Barefoot Contessa Jam Thumbprint Cookies Recipe
This Barefoot Contessa Jam Thumbprint Cookies Recipe brings buttery cookies filled with raspberry jam, sugar, egg yolk, and vanilla for a classic sweet bite.
Equipment
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking tray
- Parchment paper or silicone baking mat
- Small spoon or cookie scoop
- Your thumb (or back of a spoon for shaping)
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- 2/3 cup 130g granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 2 cups 250g all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup raspberry jam or your favorite jam flavor
- Optional: powdered sugar for dusting
Instructions
Step 1: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 2–3 minutes. This step is important because it creates the soft texture we love in the Barefoot Contessa Jam Thumbprint Cookies Recipe.
Step 2: Add Vanilla and Egg Yolk
- Mix in the vanilla extract and egg yolk. Beat until fully combined. The mixture should look smooth and creamy at this stage.
Step 3: Add Dry Ingredients
- Slowly add flour and salt. Mix on low speed until a soft dough forms. Do not overmix; we want tender cookies, not tough ones.
Step 4: Chill the Dough (Optional but Recommended)
- Cover the dough and refrigerate for 20–30 minutes. This helps the cookies hold their shape better while baking.
Step 5: Shape the Cookies
- Scoop small portions of dough and roll them into balls. Place them on a baking tray lined with parchment paper. Use your thumb or a spoon to gently press an indentation in the center of each cookie.
Step 6: Fill with Jam
- Carefully spoon a small amount of jam into each indentation. Do not overfill, or it may overflow while baking.
Step 7: Bake
- Preheat your oven to 350°F (175°C). Bake for 13–15 minutes or until the edges are lightly golden.
Step 8: Cool Completely
- Let the cookies cool on the baking tray for 5 minutes, then transfer them to a cooling rack.
Notes
- Always use room temperature butter
- Do not skip chilling the dough if your kitchen is warm
- Press thumbprints gently to avoid cracking
- Stir jam before filling to make it smooth
- Use high-quality jam for best flavor