Thumbprint Cookies

Ingredients for Thumbprint Cookies:

112 grams or ½ cup unsalted butter, softened

67 grams or ⅓ cup sugar

1 egg yolk (save the white for brushing, if you like!)

1 teaspoon vanilla extract

125 grams or 1 cup Plain flour

¼ teaspoon salt

Jam (strawberry, raspberry, apricot—any kind you love!)

You can also add a little lemon zest or almond extract if you want to get fancy.

Step-by-Step:

Preheat your oven to 350°F (175°C) or 180°C Fan. Line your baking tray with parchment paper.

Cream the butter and sugar together until light and fluffy.

Add egg yolk and vanilla. Mix until smooth.

Stir in the flour and salt. Mix until a soft dough forms.

Scoop tablespoon-sized portions and roll into balls. Place on your baking Tray, spaced out.

Make a well in each cookie using your thumb or the back of a teaspoon.

Fill each indentation with a small spoonful of jam—don’t overfill!

Optional: brush cookie edges with egg white for a shiny finish.

Bake for 12–14 minutes until the edges are lightly golden.

Cool completely on a rack—the jam will be hot right out of the oven!