Thumbprint Cookies

Steps

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1. 1
   In the bowl of a stand mixer or large bowl, combine room temperature unsalted butter and granulated sugar. Beat on medium speed for about one minute until well combined and creamy.
   ▶ ≈0:06
2. 2
   Separate two eggs and use only the yolks. Add the egg yolks to the butter and sugar mixture along with sea salt and vanilla extract. Mix until well combined, scraping down the bowl as needed.
   ▶ ≈0:45
3. 3
   Measure out all-purpose flour and add it to the wet mixture. Mix on the lowest setting until just combined, being careful not to overmix and activate the gluten. Finish mixing by hand with a spatula to ensure tender cookies.
   ▶ ≈1:52
4. 4
   Chill the cookie dough in the refrigerator for at least one hour, or 30 minutes in the freezer if in a hurry. This helps the dough become firmer and easier to shape.
   ▶ ≈3:35
5. 5
   Using a one tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball. Place on a parchment-lined baking sheet.
   ▶ ≈4:38
6. 6
   Press down gently in the center of each cookie ball with your thumb to create an indent. Work slowly to minimize cracking. For heart-shaped indents, use your pinky or index finger to press twice. Smooth out any cracks.
   ▶ ≈5:32
7. 7
   Chill the shaped cookies again. Preheat oven to 375°F. Once chilled, fill each indent with half a teaspoon of your favorite jam.
   ▶ ≈7:03
8. 8
   Bake the filled cookies in a preheated 375°F oven for 12 to 14 minutes until lightly golden. Remove from the oven and allow to cool on the baking sheet.
   ▶ ≈8:08