Go Back

Flower Jam Thumbprint Cookies

Tender and buttery cookies with a sweet jam center, perfect for a spring dessert plate.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Key for a smooth, fluffy base.
  • 1 cup powdered sugar Keeps the texture fine and melt-in-your-mouth.
  • 1 large egg yolk Adds richness and helps the dough bind.
  • 2 teaspoons vanilla extract Provides flavor.
  • 2 cups all-purpose flour Main structure of the cookies.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup fruit jam (e.g., raspberry, apricot, or flower jam) Choose a thick jam to avoid spreading.
  • optional none sprinkles or edible flowers For decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the softened butter with the powdered sugar until fluffy and light in color.
  3. Add the egg yolk and vanilla extract, then beat until creamy and fully blended.
  4. Gradually mix in the flour and salt until a smooth dough forms.
Shaping and Baking
  1. Scoop and roll the dough into small balls and place them on the prepared baking sheet.
  2. Press an indent into the center of each dough ball using your thumb.
  3. Fill each indent with a small amount of jam, just enough to dome slightly.
  4. Bake for 12–15 minutes until the edges are golden and the centers look set.
  5. Allow to cool on a wire rack before decorating if desired.

Notes

Ensure butter is properly softened and the jam is thick to prevent overflow. Cool completely before stacking to avoid stickiness.