Description
Delicious apricot thumbprint cookies that are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup (227g) salted butter, softened
- 1/2 cup (100g) granulated white sugar
- 1/4 cup (50g) packed brown sugar
- 1 egg yolk
- 11/2 teaspoon (5g) vanilla extract
- 2 cups (240g) all-purpose flour
- 1/3 cup (113g) apricot jam
Instructions
- Scoop & Roll Dough: Start by scooping the dough into small balls using a cookie scoop. Roll each scoop between your hands until it is smooth, feeling the dough’s texture. This gets nice, round cookies. Avoid making them too large, as they will not fit perfectly in the thumbprints.
- Make Indents in Cookies: Press your thumb gently into the center of each cookie to create an indent. You want it to hold just the right amount of apricot jam without overflowing. Do not press too hard; a gentle touch works best to keep the cookies from breaking.
- Fill with Jam: Spoon the apricot jam into the indents you made earlier. The jam should look nice and full, but be cautious not to overfill. If you spill it over the edges, it could make a mess while baking.
- Bake until Gold & Set: Pop the cookies into the oven and let them bake until they are golden and just set around the edges. When you smell that warm, sweet aroma, you will know they are getting close. Keep an eye on them so you do not end up with overdone cookies.
- Cool & Enjoy: Once they are out of the oven, let the cookies cool on a rack. You will see them firm up a bit as they cool. Be patient; diving in too soon might lead to a gooey jam disaster! Enjoy those delicious bites when they are just right.
Notes
- Store in an airtight container at room temperature for up to a week.
- If your cookies feel too dry, measuring the flour accurately is key; excess can lead to a crumbly texture. When shaping the dough, using well-floured tools can help avoid sticking and make the process smoother. If your cookies seem to spread too much, check the temperature of the butter; it should be softened but not overly warm. For jam that may overflow while baking, creating smaller indents with your fingers can better hold the filling in place. When baking, placing one pan in the oven at a time usually results in more evenly cooked cookies.
- To reheat, place cookies in a microwave-safe container and heat for 10-15 seconds until warmed through.
- Serve with a cup of tea or coffee. Package as gifts in decorative tins for the holidays. Serve on a dessert platter with other holiday cookies.
- You can substitute the apricot jam with raspberry or strawberry jam. Adding finely chopped nuts into the dough can provide extra texture. Drizzling with chocolate after baking can give a rich twist to the cookies.
- When selecting apricot jam, ensure you choose a good quality brand for the best flavor. For substitutions, you may use any fruit jam of your choice that pairs well with buttery cookies. Make sure to check the expiration date of the jam for optimal taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 94
- Sugar: 5g
- Sodium: 42mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 19mg