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Ina Garten Jam Thumbprint Cookies

Ina Garten Jam Thumbprint Cookies
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These buttery, tender shortbread-style thumbprint cookies are filled with a bright raspberry jam and finished with a delicate dusting of confectioners’ sugar. The dough is enriched with an egg yolk for a melt-in-your-mouth texture that holds its shape perfectly during baking.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 3/4 cup (95g) all-purpose flour, spooned and leveled
  • 2 tablespoons high-quality seedless raspberry jam (or other jam of choice)
  • 1 tablespoon confectioners’ sugar, for dusting

Instructions

  1. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper — this prevents the cookies from sticking and promotes even browning. Do not use a dark nonstick pan, which can cause the bottoms to over-brown.
  2. In a medium mixing bowl, combine the softened butter and granulated sugar. Using a wooden spoon or silicone spatula, cream them together until light and fluffy, about 2 minutes. Proper creaming incorporates air, creating a tender crumb.
  3. Add the egg yolk and vanilla extract to the butter-sugar mixture. Stir until fully combined and smooth. The yolk adds richness and helps the cookies hold their shape without spreading excessively.
  4. Add the kosher salt to the all-purpose flour and whisk briefly to distribute. Gradually add the flour mixture to the wet ingredients, mixing just until a soft dough forms. Do not overmix — overdevelopment of gluten will make the cookies tough rather than tender.
  5. Using clean hands, gently roll the dough into 8 equal balls, each about 1 inch in diameter. Place them on the prepared baking sheet, spacing them 2 inches apart to allow for slight spreading.
  6. Using your thumb or the back of a 1/2-teaspoon measuring spoon, make an indent in the center of each cookie, pressing down about halfway through the dough. If the dough cracks slightly, smooth the edges gently with your fingertips.
  7. Fill each indent with about 3/4 teaspoon of raspberry jam. Use a small spoon or a pastry bag with the tip cut off to avoid getting jam on the edges of the dough, which can burn during baking.
  8. Bake the cookies on the center rack for 16 to 18 minutes, until the edges are set and just barely golden — the tops should remain pale. Do not overbake; the cookies will continue to firm up as they cool.
  9. Remove the baking sheet from the oven and place it on a wire rack. Let the cookies cool on the sheet for 5 minutes — this allows them to set without breaking. Then transfer them directly to the wire rack to cool completely, about 20 minutes.
  10. Once fully cooled, dust the tops of the cookies lightly with confectioners’ sugar using a fine-mesh sieve. Avoid dusting while warm, as the sugar will melt and become sticky.
  11. Store the cookies in an airtight container at room temperature, layered between sheets of parchment paper, for up to 5 days. They do not require refrigeration.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days. Freezing: Unbaked dough balls (without jam indent) can be frozen on a sheet pan, then transferred to a zip-top bag for up to 2 months; thaw in the refrigerator before indenting and baking. Baked unfilled cookies can also be frozen for up to 1 month; thaw, indent, fill with jam, and dust with sugar. For best texture, do not refrigerate the baked cookies.

Nutrition

Keywords: thumbprint cookies, jam thumbprint cookies, Ina Garten cookies, shortbread cookies, raspberry jam cookies, butter cookies, holiday cookies, easy cookie recipe, classic cookies, dessert, baking

Find it online: https://inagartendishes.com/ina-garten-jam-thumbprint-cookies/