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Tender Brown Butter Apricot Jam Thumbprint Cookies

brown butter apricot jam thumbprint cookies - featured image
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Soft and tender thumbprint cookies with a nutty brown butter flavor and a sweet apricot jam center. Perfect for quick baking and sharing at gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled slightly
  • 2/3 cup (135g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1/2 cup (120g) apricot jam, smooth variety

Instructions

  1. Brown the butter: Place 1 cup (226g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then foam forms and begins to brown. Watch carefully—the butter will turn golden with tiny brown specks and smell nutty, about 5 minutes. Remove from heat and let cool for 10 minutes. The butter should still be liquid but not hot.
  2. Mix sugars and egg: In a large bowl, combine 2/3 cup (135g) granulated sugar and 1/4 cup (50g) light brown sugar. Add 1 large egg and 1 teaspoon vanilla extract. Beat with a mixer or whisk until smooth and pale, about 2 minutes.
  3. Add browned butter: Slowly pour the cooled brown butter into the sugar-egg mixture, mixing gently until combined. The batter will be glossy and rich.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups (240g) all-purpose flour and 1/2 teaspoon salt.
  5. Mix dry and wet: Gradually add the flour mixture to the wet ingredients, folding gently with a spatula or mixer on low until just combined. Avoid overmixing to keep the dough tender.
  6. Chill dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes to firm up. This helps the cookies hold their shape during baking.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Form cookies: Scoop dough into 1-tablespoon (15 ml) portions and roll into balls. Place them 2 inches apart on the baking sheet. Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie, about halfway through the dough ball.
  9. Fill indentations: Spoon about 1/2 teaspoon (2.5 ml) apricot jam into each indentation, being careful not to overfill.
  10. Bake: Bake in the preheated oven until edges are golden but centers remain soft, about 12 to 14 minutes. The cookies will look set but still tender. Avoid overbaking or the jam may bubble over.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Use a light-colored pan to brown butter to avoid burning. Chill dough to prevent spreading and keep cookies tender. Use smooth apricot jam for best results. Avoid overfilling jam to prevent bubbling over. Cookies can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: brown butter cookies, apricot jam cookies, thumbprint cookies, soft cookies, easy cookie recipe, homemade cookies, quick cookies

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