Ingredients
Scale
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup fruit preserves or jam
Instructions
- In the bowl of a stand mixer, whisk together sugar and salt until combined.
- Add butter and blend using the paddle attachment until well creamed, scraping down sides of bowl.
- Mix in egg yolks and vanilla extract, ensuring everything is well combined.
- Add flour and mix until combined; dough will be soft and slightly sticky.
- Scoop dough into 1-inch balls and place on a dish lined with parchment paper, making an indent with your thumb in each cookie.
- Freeze shaped cookie dough for 20 minutes, while preheating the oven to 350°F.
- Remove half from the freezer, place on a baking sheet lined with parchment, filling each indent with 1/2 tsp jam.
- Bake for 13 to 15 minutes, or until cookies are lightly golden around edges. Cool slightly before transferring to a wire rack to cool completely.
- Repeat with remaining dough and store cookies in an airtight container at room temperature.
Notes
These cookies can be enjoyed as a snack or dessert and are great for sharing at gatherings. Experiment with different jams for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cookies, dessert, baking, thumbprint cookies, jam cookies