Guava Jam Thumbprint Cookies

These Guava Jam Thumbprint Cookies are simple, buttery treats with a sweet-tart guava jam center. They offer a delightful contrast of flavors and textures, making them a perfect vegetarian dessert choice for any occasion.

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With a preparation time of only 20 minutes and a quick 15-minute bake, these cookies are an accessible way to enjoy a tropical treat. The soft dough is easy to handle, making the process of rolling and filling the cookies a joy for any baker.

Ingredients

• Dry Ingredients
• 2 cups (250 g) all-purpose flour
• 1/4 teaspoon salt
• Wet Ingredients
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Filling
• 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

Using the proper tools like an electric mixer and parchment paper ensures a smooth process. It is important to allow the cookies to cool on the baking sheet for 5 minutes to set before moving them to a wire rack. Note that this recipe contains wheat (gluten), egg, and milk (butter).

Varianten und Anpassungen

For a tropical twist, sprinkle a pinch of shredded coconut over the jam before baking. If guava jam is not available, you can substitute it with raspberry or apricot jam for a different flavor profile that still complements the buttery dough.

Serviervorschläge

Store these cookies in an airtight container at room temperature for up to 5 days. Each cookie contains approximately 90 calories, 4 g of total fat, 13 g of carbohydrates, and 1 g of protein, making them a delightful light snack or dessert.

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These Guava Jam Thumbprint Cookies are as beautiful to look at as they are delicious to eat. Their golden edges and glossy centers make them a standout addition to any cookie platter or a thoughtful gift for friends and family.

Recipe FAQs

→ Can I use other fruit jams besides guava?

Absolutely. Raspberry, apricot, strawberry, or pineapple jam work beautifully in these thumbprint cookies. Choose something with a nice balance of sweet and tart to complement the buttery dough.

→ Why did my cookies spread too much?

This usually happens if the butter was too soft or the dough wasn't chilled. If your kitchen is warm, refrigerate the shaped dough for 15-20 minutes before baking to help them hold their shape better.

→ How do I know when they're done baking?

The edges should be just lightly golden while the centers may still look slightly soft. They'll firm up as they cool. Overbaking makes them crisp rather than tender, so watch closely around the 13-minute mark.

→ Can I freeze the dough or baked cookies?

Yes both freeze well. Freeze shaped dough balls on a baking sheet first, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple extra minutes. Baked cookies freeze for up to 2 months.

→ My jam bubbled out during baking—what went wrong?

Don't overfill the indentations. About 1/2 teaspoon per cookie is plenty. Also make sure your indentations aren't too shallow—a deeper well holds the jam better as it heats and expands in the oven.