Thumbprint Jam Cookies

Step 1

Position a rack in the center of your oven and preheat to 350°F. Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 teaspoon kosher salt. Set aside.

Step 3

In a large bowl, cream together 0.5 cup softened unsalted butter and 0.25 cup granulated sugar. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture is light and fluffy — it should look pale and almost airy, not dense.

Step 4

Add 1 large egg yolk and 0.5 teaspoon pure vanilla extract to the butter mixture. Beat on medium speed for 1 minute until fully combined and the mixture looks smooth.

Step 5

Add the flour mixture to the wet ingredients. Mix on low speed just until the dough comes together and no dry flour remains — this should take only 30-45 seconds. Overworking the dough will make the cookies tough instead of tender.

Step 6

Scoop the dough into 1-inch balls (about the size of a cherry) and place them 2 inches apart on the prepared baking sheet. You should get about 24 cookies.

Step 7

Using your thumb or the back of a 1/2-teaspoon measuring spoon, gently press a shallow well into the center of each cookie — push down about halfway through the thickness, creating a cup-shaped indent. This is where the jam will sit. Try to keep the depth consistent across all cookies so they bake evenly.

Step 8

Spoon 1 teaspoon of jam (about 0.5 cup total divided among the cookies) into each thumbprint. Don't overfill — the jam will spread slightly as it bakes.

Step 9

Place the baking sheet in the preheated 350°F oven. Bake for 13-15 minutes, until the cookie edges are pale golden and the jam is beginning to bubble slightly at the edges. The centers should still be soft to the touch — they'll firm up as they cool.

Step 10

Remove the baking sheet from the oven and let the cookies cool on the hot pan for 5 minutes. This allows them to set slightly so they hold their shape without becoming hard.

Step 11

Transfer the cookies to a wire cooling rack and let them cool completely, about 15 minutes. The jam will set firmly as it cools, creating a jewel-like center. Store in an airtight container at room temperature for up to 4 days.