Save These Guava Jam Thumbprint Cookies are simple, buttery treats that feature a delightful contrast of flavors and textures. The melt-in-your-mouth cookie base is perfectly complemented by a sweet-tart guava jam center, bringing a vibrant tropical twist to a classic American dessert.
Save With a total time of just 35 minutes, this recipe yields 24 delicious cookies. Whether you are looking for a vegetarian-friendly snack or a colorful addition to your dessert platter, these thumbprints provide a professional-looking result with minimal effort.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) guava jam
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2
- In a medium bowl, whisk together flour and salt; set aside.
- Step 3
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Step 4
- Beat in the egg and vanilla extract until well combined.
- Step 5
- Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms.
- Step 6
- Scoop tablespoon-sized balls of dough and roll them between your palms. Place them 2 inches apart on the prepared baking sheets.
- Step 7
- Using your thumb or the back of a rounded teaspoon, make an indentation in the center of each dough ball.
- Step 8
- Fill each indentation with about 1/2 teaspoon of guava jam.
- Step 9
- Bake for 13–15 minutes, or until the edges are just lightly golden.
- Step 10
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
For the best texture, ensure your butter is properly softened before beating it with the sugar for the full 2–3 minutes. If the dough cracks when making the indentation, gently press the edges together with your fingers before adding the jam.
Varianten und Anpassungen
To give these cookies a tropical twist, sprinkle a pinch of shredded coconut over the jam before baking. If guava jam is unavailable, you can easily substitute it with raspberry or apricot jam for a different flavor profile.
Serviervorschläge
Serve these cookies with a cold glass of milk or a hot cup of tea. They can be stored in an airtight container at room temperature for up to 5 days, making them a great make-ahead treat for guests.
Save These Guava Jam Thumbprint Cookies are a delightful way to enjoy a taste of the tropics at home. With their buttery finish and sweet center, they are sure to become a favorite in your baking rotation.
Questions & Answers
- → What makes these thumbprint cookies special?
The combination of buttery vanilla dough with sweet-tart guava jam creates a unique tropical flavor profile. The jam's natural fruitiness balances perfectly with the rich, tender cookie base.
- → Can I use different jam flavors?
Absolutely. Raspberry, apricot, strawberry, or even lemon curd work beautifully as substitutes. Each variation offers a different flavor profile while maintaining the same delightful texture.
- → How do I prevent the jam from overflowing?
Fill each indentation with only about 1/2 teaspoon of jam. Avoid overfilling, and make sure the dough balls are placed 2 inches apart on the baking sheet to allow for proper spreading.
- → Why do my cookies feel flat?
This usually happens if the butter was too soft or the dough was overmixed. Use butter softened to room temperature, not melted, and mix just until combined. Chilling the dough for 15 minutes can also help maintain shape.
- → How should I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. The jam centers will remain fresh and the cookies will stay tender.
- → Can I freeze the dough?
Yes, form the dough balls and freeze them on a baking sheet before transferring to a freezer bag. When ready to bake, let them thaw slightly, add the jam, and bake as directed. You can also freeze baked cookies for up to 3 months.