Torticas de Guayaba Thumbprint

The first time I bit into a tortica de guayaba at a tiny Cuban bakery in Miami, I practically stopped mid conversation. That impossibly buttery cookie crumbling against the bright tangy sweet guava filling it wasnt just dessert, it was a revelation. I went home and immediately started experimenting, determined to recreate that magic in my own kitchen. Now these little thumbprints have become my go to whenever I need something that feels special but comes together with zero stress.

Last December I made three dozen of these for a neighborhood cookie swap and watched them disappear faster than anything else on the table. My neighbor actually came back twice to ask if there were any hidden somewhere, and I ended up sharing the recipe on three separate scraps of paper before the night ended. Theres something about the combination that feels fancy and nostalgic at the same time, like it belongs at both a holiday party and a casual afternoon coffee break.

Ingredients

• 1 cup unsalted butter, softened: Room temperature butter is non negotiable here for that creamy dough that spreads just right in the oven
• 2/3 cup granulated sugar: This amount hits the sweet spot without overshadowing the tangy guava filling
• 1 large egg yolk: Using just the yolk adds richness and helps create that tender crumb structure
• 1 teaspoon vanilla extract: Pure vanilla makes a difference you can actually taste in the finished cookie
• 2 cups all-purpose flour: Regular flour gives the perfect structure, not too cakey not too crisp
• 1/4 teaspoon salt: Just enough to enhance all the flavors and balance the sweetness
• 1/2 cup guava jam or paste: Guava is traditional but honestly any tart jam works beautifully here
• 2 tablespoons cocoa powder optional: For chocolate variation, swap this with 2 tablespoons of flour for a mocha like twist

Instructions

Get your oven ready:

Preheat to 350°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, which usually takes about 2 to 3 minutes of serious mixing

Add the yolk and vanilla:

Mix in the egg yolk and vanilla until everything is thoroughly combined and the mixture looks smooth and glossy

Work in the flour:

Gradually mix in the flour and salt just until a soft dough forms, being careful not to overmix or the cookies might turn tough

Make the chocolate variation if using:

Replace 2 tablespoons of flour with cocoa powder and blend until the dough looks uniformly chocolatey

Shape the cookies:

Scoop tablespoon sized portions, roll them into balls, and arrange them about 2 inches apart on your prepared baking sheet

Create the thumbprint:

Press your thumb or the back of a spoon into the center of each ball to make a deep well that will hold all that lovely filling

Fill with guava:

Spoon about half a teaspoon of guava jam or softened paste into each indentation, being generous without letting it overflow

Bake to perfection:

Bake for 12 to 14 minutes until you see the edges turning just golden while the centers still look slightly soft

Cool completely:

Let them rest on the baking sheet for 5 minutes then transfer to a wire rack where they will firm up as they cool

Save

These cookies have become my fingerprint gift, the thing people remember years later and specifically request when I ask what to bring. Something about that buttery tropical combination just sticks in peoples memories in the best possible way.

Making Them Your Own

I love how versatile this dough is beyond just the traditional guava filling. Sometimes I use raspberry or apricot jam when guava feels too exotic for the crowd, and the cookies disappear just as quickly. The chocolate variation with guava filling creates this mocha fruit situation that surprised me with how well it works.

The Perfect Texture

Getting that ideal tender crumb comes from not overworking the flour once you add it to the butter mixture. I used to keep mixing until everything looked perfectly smooth and wondered why my cookies turned tough. Now I stop as soon as the flour disappears and the difference is remarkable.

Serving and Storage

These cookies actually develop better flavor after sitting for a day, which is rare in the cookie world and makes them perfect for making ahead. I store them in an airtight container with parchment paper between layers and they stay perfect for up to five days. A light dusting of powdered sugar right before serving makes them look bakery beautiful without any extra effort.

• Bring the dough to room temperature for 10 minutes if it firms up while youre rolling
• Use a small cookie scoop for perfectly uniform cookies that bake evenly
• The chocolate variation pairs beautifully with coffee while the vanilla version loves tea

Save

I hope these little tropical thumbprints bring as much joy to your kitchen as they have to mine. There is something special about a cookie that feels both fancy and wonderfully approachable.

Questions & Answers

→ What makes torticas de guayaba different from regular thumbprint cookies?

These Cuban treats feature guava jam or paste as the filling, which provides a unique tropical flavor profile that's distinctly sweet-tart. The dough is specifically designed to be more buttery and delicate than standard thumbprint varieties, creating a melt-in-your-mouth texture that pairs perfectly with the vibrant guava center.

→ Can I make the dough ahead of time?

Yes, the cookie dough can be prepared and refrigerated for up to 2 days before baking. Bring it to room temperature for about 15-20 minutes before rolling into balls, as chilled dough may crack when forming the thumbprint indentation.

→ How do I prevent the jam from overflowing during baking?

Don't overfill the indentations—about 1/2 teaspoon of jam per cookie is ideal. Ensure the thumbprint well is deep enough to hold the filling without spilling over the edges. The jam will bubble slightly but should stay contained if the dough walls are thick enough.

→ What's the best way to soften guava paste?

Guava paste is quite dense and firm. Microwave it for 15-20 seconds or place it in a small bowl over warm water for a few minutes. You can also stir in a teaspoon of warm water to reach a spreadable consistency that's easy to spoon into the cookie centers.

→ Can I freeze these cookies?

Yes, both baked and unbaked cookies freeze well. For unbaked cookies, freeze the dough balls with indentations on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. Baked cookies can be frozen for up to 3 months in an airtight container.

→ Why do my cookies spread too much?

This typically happens if the butter is too soft or the dough is warm. Start with butter softened to room temperature, not melted. If your kitchen is warm, chill the dough balls for 15 minutes before baking to help them hold their shape.