Thumbprint Cookies Recipe with Fruit Jam
Buttery shortbread cookies with sweet fruit jam centers that melt in your mouth. Perfect for holidays or any day treats.
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract optional but recommended
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup fruit jam or preserves raspberry, strawberry, or apricot
- 2 tablespoons powdered sugar for dusting, optional
Instructions
- Cream butter and sugar together in a large bowl or stand mixer until light and fluffy, about 2-3 minutes.
- Add vanilla and almond extracts, mixing just until combined.
- Whisk flour and salt in a separate bowl, then gradually add to butter mixture on low speed until dough comes together.
- Roll dough into 1-inch balls and place on parchment-lined baking sheets 2 inches apart.
- Press thumbprint indentation into each cookie using thumb or back of rounded teaspoon, being careful not to press all the way through.
- Chill shaped cookies in refrigerator for 30 minutes until firm.
- Preheat oven to 350°F and fill each thumbprint with about 1/2 teaspoon of jam.
- Bake for 12-14 minutes until edges are lightly golden but centers remain pale.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before dusting with powdered sugar.
Notes
- Use thick preserves rather than thin jelly for best results
- Dough can be made 3 days ahead and refrigerated
- Baked cookies freeze well for up to 3 months without powdered sugar
- For uniform thumbprints, use the back of a 1/2 teaspoon measure