Jam Thumbprint Cookies
Delicious and versatile jam thumbprint cookies, featuring a tender cookie dough filled with your choice of fruit preserves.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 1 cup jam or preserves of your choice Options: strawberry, raspberry, apricot, etc.
- optional powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the lined baking sheet, leaving space between each one.
- Using your thumb or the back of a measuring spoon, make an indentation in the center of each cookie.
- Fill each indentation with about a teaspoon of your chosen jam.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serving
- If desired, dust the cookies with powdered sugar before serving.
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Notes
To maintain their shape, allow cookies to cool on the baking sheet for a few minutes before becoming fully transferred. Do not overfill the jam to prevent spillage.