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Delicious thumbprint cookies filled with colorful jam

Thumbprint Cookies

Classic thumbprint cookies with a buttery dough and sweet jam filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened For best texture and flavor
  • 1 cup granulated sugar Provides structure and subtle crisp
  • 1 large egg yolk Adds richness and helps bind
  • 2 teaspoons vanilla extract For aroma and depth
  • 2 cups all-purpose flour Base; spoon and level for accurate measurement
  • 1/4 teaspoon salt Balances sweetness
Filling
  • 1/2 teaspoon jam or preserves Choose thick, less-runny jam (raspberry, apricot, or strawberry)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and granulated sugar until light and smooth, about 2–3 minutes.
  3. Beat in the egg yolk and vanilla extract until evenly combined and glossy.
  4. Add the flour and salt gradually. Mix just until the dough comes together to avoid tough cookies.
  5. Roll the dough into 1-inch balls, placing them about 2 inches apart on the prepared baking sheet.
  6. Press your thumb or a small spoon handle into the center of each ball to make a shallow well.
  7. Spoon a small amount of jam into each indentation, about 1/2 teaspoon per cookie, avoiding overfilling.
Baking
  1. Bake for 12–15 minutes, until the edges are just turning golden but the centers are still soft.
  2. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3–4 days. Refrigerate for up to 2 weeks in warm conditions. Freeze for up to 3 months. Best served at room temperature.