Spring is finally here and the sun is shining through your window. These fruit filled thumbprint cookies are the perfect way to celebrate. They bring a bright pop of color to your kitchen table. You will love how they brighten up a rainy afternoon.
These treats are a classic for a reason. They deliver a soft, buttery bite every single time. Your family will enjoy the sweet fruit centers in every cookie. They are simple to make and even easier to eat. Let’s get baking together right now.
Why This Recipe Is a Winner
You will love how simple these cookies are to assemble. They use basic pantry staples you already have. The texture is incredibly soft and buttery. Every bite melts in your mouth instantly. They are perfect for your Easter dessert table.
The bright fruit centers look like little jewels on a plate. They are much easier than they look to prepare. You do not need to be an expert baker here. Success is guaranteed with this simple, reliable dough. Everyone will ask you for this recipe at the party.
Simple Cooking Steps
Making these cookies is a truly joyful experience. You start by creaming the butter and sugar together. The mixture becomes light, fluffy, and very pale. Then you simply mix in the yolks and vanilla extract. No fancy equipment is needed for this easy process.
Ingredients You’ll Need
These cookies use fresh, simple ingredients from your local market.
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2.25 cups all-purpose flour
- 0.25 tsp salt
- 0.33 cup fruit preserves (raspberry, apricot, or strawberry)
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the egg yolks and vanilla extract, beating until well combined.
- Whisk together the flour and salt in a separate bowl, then gradually add to the wet ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Using your thumb or the back of a small round spoon, press a deep indentation into the center of each dough ball.
- Fill each indentation with approximately 0.5 teaspoon of fruit preserves.
- Bake for 12 to 15 minutes, or until the edges are just beginning to turn golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Imagine these on a sunny patio table this spring. They pair perfectly with a cold glass of lemonade. You can also serve them with a dollop of cream. Create a colorful assortment by using different colored jams. This makes the platter look very festive and fun.
Keep It Fresh
Keep these cookies in an airtight container for three days. They stay fresh and soft at room temperature. You can also freeze them for a later date. Wrap them well to prevent any freezer burn. Store them in single layers to keep them pretty. Use parchment paper between each layer of cookies.
Tips for Best Results
- Use a half-teaspoon measure to make perfect holes.
- Make sure your butter is truly soft before starting.
- Do not overfill the center with too much jam.
- Use a high-quality preserve for the very best flavor.
- Space them out to prevent them from sticking together.
- Let them cool fully so the jam can set.
- Add a pinch of lemon zest for extra brightness.
- Measure your flour using the spoon and level method.
Ways to Switch It Up
- Try apricot jam for a lovely tart flavor.
- Use raspberry preserves for a classic, elegant look.
- Add a light drizzle of icing on the top.
- Roll the dough balls in chopped nuts first.
- Use strawberry jam for a kid-friendly snack option.
Common Questions
Can I make these ahead of time?
Yes, you can bake them a day early. They store very well in a sealed container. Just keep them in a cool, dry spot. This makes them perfect for holiday planning and parties.
Why did my jam run over?
You might have used a bit too much jam. Only use half a teaspoon per each cookie. Also, check the consistency of your fruit preserves. Thick jams work best for this specific recipe.
Can I use egg substitutes?
For this recipe, egg yolks are very important. They provide the tender, shortbread-like texture we love. Using substitutes might change the final crumb. Stick to real yolks for the best results.
I hope these sweet cookies bring joy to your home. They are such a treat to share with family. Happy baking and enjoy every single buttery bite!
— Lidia
Fruit Filled Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2.25 cups all -purpose flour
- 0.25 tsp sal t
- 0.33 cup fruit preserves (raspberry, apricot, or strawberry)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the egg yolks and vanilla extract, beating until well combined.
- Whisk together the flour and salt in a separate bowl, then gradually add to the wet ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Using your thumb or the back of a small round spoon, press a deep indentation into the center of each dough ball.
- Fill each indentation with approximately 0.5 teaspoon of fruit preserves.
- Bake for 12 to 15 minutes, or until the edges are just beginning to turn golden brown.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
