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Thumbprint Cookies

Jen Paleracio
Delicious buttery cookies with jam filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Cooling rack
  • baking sheet pan
  • Measuring spoons

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1 cup or 2 sticks of unsalted butter, softened to room temperature
  • 2 egg yolks
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350ºF. Line a baking sheet pan with parchment paper.
  • In a large mixing bowl, combine flour and salt.
  • In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
  • Beat in the egg yolks and vanilla extract.
  • Gradually add the flour, mixing until just combined.
  • Roll the dough into 1 inch-balls and place them on the baking sheet.
  • Use your thumb (or the back of a 1/2 teaspoon measuring spoon) to make an indentation in the center of each cookie. (see NOTE #1)
  • Fill each indentation with about 1/2 teaspoon of jam or preserves. (see NOTE #2)
  • Bake for 12-15 minutes, or until the edges are lightly golden.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

NOTE #1: You can also use the tip of a small rolling pin, like the one I used in the video. 
NOTE #2: You can use any filling you like. You can place small chocolate chips in each indentation and bake them. Let them cool completely before serving. 
 
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Keyword apricot jam, butter, butter cookies, cookies, fruit jams, strawberry jam, sugar