Fruity Thumbprint Cookies (Printable Version)

Buttery, tender cookies filled with vibrant fruit preserves—perfect for teatime or festive occasions.

# What You 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 Make It:

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

# Expert Advice:

01 -
  • These cookies strike that perfect balance between tender and crumbly, with buttery richness that melts in your mouth
  • The jam centers create this beautiful jewel-like appearance that looks impressive but requires almost zero technique
02 -
  • If your thumbprints crack while pressing, just smooth the edges back together—the dough is forgiving and no one will notice after baking
  • Don't overfill the centers or the jam will bubble over and create a sticky mess on your baking sheet
03 -
  • Chill the dough for 15 minutes if it feels too soft to work with—warm dough spreads too much in the oven
  • Rotate the baking sheets halfway through cooking if your oven has hot spots

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