Classic buttery thumbprint cookies (Printable)

Tender buttery shortbread with sweet jam centers, ideal for sharing and easy baking.

# What Goes In:

→ 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 (raspberry, apricot, or strawberry)

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
03 - Beat in the egg yolks and vanilla extract until fully combined.
04 - Mix in the all-purpose flour and fine sea salt just until a soft dough forms.
05 - Scoop and roll the dough into 1-inch diameter balls. Arrange them 2 inches apart on the baking sheets.
06 - Using your thumb or the back of a small spoon, gently press an indentation into the center of each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of chosen fruit jam.
08 - Bake for 12 to 15 minutes until the edges turn lightly golden.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're buttery enough to feel special but simple enough that even your first batch will turn out gorgeous.
  • One bowl of dough makes 24 cookies, so you can have them gone by Wednesday and the kitchen still smells amazing.
  • You can use whatever jam you have hiding in the back of the fridge, making these endlessly customizable.
02 -
  • If your jam runs all over the sheet instead of staying in the thumbprint, your oven is too hot or you filled too generously; both are fixable next time.
  • Room temperature butter really does matter here; cold butter will leave lumps in your dough and the cookies won't be as tender.
03 -
  • Use a light hand when mixing the dough; overworking develops gluten and makes everything tough and dense instead of tender.
  • If you want the jam to stay in place and not spread, let it come to room temperature or even chill it slightly before filling so it's thicker and more stable.
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