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Buttery Jam Thumbprint Cookies

Ingredients · Serves 36 · Prep 30 min · Total 1 hr 40 min

  • 1 cup unsalted butter, softened (227 g)
  • ⅔ cup granulated sugar, 133 g
  • 2 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • ½ tsp kosher salt
  • 2 ¼ cups all-purpose flour, spooned and leveled (280 g)
  • ½ cup jam, raspberry, strawberry or apricot (about 160 g)
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Buttery Jam Thumbprint Cookies

Steps

  1. In a large bowl, beat the butter and sugar on medium speed until light and fluffy.
  2. Beat in the egg yolks, vanilla, almond extract (if using) and salt.
  3. Add the flour and mix on low speed until a soft dough comes together.
  4. Line two sheet pans with parchment. Roll the dough into 1-tablespoon balls and set them 1 1/2 inches apart.
  5. Press your thumb (or the back of a 1/2-teaspoon measure) into the center of each ball to make a deep well. Smooth any cracks at the edges with your fingers.
  6. Refrigerate the shaped cookies on their pans while the oven heats.
  7. Heat the oven to 350°F (175°C).
  8. Bake one pan until the cookies just begin to set.
  9. Take the pan out and gently press the wells again with the measuring spoon if they puffed up.
  10. Stir the jam until smooth, then spoon about 1/2 teaspoon into each well.
  11. Return the pan to the oven and bake until the bottoms are light golden and the jam is bubbling.
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Buttery Jam Thumbprint Cookies

Steps, continued

  1. Cool on the pan 5 minutes, then move the cookies to a rack. Repeat with the second pan.