Buttery Melt-in-Your-Mouth Thumbprint Cookies
These buttery melt-in-your-mouth thumbprint cookies are quick and easy to make, featuring a tender crumb and a sweet jam center that offers a perfect balance of buttery richness and fruity pop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20-24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 grams) all-purpose flour
- ¼ teaspoon salt
- ½ cup (160 grams) raspberry jam
- Optional: ½ teaspoon almond extract
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a mixing bowl, beat 1 cup softened unsalted butter with ½ cup granulated sugar until light and fluffy, about 3-5 minutes.
- Mix in 1 teaspoon vanilla extract and almond extract if using until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour and ¼ teaspoon salt.
- Gradually add the flour mixture to the butter mixture, stirring gently until just combined. If dough is crumbly, add 1-2 teaspoons of milk to bring it together.
- Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes.
- Scoop tablespoon-sized balls of dough (about 20-24 cookies) and place them 2 inches apart on the prepared baking sheet.
- Using your thumb or the back of a small spoon, press a gentle indentation into the center of each ball to make a well for the jam.
- Spoon about ½ teaspoon of raspberry jam into each indentation without overfilling.
- Bake for 12-15 minutes until edges are lightly golden but cookies remain pale.
- Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is important to prevent spreading and to maintain the thumbprint well. Use room temperature butter for best creaming results. If jam bubbles or browns too much, reduce oven temperature by 10-15°F next time. Dough can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 60
- Fat: 7
- Saturated Fat: 4.5
- Carbohydrates: 17
- Fiber: 0.5
- Protein: 1.5
Keywords: thumbprint cookies, buttery cookies, raspberry jam cookies, easy cookie recipe, melt-in-your-mouth cookies, homemade cookies, quick dessert