Fruity Thumbprint Cookies
Buttery thumbprint cookies filled with sweet fruit jam, creating a classic, colorful treat perfect for holidays, tea time, or everyday desserts.
Equipment
- Mixing Bowl
- Baking sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
Filling
- ½ cup fruit jam strawberry, raspberry, or apricot
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg yolks and vanilla extract until well combined.
- Add the flour and salt and mix until a soft dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Press a thumbprint into the center of each cookie and fill with a small spoonful of fruit jam.
- Chill the cookies for about 20 minutes to help them hold their shape.
- Bake for 10–12 minutes until the edges are lightly golden. Allow to cool before serving.
Notes
You can use different flavors of jam to create colorful cookie assortments. Store in an airtight container for up to 5 days.