam or preserves. This recipe combines the richness of creamy unsalted butter, the warmth of vanilla, and a hint of sweetness, all wrapped up in a golden, soft-baked cookie. Each thumbprint, gently pressed into the dough and filled with a dollop of flavorful jam, bakes to irresistible perfection, offering both texture and a pop of fruity goodness. With just 20 minutes of prep and a versatile flavor profile, these cookies are perfect for holiday gatherings, afternoon teas, or as an elegant homemade gift. Whether you opt for raspberry, apricot, or classic strawberry jam, these easy thumbprint cookies promise to become a household favorite. Enjoy them fresh or make ahead—they store beautifully and deliver a decadent bite every time!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 1 unit egg yolk
- 120 grams jam or preserves (any flavor)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract, salt, and egg yolk to the butter mixture, and mix until fully incorporated.
Gradually add the all-purpose flour, mixing on low speed until the dough comes together. The dough will be soft but not sticky.
Using a small cookie scoop or your hands, shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a teaspoon to gently press an indentation into the center of each cookie dough ball. If the edges crack slightly, you can smooth them out with your fingers.
Fill each indentation with about 1/2 teaspoon of your chosen jam or preserves.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are just lightly golden. The centers should remain pale.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 370.5 g | 135% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 162.2 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
