Flower Jam Thumbprint Cookies (Print Version)

Buttery cookies with centers of fragrant floral jam

# What You Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
06 - 2 cups all-purpose flour

→ Filling

07 - 1/3 cup flower jam (rose, elderflower, violet, or preferred floral variety)

→ Optional Garnish

08 - Powdered sugar for dusting

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream softened butter and granulated sugar until light and fluffy.
03 - Beat in egg yolk and vanilla extract until fully incorporated.
04 - Add salt and flour, mixing until just combined. Avoid overmixing.
05 - Scoop tablespoon-sized portions, roll into balls, and place on prepared baking sheets 2 inches apart.
06 - Press thumb or back of small spoon into center of each dough ball to form a well.
07 - Fill each indentation with approximately 1/2 teaspoon of flower jam.
08 - Bake 12–15 minutes until edges are just turning golden.
09 - Let cookies rest on baking sheets 5 minutes, then transfer to wire rack to cool fully.
10 - Dust with powdered sugar once completely cooled.

# Insider Tips:

01 -
  • The buttery crumb practically melts on your tongue while the flower jam provides this sophisticated aromatic surprise
  • These cookies look like tiny jewels on a platter but come together with minimal effort and basic pantry ingredients
02 -
  • Don't be tempted to overfill the wells with jam or it will spill over during baking and make your cookies stick to the parchment
  • The dough softens quickly as you work so if it becomes difficult to shape pop the bowl in the fridge for 15 minutes
03 -
  • Chill the shaped dough balls for 15 minutes before baking if your kitchen is warm to help them hold their shape better
  • Use a 1/2 teaspoon measuring spoon to portion the jam evenly ensuring each cookie has the perfect filling amount

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