These jam-filled thumbprint cookies combine soft butter cookies and a sweet jam filling. Use your favorite jelly flavor like blackberry, strawberry, raspberry or other favorites. Add a light dust of powdered sugar for extra flair and these cookies bound to disappear off cookie platters fast. Cooling the cookie dough is crucial, so make sure you follow the recipe precisely.
Line 2 baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk 4 egg yolks, 1/4 tsp vanilla extract and 1/8 tsp fine salt. Set aside.
In a medium bowl, combine and whisk 2 1/4 cups all-purpose flour and 1/3 cup granulated sugar. Into the bowl with dry ingredients, grate 16 tablespoons cold butter on the large holes of grater. Work in the butter with a fork until the mixture resembles coarse meal.
Combine the wet and dry ingredients together. Stir all ingredients with a fork until the dough starts to come together. Using your hand, continue pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in dough, but as you press – the dough will come together.
Roll cookie dough into balls. Use 1 scant tablespoon of dough for each. Arrange dough balls on the baking sheets 2 inches apart.
Indent cookies with 1/4 round measuring teaspoon, end of a wooden spoon or spatula into the center of each dough ball. Spoon heaping 1/4 teaspoon of jam into each indent. Loosely cover indented dough and chill for 30-40 minutes (and up to 2 days). You can spoon jam before or after the dough has chilled.
Preheat the oven to a 350°F. Bake cookies for 12-14 minutes or until lightly browned on the sides. The jam won’t look completely set, but will set as the cookies cool.
Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust with confectioners’ sugar, if desired.
Notes
Make Ahead & Freezing Instructions: Make the cookie dough and chill it in the refrigerator for up to 4 days. Up to 2 days once they had been indented. Unbaked cookie dough balls or indented cookies freeze well for up to 3 months. Allow cookie balls to thaw overnight in the refrigerator, make an indent into each and refrigerate. If using frozen indented cookies, fill with jam and bake right away. Baking time might take couple minutes longer. Baked cookies with jam filling freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Storing: Cookies stay fresh covered with plastic wrap at room temperature for 2 days or in the refrigerator for up to 1 week.
Measuring: Measure flour by spooning flour into a measuring cup and level it off with a knife, so you don’t end up with too much flour.
Chill Cookie Dough: This will prevent too much spreading and you’ll have thicker, sturdier and more solid cookies.
Cracked Cookies: If cracking around edges too much when pressed, try re-rolling the balls once more and then press again. When indenting, indent slowly while holding the cookie around the edges with second hand. This will help to avoid cracks (most or all).
Jam: Add jam or preserves before baking the cookies so it gets warm and bakes into the dough.
Parchment Paper or Silicone Baking Mat: Coating your baking sheet with extra butter or nonstick spray creates an overly greasy foundation, causing cookies to spread. It is proven that silicone mats grip onto the bottom of your cookie dough, preventing them from spreading too much and ensure even browning.
Cool Baking Sheet: Never place cookie dough balls onto a hot baking sheet or they will start melting before they even start baking. Run baking sheet under cold water for faster cooling.