Description
These Buttery Jam Thumbprint Cookies are a classic, delightful treat combining a rich, tender buttery cookie base with a sweet, fruity jam center. Perfectly soft yet slightly crisp around the edges, these cookies are easy to make and ideal for any occasion, especially tea parties or festive gatherings.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
Filling and Finishing
- ½ cup thick jam or preserves (e.g., raspberry, apricot, or strawberry)
- Optional: powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is fluffy and light in color. Stir in the vanilla extract to add aroma and subtle sweetness.
- Make the Dough: Gradually add the all-purpose flour to the butter mixture, mixing until a cohesive dough forms that is soft but not sticky.
- Shape the Cookies: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each ball.
- Fill Indentations: Spoon about ½ teaspoon of your chosen jam into each indentation carefully, ensuring the jam doesn’t overflow the edges.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden but the jam remains set.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired for an elegant touch.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- You can substitute the jam with any thick preserves or marmalade you prefer.
- For a gluten-free version, replace flour with a gluten-free flour blend of equal measure.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Allow cookies to cool completely before dusting with powdered sugar to avoid melting.
