Fruity Thumbprint Cookies (Printable)

Tender buttery cookies with centers of sweet fruit preserves, ready in 35 minutes for teatime treats.

# What You’ll Need:

→ Dough

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

→ Filling

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

# How-To Steps:

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

# Expert Advice:

01 -
  • These cookies strike that perfect balance between tender, buttery dough and sweet, tangy fruit filling
  • The thumbprint technique is oddly satisfying and practically foolproof, even for beginners
  • They look impressive but come together with minimal effort and ingredients you probably have
02 -
  • The dough softens quickly as you work, so if it becomes too sticky, pop the baking sheet in the fridge for 10 minutes before baking
  • Don't press your thumb too deep or the jam might leak out during baking—just enough to hold a good amount of filling
  • These cookies freeze beautifully—freeze the baked cookies without jam, then thaw and fill when you're ready to serve
03 -
  • Chill your jam for 15 minutes before filling—it thickens slightly and stays put better during baking
  • If your thumbprint cookies lose their shape while baking, gently press the centers again with a spoon right when they come out of the oven

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