Pinterest Image is my nickname for these glossy jam-centered butter cookies. They bake up golden at the edges with a bright jewel of raspberry in the middle.
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The dough comes together in one bowl in about 10 minutes. No chilling, no rolling, no cookie cutters. You press a thumbprint in each ball and fill it.
They are the cookie I make when I want something that looks fancy but takes almost no effort. Perfect for a cookie swap or a last-minute gift.
Why You'll Love This Recipe
About the Ingredients
2 1/4 cups (280g) all-purpose flour
Spoon flour into the cup and level it off, or the cookies turn dry and crumbly. Swap in 1 cup (120g) whole wheat flour for a nuttier version.
1 cup (227g) unsalted butter, softened
Let it sit at room temperature for 30 minutes until it dents when pressed. Salted butter works too; just cut the added salt to 1/4 teaspoon.
3/4 cup (150g) granulated sugar
Use white sugar for crisp edges. Brown sugar makes the cookies softer and chewier, so pick based on the texture you want.
1 large egg, room temperature
A room-temperature egg emulsifies better and keeps the dough smooth. No egg on hand? Use 3 tablespoons of plain Greek yogurt.
2 teaspoons vanilla extract
Real vanilla extract beats imitation every time. Almond extract is a lovely swap; use 1 teaspoon vanilla plus 1 teaspoon almond.
1/2 teaspoon baking powder
Check the date on your can, since old baking powder loses lift. You can skip it for a flatter, shortbread-style cookie.
1/4 teaspoon fine salt
Fine sea salt dissolves evenly. If you only have kosher salt, use 1/2 teaspoon and crush any large flakes.
2/3 cup (210g) seedless raspberry jam
Seedless keeps the centers smooth and shiny. Apricot, cherry, or blackberry jam all work beautifully here.
Tips & Tricks
- Do not overmix the flour. Stop the second the flour streaks disappear, or gluten develops and the cookies turn tough.
- Measure the jam with a 1/2-teaspoon scoop. Overfilled centers bubble over the edges and burn on the pan.
- Press the thumbprint deep, about halfway into the dough ball. Shallow wells let the jam slide off after baking.
- Bake one sheet at a time on the middle rack. Two racks create uneven heat and pale, underdone bottoms.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Preheat the oven to 350F (175C) and line two baking sheets with parchment paper. Parchment prevents sticking and gives you clean, even browning.
2. Cream butter and sugar
Beat the softened butter and sugar on medium speed for 2 minutes until pale and fluffy. Scrape the bowl once so no sugar hides at the bottom.
3. Add egg and vanilla
Beat in the egg and vanilla for 30 seconds until fully combined. The mixture should look smooth and glossy, not curdled.
4. Fold in dry ingredients
Whisk the flour, baking powder, and salt in a separate bowl, then add it to the butter mixture on low speed. Stop mixing the moment the last flour streak disappears.
5. Roll the dough balls
Scoop 1-tablespoon portions and roll them into smooth balls. Space them 2 inches apart on the prepared sheets, about 12 per sheet.
6. Press and fill
Press your thumb halfway into each ball to make a deep well, then spoon 1/2 teaspoon of jam into the center. Wipe any jam that touches the dough, since it burns.
7. Bake until golden
Bake at 350F (175C) for 12 to 14 minutes, until the edges are light golden brown and the jam bubbles at the edges. The centers will look slightly soft but set.
8. Cool completely
Leave the cookies on the sheet for 5 minutes, then move them to a wire rack. The jam sets as it cools, so wait 15 minutes before stacking.
Delicious Variations
Chocolate Thumbprints
Swap 1/4 cup (30g) of the flour for cocoa powder and fill with cherry jam.
Lemon Curd Centers
Use lemon curd instead of jam and add 1 teaspoon of lemon zest to the dough.
Nutty Version
Roll each dough ball in 1/2 cup (60g) finely chopped pecans before pressing the thumbprint.
How to Store Pinterest Image
Refrigerator
Store in an airtight container at room temperature for 4 days, or refrigerate for up to 1 week.
Freezer
Freeze baked cookies in a zip-top bag for up to 3 months, or freeze raw dough balls for 3 months and bake from frozen, adding 2 minutes.
Reheating
Warm refrigerated cookies at 300F (150C) for 4 minutes to refresh the edges. Frozen cookies thaw at room temperature in 20 minutes.
Frequently Asked Questions
Q: Can I make these Pinterest Image cookies ahead of time?
Yes, the dough keeps in the fridge for 3 days or the freezer for 3 months. Roll the balls first, then freeze them on a sheet before bagging so they do not stick together.
Q: Why did my jam centers sink or spill over?
You likely pressed the well too shallow or added too much jam. Press halfway into the dough ball and use only 1/2 teaspoon of jam per cookie.
Q: Can I use salted butter instead of unsalted?
Yes, just reduce the added salt to 1/4 teaspoon. The cookies will taste slightly saltier but still balanced against the sweet jam.
Q: How do I know when the cookies are done?
The edges should be light golden brown and the jam should bubble at the edges, about 12 to 14 minutes. The centers look soft but firm up as they cool.
Q: Can I use a different jam or filling?
Any thick jam, lemon curd, or chocolate ganache works. Avoid watery jams, which spill over the edges during baking.
Bake a batch this week and watch how fast they disappear. Snap a photo before they cool, because these cookies are made for sharing. Happy saving, Maya.
Pinterest Image
Pinterest Image cookies are buttery, golden-edged treats with a glossy jam center that look stunning in every photo and taste even better.
🧂 Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2/3 cup (210g) seedless raspberry jam
📋 Instructions
- 1Heat the oven — Preheat the oven to 350F (175C) and line two baking sheets with parchment paper. Parchment prevents sticking and gives you clean, even browning.
- 2Cream butter and sugar — Beat the softened butter and sugar on medium speed for 2 minutes until pale and fluffy. Scrape the bowl once so no sugar hides at the bottom.
- 3Add egg and vanilla — Beat in the egg and vanilla for 30 seconds until fully combined. The mixture should look smooth and glossy, not curdled.
- 4Fold in dry ingredients — Whisk the flour, baking powder, and salt in a separate bowl, then add it to the butter mixture on low speed. Stop mixing the moment the last flour streak disappears.
- 5Roll the dough balls — Scoop 1-tablespoon portions and roll them into smooth balls. Space them 2 inches apart on the prepared sheets, about 12 per sheet.
- 6Press and fill — Press your thumb halfway into each ball to make a deep well, then spoon 1/2 teaspoon of jam into the center. Wipe any jam that touches the dough, since it burns.
- 7Bake until golden — Bake at 350F (175C) for 12 to 14 minutes, until the edges are light golden brown and the jam bubbles at the edges. The centers will look slightly soft but set.
- 8Cool completely — Leave the cookies on the sheet for 5 minutes, then move them to a wire rack. The jam sets as it cools, so wait 15 minutes before stacking.
Maya writes about everyday budgeting and frugal living, focusing on simple, actionable ways to save money without feeling deprived. She enjoys testing money-saving hacks and sharing what actually works in real life.
