Guava Jam Thumbprint Cookies (Print View)

Buttery cookies with sweet-tart guava centers deliver tropical flavor in every bite

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon salt

→ Wet Ingredients

03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract

→ Filling

07 - 1/2 cup guava jam

# Preparation Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour and salt; set aside.
03 - In a large bowl, beat the softened butter and sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg and vanilla extract until well combined.
05 - Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
06 - Scoop tablespoon-sized balls of dough and roll them between your palms. Place them 2 inches apart on the prepared baking sheets.
07 - Using your thumb or the back of a rounded teaspoon, make an indentation in the center of each dough ball.
08 - Fill each indentation with approximately 1/2 teaspoon of guava jam.
09 - Bake for 13-15 minutes, or until the edges are just lightly golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The thumbprint design looks homemade and intentional without requiring any fancy technique or experience.
  • Guava jam's sweet-tart personality balances the buttery cookie in a way that keeps you reaching for just one more.
  • Everything comes together in under an hour, making this perfect for last-minute gifts or unexpected guests.
02 -
  • Runny jam will bleed out across the baking sheet if you're not careful, so choose a thick jam or even whisk your guava jam slightly to remove excess liquid before filling.
  • Don't overbake these—the moment the edges turn golden is your signal to pull them out, because they'll firm up on the pan and you want them to stay soft inside.
03 -
  • Room temperature butter makes all the difference—it incorporates air more easily than cold butter and creates a finer crumb texture.
  • If your kitchen is warm and the dough gets soft while you're shaping, pop it in the fridge for ten minutes to firm up and make rolling easier.
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