Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened (227g)
- ¾ cup granulated sugar (150g)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour (360g)
- 1 tablespoon milk or water (only if needed)
Filling
- ⅓ cup fruit jam (strawberry, raspberry, or apricot jam)
Instructions
- Mix Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed until creamy and light, about 1 minute.
- Add Egg Yolks and Flavorings: Add the 2 egg yolks, vanilla extract, and salt to the creamed butter mixture. Beat until well combined. Keep the mixer on low speed as you gradually add the all-purpose flour, beating just until all ingredients are combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Check and Adjust Dough Texture: Test the dough by rolling about a tablespoon into a ball and pressing your thumb into the center. If cracks form around the indentation, mix in 1 tablespoon of milk or water to soften the dough.
- Shape the Cookies: Scoop 1 tablespoon-sized portions of dough and roll into smooth balls with your palms. Optionally, toss the dough balls in granulated sugar for added texture. Place the balls on a parchment- or wax paper-lined baking sheet or plate. Immediately press your thumb or the back of a teaspoon into the center of each ball to create a small cavity, carefully wiggling the thumb to avoid cracks. Press cracks back together if they appear.
- Chill the Dough: Freeze the shaped dough balls for 30 minutes or refrigerate for 1 hour to firm up. The dough can be refrigerated up to 2 days or frozen for up to 3 months before baking.
- Prepare Oven and Baking Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and promote even baking.
- Fill and Bake: Arrange the chilled dough balls 2 inches apart on the parchment-lined cookie sheet. Fill each indentation with about ½ teaspoon of your chosen fruit jam, making sure the thumbprints are full but not overflowing.
- Bake and Cool: Bake one sheet at a time for 12 to 14 minutes, or until the edges of the cookies just start to turn a light golden brown. Remove from oven and allow cookies to cool completely on the baking sheet. Store cooled cookies in an airtight container for up to 1 week.
Notes
- If the dough is too crumbly, add milk or water 1 teaspoon at a time to reach the right consistency.
- Using chilled dough helps the cookies hold their shape and prevents spreading.
- Choose a thick jam for the filling to avoid runniness during baking.
- Cookies may be frozen before baking for up to 3 months; thaw before baking.
- Press thumb gently but firmly to avoid cracking the dough in the cavity.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American