Thumbprint Cookies: Classic Joy in Every Bite
These buttery, melt-in-your-mouth cookies with a sweet jam center are perhaps the most nostalgic yet underrated treats in home baking. Dating back to Swedish heritage as "Hallongrotta" (raspberry caves), these delightful jam-filled butter cookies combine simple ingredients with impressive results.
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Servings: 24 cookies
Calories: 132kcal
Equipment
- Electric Mixer
- Baking sheets
- Parchment Paper
- Wire Cooling Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 2/3 cup granulated sugar
- 2 large egg yolks room temperature
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract optional for enhanced flavor
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
Filling
- 1/3 cup fruit preserves raspberry, strawberry, apricot, or blackberry
Instructions
- Beat the softened butter and sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until pale and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla and almond extracts until fully incorporated.
- In a separate bowl, whisk together flour and salt. Add this mixture to your wet ingredients gradually, mixing on low speed just until combined. Stop as soon as the flour disappears into the dough to avoid overmixing.
- Form the dough into a ball and wrap it in plastic wrap. Refrigerate for 30 minutes to allow the butter to firm up, preventing excessive spreading during baking.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove dough from refrigerator and roll into 1-inch balls (approximately 1 tablespoon of dough each). Place them 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a rounded 1/2 teaspoon measuring spoon, press an indentation into the center of each dough ball. If the edges crack slightly, gently pinch them back together.
- Fill each indentation with approximately 1/2 teaspoon of your chosen preserves. Avoid overfilling, as the jam will bubble slightly during baking.
- Bake for 12-14 minutes, or until the edges are just beginning to turn golden. The cookies should remain pale on top to preserve their tender texture.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The jam centers need about 20 minutes to set properly.
Notes
- Store at room temperature in an airtight container for up to 5 days, in the refrigerator for 7-10 days, or freeze for up to 3 months.
- For make-ahead option, freeze unbaked shaped cookies (without jam) for up to 3 months. Thaw in refrigerator, add jam, and bake as directed.
- Avoid overfilling the indentations to prevent jam from overflowing during baking.
- If the dough cracks when making indentations, let it warm slightly at room temperature first.
- For make-ahead option, freeze unbaked shaped cookies (without jam) for up to 3 months. Thaw in refrigerator, add jam, and bake as directed.
- Avoid overfilling the indentations to prevent jam from overflowing during baking.
- If the dough cracks when making indentations, let it warm slightly at room temperature first.
Nutrition
Calories: 132kcal | Carbohydrates: 15.6g | Protein: 1.4g | Fat: 7.3g | Saturated Fat: 4.5g | Sodium: 52mg | Fiber: 0.3g | Sugar: 7.8g
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