Classic buttery thumbprint cookies (Printable Version)

Tender buttery shortbread with sweet jam centers, ideal for any dessert gathering or treat.

# What You'll Need:

→ Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 large egg yolks
04 - 1 teaspoon vanilla extract
05 - 2 1/4 cups all-purpose flour
06 - 1/4 teaspoon fine sea salt

→ Filling

07 - 1/2 cup fruit jam or preserves (such as raspberry, apricot, or strawberry)

# How to Prepare:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter and sugar until light and fluffy.
03 - Beat in the egg yolks and vanilla extract until fully combined.
04 - Add the flour and salt, mixing just until a soft dough forms.
05 - Scoop and roll the dough into 1-inch balls; place them 2 inches apart on prepared baking sheets.
06 - Using your thumb or the back of a small spoon, gently press an indentation into the center of each ball.
07 - Fill each indentation with about 1/2 teaspoon of jam.
08 - Bake for 12 to 15 minutes, until edges are just golden.
09 - Cool on the baking sheet for 5 minutes; then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're buttery and tender without being fussy—no chilling, no special tricks.
  • You can use whatever jam you have in the cabinet, so they taste different every time you bake them.
  • Homemade tastes impossibly better than store-bought, and guests always ask for the recipe.
02 -
  • Jam will leak if your indentations aren't deep enough or if you overfill—learn from my first attempt and go easy on both counts.
  • Room temperature butter is non-negotiable; if it's cold, the sugar won't cream properly and you'll end up with a denser, grainier cookie.
03 -
  • Roll the dough balls in finely chopped nuts or toasted coconut before baking for texture that changes everything.
  • If your jam is runny, let it sit in a fine-mesh strainer for an hour to drain off excess liquid before filling.
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