Barefoot Contessa Jam Thumbprint Cookies Recipe
This Barefoot Contessa jam thumbprint cookies recipe creates buttery cookies filled with fruit jam for a soft, sweet, bakery-style treat.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Baking tray (flat and heavy-bottomed preferred)
- Parchment paper
- Measuring Cups and Spoons
- Small spoon or piping tip for jam filling
- Cooling rack
- Cookie scoop (optional but helpful for uniform size)
Ingredients
For the Cookie Dough
- 225 g unsalted butter softened
- 100 g granulated sugar
- 50 g powdered sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 260 g all-purpose flour
- Pinch of salt
For the Filling
- 120 g thick fruit jam raspberry, strawberry, apricot, or mixed berry
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 175°C (160°C fan). Line a baking tray with parchment paper. This prevents sticking and helps with even browning.
Step 2: Cream Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until the mixture becomes pale, fluffy, and airy.
- This step is more important than it looks—it traps air in the dough, which gives the cookies their light texture.
Step 3: Add Egg Yolk and Vanilla
- Add the egg yolk and vanilla extract. Mix until fully combined and silky smooth.
- The egg yolk adds richness without making the cookies cakey, while vanilla brings warmth and depth.
Step 4: Add Dry Ingredients
- Gradually add flour and salt into the wet mixture. Mix gently until a soft dough forms.
- Do not overmix—once the flour disappears, stop immediately. Overworking the dough can make the cookies dense.
Step 5: Shape the Cookies
- Roll the dough into small equal-sized balls and place them on the prepared tray.
- Using your thumb or the back of a spoon, gently press an indentation into the center of each ball. The edges may slightly crack—this is normal and actually gives a beautiful homemade look.
Step 6: Fill with Jam
- Using a small spoon, carefully fill each indentation with about half a teaspoon of jam.
- Be careful not to overfill, as jam will spread slightly during baking.
Step 7: Bake
- Bake for 12–15 minutes or until the edges turn light golden.
- The centers should remain soft while the edges set.
Step 8: Cool Properly
- Allow cookies to cool on the tray for 5 minutes before transferring them to a cooling rack.
- This helps them set without breaking.
Notes
- Use room temperature butter for smooth creaming
- Choose thick jam to prevent overflow
- Chill dough for 15–20 minutes if it feels too soft
- Press indentations gently but firmly
- Always bake on parchment paper for even browning