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A rustic bowl filled with Apricot Jam Thumbprint Cookies, featuring golden shortbread with glossy apricot and red jam centers.
Linda

Apricot Jam Thumbprint Cookies

Buttery shortbread cookies with crisp edges and tender centers, filled with bright apricot jam for a timeless treat that looks as good as it tastes.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract pure
  • 2.25 cups all-purpose flour spooned and leveled
  • 0.25 tsp fine sea salt
For the Filling and Finish
  • 0.5 cup apricot jam good quality, preferably without large fruit chunks
  • 2 tbsp powdered sugar for dusting

Equipment

  • Baking Sheets
  • Parchment Paper
  • Small round measuring spoon or thumb
  • Wire cooling rack

Method
 

Prep
  1. Line two baking sheets with parchment paper. Set aside.
Make the Dough
  1. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla extract until combined.
  2. Reduce mixer speed to low and gradually add the flour and salt, mixing just until a soft dough forms and no dry streaks remain. Do not overmix.
Shape the Cookies
  1. Scoop rounded tablespoonfuls of dough and roll into 1-inch balls. Place on prepared baking sheets, spacing 2 inches apart.
  2. Using the rounded end of a 0.5 teaspoon measuring spoon or your thumb, press firmly into the center of each ball to create a deep well that nearly reaches the bottom. The edges will crack slightly - this is normal.
Fill and Bake
  1. Fill each well with about 0.5 teaspoon of apricot jam, being careful not to overfill. The jam should sit slightly below the rim.
  2. Bake at 350F until the cookies are set and just beginning to turn golden at the edges, 14 to 16 minutes. The bottoms should be lightly browned but the tops pale.
Cool and Finish
  1. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar just before serving.

Notes

For neat jam wells, chill the shaped (but unfilled) cookies for 15 minutes before baking - this helps the cookies hold their shape and prevents spreading. If your jam is very thick, warm it slightly in the microwave for 10 seconds to make filling easier. These cookies keep well in an airtight container at room temperature for 5 days, or freeze unfilled dough balls for up to 2 months and bake straight from frozen, adding 2 minutes to the bake time.