Bake the cookies for 12-15 minutes. You’re looking for the edges to be set and just barely starting to turn a light golden brown. The indentations will have puffed up a bit, which is normal. As soon as you pull the trays from the oven, I take the back of my small spoon and gently re-press the indentations. This is a crucial step I learned after my first batch’s wells nearly disappeared! Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack. Once completely cool, fill the wells generously with your chosen jam.
Pro Tips for Best Results
For the most beautiful cookies with defined edges, I always chill the dough before baking. I tested this three different ways: baking immediately, chilling for 15 minutes, and chilling for 30+ minutes. The 30-minute chill produced cookies that held their perfect round shape and had a more delicate, melt-in-your-mouth texture. It’s a small wait for a vastly superior result. If you’re in a rush, you can even chill the rolled, indented balls on the baking sheet for 15 minutes before baking.
When making the thumbprint, don’t just press straight down. Use a gentle, swirling motion with your thumb to create a wider, more even well. I also found that using the handle end of a wooden spoon, dipped in water or flour, can create a perfectly round and uniform indentation if you’re making a large batch and want them all to look identical.
To prevent the jam from bubbling over and burning, choose a thick preserve, not a runny jelly. If your jam is too loose, you can simmer it in a small saucepan for 5-10 minutes to reduce and thicken it slightly, then let it cool before filling. Another trick is to bake the cookies empty, and then fill the wells with jam after they’ve cooled. I’ve done it both ways, and while baking with the jam gives a lovely baked-in flavor, filling after cooling guarantees a perfectly glossy, neat finish.
Common Mistakes to Avoid
The first mistake I made was using cold butter. I was impatient and tried to cream rock-hard butter with the sugar. My mixer groaned, the butter flew everywhere, and the resulting dough was uneven and greasy. The cookies spread into sad, flat puddles in the oven. Properly softened butter is non-negotiable. It should yield to gentle pressure but still hold its shape. Don’t skip this step.(See the next page below to continue…)