Guava Jam Thumbprint Cookies

My grandmother kept a tiny jar of guava jam in the back of her pantry, saved for special occasions that never seemed to arrive. One rainy Sunday, I discovered it tucked behind the flour canister and decided those thumbprint cookies I'd been meaning to try would finally happen. The kitchen filled with this incredible tropical fragrance that felt completely wrong for a gray November day, but absolutely right in every other way. Those cookies disappeared faster than anything I'd ever baked, and now guava jam has a permanent front-row spot in my own pantry.

I brought these to a potluck last winter and watched my friend Sarah take one bite, eyes go wide, and immediately demand the recipe. She confessed later that she ate three standing over the counter while 'testing if they needed more jam.' That's the thing about these cookies—they're the kind of treat that makes people abandon their polite eating habits without a second thought.

Ingredients

• 2 cups all-purpose flour: The foundation that creates those tender, melt-in-your-mouth crumbs we're chasing
• 1/4 teaspoon salt: Just enough to wake up all the flavors and keep things from tasting flat
• 1/2 cup unsalted butter, softened: Softened butter incorporates air pockets that make these cookies light rather than dense
• 1/2 cup granulated sugar: Creates the perfect crisp edge while keeping centers tender
• 1 large egg: Binds everything together and adds structure to the dough
• 1 teaspoon vanilla extract: Pure vanilla makes a difference you can actually taste
• 1/2 cup guava jam: The star of the show, though any favorite jam works beautifully here

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper, which prevents sticking and makes cleanup effortless

Mix the dry foundation:

Whisk flour and salt in a medium bowl until they're perfectly combined

Cream the butter and sugar:

Beat softened butter and sugar for 2-3 minutes until the mixture looks pale and fluffy, incorporating tiny air bubbles

Add the wet ingredients:

Mix in the egg and vanilla until everything is smoothly incorporated

Bring it together:

Gradually fold in the flour mixture until a soft dough forms that holds together when squeezed

Shape the cookies:

Roll tablespoon-sized balls between your palms and place them 2 inches apart on prepared sheets

Make your thumbprints:

Press your thumb or a teaspoon into each center, creating a well for the jam

Fill the centers:

Spoon about 1/2 teaspoon of guava jam into each indentation, being careful not to overfill

Bake to perfection:

Bake for 13-15 minutes until edges are lightly golden and centers are set

Cool completely:

Let them rest on the baking sheet for 5 minutes before moving to a wire rack, during which time they firm up beautifully

Save

My daughter has started requesting these for her school bake sales because, in her words, 'they look fancy but are actually the easiest thing ever.' Watching her carefully press her thumb into each dough ball with such concentration has become one of my favorite kitchen moments.

Making The Perfect Thumbprint

The depth of your thumbprint matters more than you might think. Too shallow and the jam disappears, too deep and the cookie walls become fragile during baking. I've found that pressing gently but firmly to about halfway through the dough ball creates that ideal ratio of cookie to jam. Some people rotate the cookie as they press to create an even well, but a straight down press works perfectly fine too.

Jam Options Beyond Guava

While guava brings this incredible tropical brightness, I've made these with apricot jam when I wanted something more subtle and raspberry for that classic tart sweetness. The key is choosing a jam that's not too runny, which helps it stay put during baking. Homemade jams work beautifully here since they tend to set a bit firmer than commercial varieties.

Storage And Make-Ahead Tips

These cookies actually develop deeper flavor after a day, which means they're perfect for making ahead of events. The dough balls can be frozen for up to three months, then baked straight from the freezer with just a couple extra minutes in the oven. I've also baked the cookie shells without jam and stored them in airtight containers, filling them with fresh jam just before serving for that just-baked texture.

• Place a piece of bread in the container with baked cookies to keep them soft longer
• If your jam seems too thick, warm it slightly in the microwave before filling
• These freeze beautifully after baking—just layer them between parchment paper

Save

There's something deeply satisfying about the simplicity of these cookies—no fancy techniques, no hard-to-find ingredients, just the kind of honest baking that reminds you why you fell in love with your kitchen in the first place.

Questions & Answers

→ Can I use other fruit jams besides guava?

Absolutely. Raspberry, apricot, strawberry, or pineapple preserves work beautifully. The tropical notes of guava provide unique flavor, but any fruit jam complements the buttery vanilla base.

→ Why do my cookie centers puff up and lose the jam during baking?

This happens when the dough is too warm. Chill the shaped dough balls for 15-20 minutes before making indentations and filling. Also, press firmly but gently when creating the thumbprint divots.

→ How do I know when the cookies are done baking?

Look for lightly golden edges while the centers remain soft. The bottoms should turn just slightly golden. They continue firming up during the 5-minute cooling period on the baking sheet.

→ Can I freeze the dough or baked cookies?

Yes. Freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes. Baked cookies freeze well for 2 months when layered with parchment.

→ What's the best way to store these cookies?

Keep in an airtight container at room temperature for 5 days. Place parchment between layers to prevent sticking. The jam centers stay fresh and the buttery dough remains tender without refrigeration.

→ Can I make these dairy-free?

Substitute vegan butter sticks for the unsalted butter. The texture remains similar, though chill time may be needed as vegan butter softens faster. Ensure your guava jam is also dairy-free.