Flower Jam Thumbprint Cookies (Print Version)
Buttery cookies with floral jam centers melt in your mouth
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
06 - 2 cups all-purpose flour
→ Filling
07 - 1/3 cup flower jam (rose, elderflower, violet, or preferred floral jam)
→ Optional Garnish
08 - Powdered sugar for dusting
# How-To Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg yolk and vanilla extract until fully incorporated into the butter mixture.
04 - Add salt and flour, mixing until just combined. Avoid overmixing to prevent tough cookies.
05 - Scoop tablespoon portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
06 - Press your thumb or the back of a small spoon into the center of each dough ball to form a well.
07 - Spoon approximately 1/2 teaspoon of flower jam into each indentation.
08 - Bake for 12-15 minutes until edges are lightly golden.
09 - Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack. Dust with powdered sugar once completely cooled, if desired.
# Expert Tips:
01 -
- The buttery crumble gives way to this jewel-toned center that tastes like a garden in bloom
- They look impossibly fancy but come together in under 40 minutes with ingredients you probably have
02 -
- Overmixing the flour makes tough cookies—stop as soon as the dough comes together
- The jam wells shrink during baking, so make them deeper than you think you need
03 -
- Chill the shaped dough balls for 15 minutes before baking if you want thicker cookies
- Warm your jam slightly for about 10 seconds in the microwave—it flows into the wells more easily