Description
These Homemade Mulberry Jam Cookies are soft, buttery thumbprint cookies filled with sweet and tangy mulberry jam. Perfect for tea time, holiday baking, or an everyday treat, these easy-to-make cookies have a melt-in-your-mouth texture with a delicious fruity center.
Ingredients
Units
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For the Cookie Dough:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons milk
For the Filling:
- 1/2 cup mulberry jam (homemade or store-bought)
Instructions
- Preheat the Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Dough: In a bowl, beat butter and sugar until light and fluffy. Add egg yolk, vanilla extract, and milk, mixing well.
- Incorporate Dry Ingredients: Gradually add flour and salt, stirring until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or a small spoon to make an indentation in the center of each cookie.
- Fill with Jam: Spoon about ½ teaspoon of mulberry jam into each indentation.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool & Serve: Let cookies cool on the baking sheet before transferring to a wire rack. Enjoy!
Notes
- Swap mulberry jam for raspberry, strawberry, or apricot jam for variety.
- Store in an airtight container at room temperature for up to 5 days.
- Add a dusting of powdered sugar for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 150 kcal per cookie
