These delightful jam-filled cookies are a twist on the classic thumbprint cookies, featuring a buttery base and a sweet jam center.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the butter and sugar.
Use room temperature butter for easier mixing.
Cream the mixture until it becomes light and fluffy.
Scrape down the sides of the bowl to ensure even mixing.
Add the egg and vanilla extract to the mixture and mix until combined.
Mix just until the ingredients are incorporated to avoid overmixing.
Gradually add the flour and mix until a soft dough forms.
Add the flour in small increments to prevent a mess.
Roll small portions of dough into 1-inch balls and place them on a baking sheet.
Use a cookie scoop for uniform sizes.
Make an indentation in the center of each ball using your thumb or a small spoon.
Dip your thumb in flour to prevent sticking.
Fill each indentation with a small amount of jam.
Use a small spoon for precise filling.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on a wire rack before serving.
Cooling on a rack prevents the bottoms from becoming soggy.
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