After placing the dough balls on a lined sheet, it’s time for the signature thumbprint. I press gently in the center, creating a small well that will hold the jam. The key here is not pressing too deeply; if you go all the way through, the jam will leak. I fill each indentation with about half a teaspoon of jam, just enough to sit slightly mounded. It spreads beautifully as the cookies bake.
The cookies bake at 350°F until the edges are just turning golden. They come out soft and beautifully pale, with the jam shimmering in the center. I always let them cool on the baking sheet for at least five minutes—they’re fragile when warm and firm up as they rest. Every time, the result is the same: soft, buttery cookies with a sweet heart of jam that makes them impossible to resist.
Pro Tips for Best Results
I tested this recipe several times with different methods, and one thing became clear: butter temperature truly matters. Softened butter should give slightly when pressed but not be greasy or melted. When my butter was too soft, the cookies spread more than I liked. When it was too firm, the dough became crumbly. Finding that medium softness made all the difference.
Another trick I learned the hard way is chilling the dough if your kitchen is warm. Even 15 minutes in the refrigerator helps the cookies keep their shape better. Chilled dough also makes it easier to roll into smooth balls without sticking to your hands. This step is optional but incredibly helpful during summer baking sessions or if your oven heats up the room quickly.
I also experimented with different jams, and I realized that thick preserves hold up better than very runny jams. A watery jam can bubble over and create sticky, burned edges around the thumbprint. If your jam seems thin, heating it in a small saucepan for just a minute helps evaporate extra moisture and makes it thicker and easier to spoon.
Finally, don’t overcrowd your baking sheet. These cookies don’t spread too much, but giving them an inch or two of space ensures even baking. I’ve tried squeezing too many on one pan, and the ones in the center always baked more slowly. A little breathing room makes them bake uniformly soft and perfect.
Common Mistakes to Avoid
The biggest mistake I made the very first time was pressing my thumbprint too deeply. I pushed nearly to the bottom, and as the cookies baked, the jam seeped underneath and caused the bottoms to burn. A shallow indentation—just enough to hold a teaspoon of jam—is all you need.
Another common mistake is overbaking. These cookies should be soft, not crispy. If you wait until the edges are fully golden brown, they’ll cool into firmer, crumbly cookies instead of the tender, melt-in-the-mouth texture we want. I always pull them as soon as the bottoms turn the lightest shade of gold.(See the next page below to continue…)