Buttery Jam Thumbprint Cookies
User Reviews
4.8
Buttery Jam Thumbprint Cookies
Description
The recipe starts with creaming softened unsalted butter and powdered sugar until smooth and light, then adding pure vanilla and almond extracts along with salt. Flour is gently folded in, creating a somewhat sticky dough that benefits from chilling to firm up for shaping. The dough balls are pressed gently to create a deep thumbprint cavity to hold the fruit preserves, typically about half a teaspoon per cookie.
Baked at a lower temperature on a lined sheet, the cookies maintain a pale, shortbread color and a tender crumb that melts in the mouth. The almond extract adds depth and complexity to the sweetness, complementing the fruit jam. The recipe allows adjustment of powdered sugar amounts to control sweetness and spread.
Thick, high-quality preserves prevent runny centers, and additional jam can be added after baking if it settles. These cookies store well and are suitable for gifting or tea time. Adjust baking time slightly for crisper or softer textures as desired.
Ingredients
- 1 cup butter very slightly softened and sliced, unsalted
- ½ - 1 cup powdered sugar see notes
- 1 tsp vanilla extract pure
- 1 tsp almond extract see notes
- ½ tsp table salt
- 2 cups all-purpose flour
- ½ cup fruit preserves real
Instructions
- In the bowl of a stand mixer fitted with paddle attachment on low speed, beat butter and sugar 10 seconds, or until lightly combined. Switch to high speed and beat until creamy and light, 2 to 3 minutes - do not rush this part.
- Add extracts and salt. Beat on medium-low speed for 10 seconds, scraping down bowl as needed. Gently mix in flour, just until combined, about 1 minute. Dough will be somewhat sticky. Use a rubber spatula to scrape down sides; form dough into a ball, cover, and chill 30-60 minutes.
- Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper or silicone baking mats.
- Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on lined baking sheets. Press down the center of each ball with round end of a wooden spatula or use your finger, making a deep well in the middle - deep but not very wide - it helps to hold the dough ball in palm of hand while forming the well.
- Fill cookie centers with roughly 1/2 tsp preserves - easiest to use a piping bag or a 1/4-teaspoon-sized measuring spoon. Place sheet of cookies in fridge 5 minutes to re-chill before baking.
- Bake 20-23* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.
- When cookies are completely cooled, dust with confectioners' sugar. Cookies can be kept in airtight container at room temp for a few days.
Notes
- Use butter softened at room temperature for about 30 minutes, avoiding melting, to help achieve creamy dough.
- Measure flour using the scoop and level method to ensure accuracy.
- Adjust powdered sugar quantity between ½ and 1 cup to control cookie sweetness and spread.
- Prefer thick fruit preserves over thin jams to prevent runny fillings during baking.
- Almond extract enriches flavor but can be omitted in favor of additional vanilla.
- Bake for 20 minutes for soft texture; bake up to 23 minutes for slightly crisper cookies.
- If jam settles, add a small spoonful to the center of cooled cookies to restore appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 112kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 61mg | 3% |
| Potassium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 236IU | 5% |
| Calcium | 9mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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