Buttery Jam Thumbprint Cookies

These Buttery Jam Thumbprint Cookies are lightly crisp, butter, and melt-in-your-mouth-delicious! They're super easy and need only a handful of ingredients. No need for eggs.

Prep Time: 30

Cook Time: 23

Total Time: 53

Servings:

Ingredients

1 cup unsalted butter, very slightly softened and sliced
½ - 1 cup powdered sugar, see notes
1 teaspoon pure vanilla extract
1 teaspoon almond extract, see notes
½ teaspoon table salt
2 cups all purpose flour
½ cup real fruit preserves

Instructions

In the bowl of a stand mixer fitted with paddle attachment on low speed, beat butter and sugar 10 seconds, or until lightly combined. Switch to high speed and beat until creamy and light, 2 to 3 minutes - do not rush this part.
Add extracts and salt. Beat on medium-low speed for 10 seconds, scraping down bowl as needed. Gently mix in flour, just until combined, about 1 minute. Dough will be somewhat sticky. Use a rubber spatula to scrape down sides; form dough into a ball, cover, and chill 30-60 minutes.
Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper or silicone baking mats.
Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on lined baking sheets. Press down the center of each ball with round end of a wooden spatula or use your finger, making a deep well in the middle; deep but not very wide.
Fill cookie centers with roughly 1/2 tsp preserves - easiest to use a piping bag or a 1/4-teaspoon-sized measuring spoon. Place sheet of cookies in fridge 5 minutes to re-chill before baking.
Bake 20-23 minutes or until golden brown and puffy. Let cool 5 minutes on baking sheet, then gently transfer to finish cooling on wire rack.
When cookies are completely cooled, dust with confectioners' sugar and serve.

Equipment

Notes

Butter should be softened at moderate room temperature for about 30 minutes; it should not be melty at all.
It's important to measure flour accurately. We use the scoop and level method.
If you'd like less sweet and compact-looking cookies, use 1/2 cup powdered sugar. If you'd like sweeter cookies that spread a little more, use 1 cup powdered sugar.
Cookies will taste like the jam you use, so be sure to use high quality, thick fruit preserves (any flavor). Avoid thin jams or fruit spreads, as those can become runny during the baking process.
Don't skip the almond extract, as it gives a wonderful, aromatic depth of flavor. If you prefer, you can omit it and use 2 tsp vanilla extract.
These cookies are not intended to brown much; they'll be shortbread-colored. If you want more browning on top, bake on upper-middle rack.
I bake these 20 minutes for a melt-in-your-mouth texture. If you prefer a bit crisper/browned texture, bake up to 23 min.
If the jam settled more than you'd like during baking, feel free to top off finished cookies with a smidge of fresh jam on top.
Cookies can be kept in airtight container at room temperature for up to 3 days. For longer storage, cover them airtight and freeze for up to 1 month.
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Nutrition (per serving)

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: Bake, Oven