Flower Jam Thumbprint Cookies (Printer-Friendly)

Buttery cookies with fragrant floral jam centers that melt in your mouth

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
06 - 2 cups all-purpose flour

→ Filling

07 - 1/3 cup flower jam (rose, elderflower, violet, or preferred floral variety)

→ Optional Garnish

08 - Powdered sugar for dusting

# How-To Steps:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg yolk and vanilla extract until fully incorporated.
04 - Add the salt and flour, mixing until just combined. Avoid overmixing to prevent tough cookies.
05 - Scoop tablespoon-sized portions of dough and roll each into a ball. Place on prepared baking sheets, spacing them about 2 inches apart.
06 - Using your thumb or the back of a small spoon, press a well into the center of each dough ball.
07 - Fill each indentation with approximately 1/2 teaspoon of flower jam.
08 - Bake for 12–15 minutes, or until the edges are just turning golden.
09 - Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack. Dust with powdered sugar once completely cooled, if desired.

# Expert Advice:

01 -
  • The floral jam creates an elegant surprise center that tastes like poetry
  • These cookies strike that perfect balance between tender and crumbly
  • They turn an ordinary afternoon into something resembling a garden party
02 -
  • The wells will shrink slightly during baking so fill them a bit more generously than seems necessary
  • Flower jam varies wildly in thickness. Thicker jams hold their shape better. Thin jam can be simmered for a few minutes to reduce excess liquid.
03 -
  • Chill the shaped dough for 15 minutes before baking. This helps the cookies hold their shape and prevents excessive spreading.
  • If your jam seems too runny, stir in a teaspoon of cornstarch before filling the wells. This prevents jam from overflowing during baking.

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