Tender Apricot Jam Thumbprint Cookies
These tender apricot jam thumbprint cookies are buttery, soft, and filled with luscious apricot jam, perfect for an easy homemade treat that impresses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 16-18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240 grams) all-purpose flour
- 1 cup (226 grams) unsalted butter, softened
- 2/3 cup (135 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- about 1/2 cup (160 grams) apricot jam
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat 1 cup (226 grams) softened unsalted butter and 2/3 cup (135 grams) granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
- Add 1 large egg (room temperature) and 1 teaspoon vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together 2 cups (240 grams) all-purpose flour and 1/4 teaspoon salt. Gradually add to the wet mixture, mixing on low speed just until incorporated.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or 15 minutes in the freezer).
- Scoop tablespoon-sized balls of dough (about 16-18 cookies) and place on prepared baking sheets, spacing about 2 inches apart. Use your thumb or back of a teaspoon to press a small well in the center of each ball.
- Fill each thumbprint with about 1/2 teaspoon of apricot jam, being careful not to overfill.
- Bake for 12-15 minutes until edges are lightly golden and centers are glossy but set.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar if desired.
Notes
Cream butter and sugar until fluffy to trap air for tender cookies. Chill dough to keep shape and prevent spreading. Press thumbprints gently to avoid jam overflow. Watch oven carefully to avoid overbaking. Rotate trays halfway if baking multiple sheets. Use gluten-free flour blend for gluten-free version. Vegan adaptation possible with margarine and flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Fat: 6
- Carbohydrates: 14
- Protein: 1
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