Jellybuttons
Delightfully buttery and melt-in-your-mouth, Jellybuttons are a classic thumbprint cookie that perfectly balance tender shortbread with sweet, fruity jelly centers. Featuring a soft dough made with a hint of cornstarch for extra tenderness and a touch of vanilla for warmth, these cookies are as easy to make as they are to enjoy. Each delicate cookie boasts a jewel-like dollop of your favorite fruit jelly—raspberry, strawberry, or apricot—which adds a pop of color and flavor to every bite. With just 20 minutes of prep and 12 minutes of baking time, Jellybuttons are the ultimate quick and irresistibly charming treat for any occasion. Dust them with powdered sugar for a snow-dusted finish, and watch them disappear in seconds! Perfect for holiday spreads, tea parties, or anytime snacking, these versatile cookies prove that simplicity can be utterly delicious.
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Recipe Information
Ingredients
- 120 grams Unsalted butter, softened
- 70 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 160 grams All-purpose flour
- 25 grams Cornstarch
- 0.25 teaspoon Salt
- 120 grams Fruit jelly (e.g., raspberry, strawberry, or apricot)
- 20 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft, smooth dough forms. Avoid overmixing.
Scoop out about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, spacing the cookies about 2 inches apart.
Use the back of a wooden spoon or your thumb to press a small indent in the center of each ball, being careful not to press all the way through.
Spoon about 1/2 teaspoon of your chosen jelly into each indent.
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden (the cookies should remain pale for the most part).
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar for an extra touch of sweetness.
Serve the Jellybuttons and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 151.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 267 mg | 6% | |
*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.
