Fruity Thumbprint Cookies (Print Version)
Buttery tender cookies filled with fruit preserves—ideal for teatime or festive occasions.
# 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 (e.g., raspberry, apricot, strawberry)
# Directions:
01 - Preheat the oven to 350°F (175°C). 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.
# Insider Tips:
01 -
- These cookies strike that perfect balance between crumbly shortbread and sweet fruit filling
- You can customize them with any jam you have lurking in your refrigerator
02 -
- Don't overfill the indentations or jam will overflow during baking
- The dough balls can crack slightly when pressing them down and that is completely normal
03 -
- Chill the dough for 15 minutes if it feels too soft to work with
- A small measuring spoon works better than your thumb for uniform indentations