Fruity Thumbprint Cookies (Printable)

Tender buttery cookies with fruit jam centers. Easy to make and perfect for sharing.

# What You Need:

→ Dough

01 - 1 cup (225 g) unsalted butter, softened
02 - 2/3 cup (130 g) granulated sugar
03 - 2 large egg yolks
04 - 1 teaspoon pure vanilla extract
05 - 2 1/4 cups (280 g) all-purpose flour
06 - 1/4 teaspoon salt

→ Filling

07 - 1/2 cup (120 g) assorted fruit jams or preserves (raspberry, apricot, strawberry)

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and sugar until light and fluffy.
03 - Beat in the egg yolks and vanilla extract until well combined.
04 - Add the flour and salt; mix until a soft dough forms.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
06 - Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
07 - Fill each indentation with about 1/2 teaspoon of jam.
08 - Bake for 13–15 minutes, or until the edges are lightly golden.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The jam centers get all warm and gooey while the edges stay perfectly tender
  • They're remarkably simple but look like something from a bakery window
02 -
  • If your dough balls crack when you press them, let the dough warm up slightly for 5 minutes before continuing
  • Overfilling the jam pockets will cause them to overflow and create a sticky mess on your baking sheet
03 -
  • Chill the dough for 15 minutes if your kitchen is warm—this prevents the cookies from spreading too much
  • A light dusting of powdered sugar while they're still warm makes them look extra festive

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