Ingredients
Equipment
Method
Making the Jam Thumbprint Cookies
- Preheat your oven to 350°F (175°C). Line a large baking tray with parchment paper.
- In a stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium speed for 2 minutes until pale and fluffy.
- Add the vanilla extract and kosher salt. Beat for 30 seconds to incorporate.
- Turn the mixer to low and gradually add the all-purpose flour. Mix just until the dough pulls together into a cohesive mass.
- Use a cookie scoop to portion exactly 1 tablespoon of dough per cookie. Roll tightly between your palms until smooth and round, placing them 2 inches apart on the tray.
- Using the rounded back of a 1/4 teaspoon measure, press into the center of each dough ball at a 45-degree angle. Press again adjacent to the first mark to form a neat heart shape.
- Stir the jam to loosen it. Spoon 1/2 teaspoon of jam generously into the heart-shaped indentation of each cookie.
- Bake in the center rack for 12-14 minutes until the cookies are a pale golden-blonde color with a matte finish. Do not overbake.
- Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Once fully cooled, give the edges a very light dusting of white powdered sugar using a fine-mesh sieve.
Nutrition
Notes
Tip 1: To prevent spreading, chill the shaped and indented dough on the tray for 15 minutes before baking.
Tip 2: Do not use thin jelly for the filling; stick to thick, high-quality preserves so the center stays set and sticky.
Tip 2: Do not use thin jelly for the filling; stick to thick, high-quality preserves so the center stays set and sticky.