Jelly Filled Thumbprints
Delight your taste buds with these buttery, melt-in-your-mouth Jelly Filled Thumbprints—a classic cookie recipe that’s as simple as it is satisfying! Made with just six pantry staples, these tender shortbread-style cookies feature a rich, buttery dough that’s perfectly complemented by a dollop of fruity jam or jelly nestled into their signature thumbprint center. With a quick prep time of just 15 minutes and baked to golden perfection in under 12, these cookies are an ideal treat for holidays, tea parties, or everyday indulgence. The versatile recipe lets you customize the flavor by choosing your favorite jam, whether it’s tangy raspberry or sweet apricot. Plus, they store beautifully, making them perfect for gifting or make-ahead desserts. Try these timeless homemade cookies and watch them disappear in no time!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.25 teaspoon salt
- 120 grams fruit jam or jelly
Instructions
Preheat your oven to 175°C (350°F), and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric hand mixer or stand mixer to cream together the room-temperature butter and sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Continue mixing until a cohesive dough forms. Avoid overmixing.
Using a small cookie scoop or a tablespoon, portion the dough into 24 equal pieces and roll each piece into a smooth ball.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, press a small indentation into the center of each cookie dough ball to form a well. Be careful not to press all the way through.
Fill each indentation with about 1/2 teaspoon of your preferred jam or jelly, taking care not to overfill to avoid spillage during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Avoid overbaking to keep the cookies tender.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious jelly-filled thumbprints! Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.7 g | 256% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 376.9 g | 137% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 161.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 397 mg | 8% | |
*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.
