Thumbprint Cookies
These classic buttery shortbread cookies with a jam filling are perfect for holiday trays, afternoon tea, or lunchboxes.
Ingredients
Key Ingredients
- 1 cup unsalted butter, softened Use room-temperature butter for proper creaming.
- 1 cup granulated sugar Can substitute half with light brown sugar for richer flavor.
- 1 large egg yolk Do not use the egg white.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour For gluten-free, use a 1:1 gluten-free baking blend.
- 1/4 teaspoon salt
- Jam or preserves for filling raspberry, apricot, or strawberry A little goes a long way.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and smooth, about 2–3 minutes.
- Beat in the egg yolk and vanilla until evenly incorporated.
- Add the flour and salt gradually, mixing just until the dough comes together. Avoid overmixing.
- Roll the dough into 1-inch balls and space them about 2 inches apart on the prepared sheet.
- Press your thumb or the back of a teaspoon into the center of each ball to make a well, without pressing all the way through.
- Spoon a small amount of jam into each indentation.
Baking
- Bake for 12–15 minutes, until edges are just turning golden.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely so the jam sets.
Notes
For best results, allow cookies to cool completely before stacking in tins. To store cookies, keep them in an airtight container at room temperature for up to 5 days, or freeze for longer storage.