Total TimePrep: 25 min. Bake: 15 min./batch
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg yolk, room temperature
- 1-1/2 cups all-purpose flour
- 2 tablespoons raspberry or strawberry preserves
- Confectioners' sugar, optional
- In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined.
- Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves.
- Bake at 350° for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.
Nutrition Facts1 cookie: 102 calories, 6g fat (4g saturated fat), 23mg cholesterol, 46mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Sep 27, 2019
I thought these cookies were fantastic-so did everyone else. I made them exactly as written, other than I made them a little bigger. I used my strawberry pineapple freezer jam I made and loved it. I thought of changing it a bit as a couple suggested like having cold butter or refrigerating, but figured I'd make them as written the first time and I'm really glad I did. I'll continue to make them as they are, no changes needed.
Aug 6, 2019
Great cookie. I question the individual who said the suggested baking time was too long. I found 15 minutes perfect.
Jul 11, 2019
This is my go-to cookie recipe when I want to whip up something quick and easy, but also want to impress. I’ve probably made this at least 40 times and I always get asked for this recipe. People are always surprised to find how few ingredients are actually in this! Like the other reviewers have mentioned, definitely make a well, not a thumbprint. I use the back of a wooden spoon and kind of spread it around to make it a bit bigger. I also have tried different jams/preserves over the years, and my favorite is definitely Knott’s SEEDLESS raspberry preserves.i don’t chill the dough or keep the butter cold, but I also don’t mind it not being as puffy as the picture; the flavor and texture of the baked cookie is still great!
Dec 22, 2017
I like the taste of these quite a bit, however the suggested baking time was wildly inaccurate. I cooked these for all of maybe seven minutes and they were perfectly done. Definitely don’t pop them in and walk away, that’s for sure. The second time I made them I substituted confectioner’s sugar in place of the granulated: the result was a much more tender cookie with a more even flavor. I do recommend chilling them for about half an hour before rolling them into balls, but chilled butter doesn’t seem necessary for them to keep their shape so long as the prepared dough is chilled and the balls not too large.
Feb 8, 2017
These are great! My mother used to make these for years. It's an old recipe. However, to make your cookies more puffy and even, do this: Use COLD butter, not softened. Once the dough is made, chill in fridge for about 30 minutes. Also, make sure the balls are not overly big. You want to get 24 cookies out of this recipe. Additionally, don't make a thumbprint, make a WELL, a hole. If you make a thumbprint, the jam will just spread all over the cookie while baking.
Dec 14, 2015
These cookies are delicious!! I now use them every year for one of my Christmas cookies. Every time I make them, they are gobbled up. Thanks for the recipe!!! The only thing I changed about the recipe was I did not use preserves but rather used jam.
Dec 22, 2014
These cookies turned out as perfect as the picture looks. I wasn't sure it would mix together because the batter resembled powdered butter granules before it incorporated when kneading. Once my hands warmed up the batter a bit, it all came together. Make sure you sprinkle with the powdered sugar!
Nov 20, 2013
can these cookies be frozen?
May 31, 2012
They look delicious! I wonder if they would freeze well?
Jan 22, 2011
Simple and delicious! Stay soft if kept in an airtight container. Thanks for the recipe!