Fruity Thumbprint Cookies (Printable)

Buttery tender cookies with fruit preserves, ideal for teatime treats.

# What You Need:

01 - 1 cup (225 g) unsalted butter, softened

02 - 2/3 cup (130 g) granulated sugar

03 - 2 large egg yolks

04 - 1 teaspoon pure vanilla extract

05 - 2 1/4 cups (280 g) all-purpose flour

06 - 1/4 teaspoon salt

07 - 1/2 cup (120 g) assorted fruit jams or preserves (raspberry, apricot, strawberry)

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.

01 -

These cookies look like they came from a fancy bakery but require zero special skills or techniques
The buttery vanilla cookie pairs perfectly with any fruit preserve you have in your fridge
They freeze beautifully unbaked, so you can have fresh cookies on demand throughout the holidays

02 -

If your dough feels too soft to handle, chill it for 20 minutes before rolling into balls
Thicker jams work better than jelly, which tends to run and create messy edges
The jam centers will set as the cookies cool, so do not be alarmed if they look bubbly and loose right out of the oven

03 -

Chill your jam spoon between different flavors to prevent colors from mixing
If thumbprints start to lose shape while baking, gently press them back with a spoon immediately after removing from the oven