Flower Jam Thumbprint Cookies (Print Version)

Buttery cookies with jewel-like centers of fragrant flower jam. Perfect with afternoon tea.

# What You 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

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Mix in egg yolk and vanilla extract until fully incorporated into the butter mixture.
04 - Add salt and flour to the mixture, stirring until just combined. Avoid overmixing to prevent tough cookies.
05 - Scoop tablespoon-sized portions of dough and roll into smooth balls. Arrange on prepared baking sheets with 2 inches of space between each cookie.
06 - Press your thumb or the back of a small spoon into the center of each dough ball to create a well for the jam filling.
07 - Spoon approximately 1/2 teaspoon of flower jam into each indentation, being careful not to overfill.
08 - Bake for 12-15 minutes until edges are lightly golden. Centers should remain set but not browned.
09 - Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack. Dust with powdered sugar once completely cooled.

# Expert Tips:

01 -
  • The floral jam creates these stunning jewel-like centers that look like you spent hours on them
  • Buttery shortbread meets fragrant blooms in a way that feels fancy but comes together in under an hour
02 -
  • Overmixing the flour is the fastest way to ruin these cookies, so stop the moment the dough comes together
  • The jam wells will look too deep before baking, but they fill in perfectly as the cookies spread in the oven
03 -
  • If your thumbprints are not deep enough, use the rounded end of a wooden spoon to create perfect wells
  • Brush the edges with beaten egg white before baking for an extra golden finish

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