Guava Jam Thumbprint Cookies (Printable)

Buttery cookies with sweet-tart guava jam centers, offering a delightful tropical twist on classic thumbprint treats.

# What You'll Need:

→ 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

# Cooking 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 to 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 to 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 Tips:

01 -
  • They come together in under an hour and taste like you spent all day on them.
  • The buttery dough stays tender while the jammy center adds a bright, tropical surprise.
  • Once you nail the technique, you'll find yourself making them for every gathering and quiet afternoon snack.
02 -
  • Don't overbake these thinking they need a darker color, they firm up as they cool and overcooked means dry every single time.
  • Cold dough is your friend if the kitchen is warm, pop it in the fridge for 10 minutes and the cookies bake more evenly with less spreading.
03 -
  • Room temperature butter creams better and incorporates air more effectively than cold or melted butter.
  • If your jam is runny, cook it down slightly before using it so the indents stay filled and don't ooze during baking.
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