Classic Jam Thumbprint Cookies Recip<\/p>\n
These classic Jam Thumbprint Cookies are soft, buttery, and melt-in-your-mouth delicious. Each cookie is gently pressed in the center and filled with sweet fruit jam, making them perfect for holidays, tea time, or everyday treats. Simple ingredients, easy steps, and beautiful results every time!<\/p>\n
1 cup (225 g) unsalted butter, softened<\/p>\n
2\/3 cup (135 g) granulated sugar<\/p>\n
1 large egg yolk<\/p>\n
1 teaspoon vanilla extract<\/p>\n
2 cups (250 g) all-purpose flour<\/p>\n
1\/4 teaspoon salt<\/p>\n
1\/2 cup fruit jam (strawberry, raspberry, apricot, or your favorite)<\/p>\n
1. Preheat the oven
\nPreheat your oven to 350\u00b0F (180\u00b0C). Line a baking sheet with parchment paper.<\/p>\n
2. Cream butter and sugar
\nIn a large bowl, beat the softened butter and sugar together until light and creamy.<\/p>\n
3. Add egg yolk and vanilla
\nMix in the egg yolk and vanilla extract until fully combined.<\/p>\n
4. Add dry ingredients
\nGradually add the flour and salt. Mix until a soft dough forms. Do not overmix.<\/p>\n
5. Shape the cookies
\nRoll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet, leaving space between each.<\/p>\n
6. Make the thumbprint
\nUse your thumb or the back of a spoon to gently press an indentation in the center of each cookie.<\/p>\n
7. Fill with jam
\nSpoon about \u00bd teaspoon of jam into each indentation.<\/p>\n
8. Bake
\nBake for 12\u201315 minutes, or until the edges are lightly golden.<\/p>\n
9. Cool and serve
\nLet the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.<\/p>\n
For extra flavor, roll the dough balls in sugar before baking.<\/p>\n
Use seedless jam for a smoother look.<\/p>\n
You can chill the dough for 20 minutes if it feels too soft.<\/p>\n
These cookies store well in an airtight container for up to 5 days.<\/p>\n
Makes about 24 cookies<\/p>\n","protected":false},"excerpt":{"rendered":"
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