Go Back

Flower Jam Thumbprint Cookies

Buttery, powdery-soft thumbprint cookies filled with your choice of jam, featuring a crispy edge and tender center.
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 Dough
  • 1 cup unsalted butter, softened Should be soft enough to press easily, but not greasy.
  • 1 cup powdered sugar For a fine, delicate crumb.
  • 1 large egg yolk Adds richness without making the dough cakey.
  • 2 teaspoons vanilla extract For flavor.
  • 2 cups all-purpose flour Gradually mixed into the dough.
  • 1/4 teaspoon salt Balances sweetness.
Jam Filling
  • 1/2 cup fruit jam (e.g., raspberry, apricot, or flower jam) Choose a jam you love; if it's chunky, stir for easier filling.
Decorative Toppings
  • Sprinkles or edible flowers Optional 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 light and fluffy.
  3. Add the egg yolk and vanilla extract, mixing until smooth.
  4. Gradually mix in the flour and salt until a smooth dough forms.
Forming Cookies
  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 ball using your thumb or a spoon.
  3. Spoon jam into each indent, aiming for a neat mound.
Baking
  1. Bake for 12–15 minutes, until the cookies are set and the edges are lightly golden.
  2. Allow cookies to cool on a wire rack.
Decoration
  1. Once cooled, add sprinkles or edible flowers if desired.

Notes

Store in an airtight container at room temperature. Perfect for gifting and makes a lovely addition to dessert spreads.