Thumbprint Jam Cookies

How to Make Thumbprint Jam Cookies

1. 1

   Step 1: Cream butter and sugar, add yolk and vanilla

   In a large bowl, beat the softened butter and granulated sugar together until light and pale, about 2–3 minutes; this traps air for a tender cookie. Mix in the egg yolk and vanilla until just combined — stop as soon as the mixture is smooth to avoid overworking the fat.

   For this step

   • 1 cupUnsalted butter, softened
   • 1/3 cupGranulated sugar
   • 1 largeLarge egg yolk
   • 1 tspPure vanilla extract
   
2. 2

   Step 2: Blend in dry ingredients

   Whisk together the all-purpose flour, cornstarch, and salt, then add to the butter mixture in two additions, folding or mixing on low until a soft dough forms. Cornstarch keeps these cookies delicate; avoid high-speed mixing which can develop gluten and toughen the dough.

   For this step

   • 2 cupsAll-purpose flour
   • 1/2 cupCornstarch (for tender texture)
   • 1/4 tspFine salt
   
3. 3

   Step 3: Shape, roll in sugar, and chill

   Scoop tablespoon-sized portions and roll into smooth balls. Lightly roll each ball in confectioners' sugar, place on a lined baking sheet 1½ inches apart, and chill the tray in the fridge for 20 minutes — chilling firms the butter so the cookies hold their shape and develop tender crumb.

   For this step

   • 1/4 cupConfectioners' (powdered) sugar, for rolling and dusting
   
4. 4

   Step 4: Indent and bake until set

   Use your thumb (or the back of a 1/2-teaspoon measuring spoon) to press a shallow well into the center of each chilled ball just before baking. Bake in a 350°F (175°C) oven for 10–12 minutes, until edges are set and bottoms are lightly golden; the centers will still be soft.
   
5. 5

   Step 5: Fill wells with jam

   When the cookies come out of the oven, gently press any wells that have puffed back with the back of a small spoon, then immediately fill each indentation with about 1/2 teaspoon jam — use seedless jam for a smooth appearance and avoid overfilling to prevent spillover. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely so the jam sets neatly.

   For this step

   • 3/4 cupSeedless jam or preserves (raspberry, apricot, or strawberry recommended)
   
6. 6

   Step 6: Finish and store

   Once completely cool, dust lightly with a little extra confectioners' sugar if desired and store in an airtight container. Cookies keep well at room temperature for up to 4 days or freeze between parchment layers for up to 3 months.
   

1. In a large bowl, beat the softened butter and granulated sugar together until light and pale, about 2–3 minutes; this traps air for a tender cookie. Mix in the egg yolk and vanilla until just combined — stop as soon as the mixture is smooth to avoid overworking the fat.
2. Whisk together the all-purpose flour, cornstarch, and salt, then add to the butter mixture in two additions, folding or mixing on low until a soft dough forms. Cornstarch keeps these cookies delicate; avoid high-speed mixing which can develop gluten and toughen the dough.
3. Scoop tablespoon-sized portions and roll into smooth balls. Lightly roll each ball in confectioners' sugar, place on a lined baking sheet 1½ inches apart, and chill the tray in the fridge for 20 minutes — chilling firms the butter so the cookies hold their shape and develop tender crumb.
4. Use your thumb (or the back of a 1/2-teaspoon measuring spoon) to press a shallow well into the center of each chilled ball just before baking. Bake in a 350°F (175°C) oven for 10–12 minutes, until edges are set and bottoms are lightly golden; the centers will still be soft.
5. When the cookies come out of the oven, gently press any wells that have puffed back with the back of a small spoon, then immediately fill each indentation with about 1/2 teaspoon jam — use seedless jam for a smooth appearance and avoid overfilling to prevent spillover. Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely so the jam sets neatly.
6. Once completely cool, dust lightly with a little extra confectioners' sugar if desired and store in an airtight container. Cookies keep well at room temperature for up to 4 days or freeze between parchment layers for up to 3 months.