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Jelly Thumbprint Cookies

Delicious and nostalgic Jelly Thumbprint Cookies filled with your choice of fruity jelly, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter for the best flavor
  • 3/4 cup granulated sugar adds sweetness and helps with texture
  • 1/4 cup brown sugar for a hint of caramel flavor
  • 1 large egg binds the ingredients together
  • 1 teaspoon vanilla extract for that warm vanilla aroma
  • 2 cups all-purpose flour the base for your cookie dough
  • 1/2 cup jelly or jam your choice: raspberry, apricot, or strawberry
Possible Substitutions
  • coconut oil to replace butter for a dairy-free option
  • almond flour or gluten-free flour for a gluten-free version
  • coconut sugar to replace granulated sugar for a less refined sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, beating until well combined.
  4. Gradually mix in the flour until the dough comes together. It should be soft but not sticky.
  5. Shape the dough into small balls (about 1 inch in diameter) and place them on a lined baking sheet, spaced about 2 inches apart.
  6. Using your thumb (or the end of a wooden spoon), gently press into the center of each cookie to create a well.
  7. Fill each well with your choice of jelly.
  8. Bake for 12-15 minutes or until the cookies are light golden brown around the edges.
  9. Let cool on a wire rack before enjoying.
Tips
  1. If the dough feels too sticky, refrigerate it for 30 minutes to make it easier to handle!

Notes

Serve cookies with a hot cup of tea or coffee, and store leftovers in an airtight container for up to a week. Can be frozen for up to three months.