Description
Buttery, tender cookies filled with jam, perfect for a classic sweet treat.
Ingredients
Units
Scale
- 1 cup (2 sticks/226 g) unsalted butter, softened
- 2/3 cup (130 g) granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 2 cups (250 g) all‑purpose flour
- 1/4 tsp salt
- 1/2 cup (150 g) jam or preserves (raspberry, apricot, or strawberry)
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg yolk and vanilla extract until combined.
- Whisk together flour and salt; gradually mix into the butter mixture until just combined.
- Roll dough into 1‑inch balls and place 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a small spoon to make an indentation in the center of each ball.
- Fill each indentation with about ½ teaspoon of jam.
- Bake for 12–14 minutes, until the edges are set but centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use well‑chilled dough if too soft to shape easily.
- Press indentations twice before baking to keep shape.
- Try different jams or use nut butter for variety.
- Cookies keep in an airtight container at room temperature for up to 5 days.
- For extra sparkle, roll dough balls in sugar before adding the thumbprint.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg