Flower Jam Thumbprint Cookies (Printable)

Buttery cookies with delicate floral jam centers that create elegant, jewel-like desserts perfect for afternoon tea.

# 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 jam)

→ Optional

08 - Powdered sugar for dusting

# 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.
03 - Beat in the egg yolk and vanilla extract until fully incorporated.
04 - Add the salt and flour, mixing until just combined. Do not overmix.
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, create a well in the center of each dough ball.
07 - Fill each indentation with about 1/2 teaspoon of flower jam.
08 - Bake for 12–15 minutes, or until the edges are just turning golden.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. Optionally, dust with powdered sugar once completely cooled.

# Expert Advice:

01 -
  • These cookies feel like something pulled from a storybook, yet they come together in under an hour with ingredients you probably already have
  • The floral jam creates these stunning jewel like centers that make people gasp when you serve them
02 -
  • Do not skip chilling the dough for 15 minutes if your kitchen is warm—it keeps the cookies from spreading too thin and losing their jam centers
  • Floral jams vary wildly in sweetness and intensity, so taste yours first and adjust accordingly
03 -
  • Make your thumbprints slightly larger than you think necessary because they shrink during baking
  • If you can not find flower jam, high quality fruit preserves work—apricot and raspberry are particularly lovely here

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