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Thumbprint Cookies

Delightful and soft cookies filled with sweet jam, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
For the Filling
  • 1/2 cup fruit preserves or jam Choose your favorite flavor such as raspberry, strawberry, or apricot.

Method
 

Preparation
  1. Pour sugar and salt into the bowl of a stand mixer and whisk.
  2. Add butter to sugar and blend mixture using the paddle attachment until well creamed together. Scrape down the bowl.
  3. Mix in egg yolks and vanilla extract; scrape down the bowl.
  4. Add flour and mix until combined.
  5. Scoop dough out and shape into 1-inch balls.
  6. Place on a flat dish lined with parchment paper and make an indent in each cookie using your thumb or a wine cork.
  7. Freeze the shaped cookie dough for 20 minutes.
Baking
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place half of the shaped thumbprints on a parchment-lined baking sheet, spacing 2 inches apart.
  3. Fill each indent with 1/2 teaspoon of jam.
  4. Bake in the preheated oven for 13 to 15 minutes until nearly set.
  5. Let cool for several minutes, then transfer to a wire rack to cool completely.
  6. Repeat with remaining cookie dough.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to three months.