Flower Jam Thumbprint Cookies
Delicate, buttery cookies shaped like flowers and filled with your favorite fruit jam. Perfect for gifting or afternoon tea.
Ingredients
- 1 cup unsalted butter cold and cubed
- ⅔ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 0.25 teaspoon salt
- 0.25 cup seedless jam raspberry or strawberry, or your favorite flavor
Instructions
- Step 1: Prepare the Dough
Whisk flour and salt in a bowl. In a stand mixer bowl, beat cold butter and sugar on medium speed until mixture looks like wet sand, about 2-3 minutes. - Step 2: Combine Ingredients
Add egg yolk and vanilla to the butter-sugar mixture. Beat until just combined. Gradually add flour mixture on low speed until dough starts to come together. Do not overmix. - Step 3: Shape the Cookies
Turn dough onto lightly floured surface. Divide into 24 equal pieces, roll each into 1-inch balls, and place 2 inches apart on parchment-lined baking sheet. - Step 4: Create the Flower Shape
Use your thumb or 1/2 tsp measuring spoon to press an indentation in the center of each ball. Make five evenly spaced cuts around each cookie, cutting halfway toward the center. - Step 5: Chill and Fill
Chill baking sheet for at least 30 minutes while preheating oven to 375°F (190°C). Fill each indentation with about 1/2 tsp jam. - Step 6: Bake
Bake for 12-15 minutes, until edges are lightly golden. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Optional: Add 1/2 tsp almond extract with the vanilla for extra flavor. Dough can be made ahead and refrigerated up to 3 days; let sit at room temperature 15 minutes before rolling. Dust cooled cookies with powdered sugar for a beautiful finish.
