Ingredients
Equipment
Method
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer (handheld or stand mixer with the paddle attachment), beat on medium speed for about 2-3 minutes, or until the mixture is light and fluffy. This process incorporates air, which contributes to the cookie's tender texture.1 cup unsalted butter, 1/2 cup granulated sugar
- Add the egg yolk and vanilla extract to the creamed butter and sugar mixture. Continue to beat on medium speed until everything is well combined and smooth. The egg yolk adds richness and helps bind the cookie dough.1 large egg yolk, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Stop mixing as soon as you no longer see streaks of flour.2 cups all-purpose flour, 1/4 teaspoon salt
- For easier handling and to prevent excessive spreading during baking, it’s often beneficial to chill the cookie dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. If the dough is too firm to shape after chilling, let it sit at room temperature for a few minutes.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents cookies from sticking and makes for easy cleanup.
- Scoop rounded tablespoons of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
- Using the tip of your thumb or the back of a small measuring spoon (like a 1/4 or 1/2 teaspoon), create an indentation in the center of each dough ball. Make the indentations deep enough to hold the filling but not so deep that they go all the way through the cookie.
- Spoon a small amount of your chosen filling (fruit preserves, jam, or cookie butter) into each indentation. Be generous but avoid overfilling, as the filling can bubble over during baking. You can gently spread the filling slightly to ensure even coverage.1/2 cup fruit preserves, jam, or cookie butter
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the filling is slightly bubbly. The exact time will depend on your oven and the size of your cookies.
- Let the cookies cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely. This allows the cookies to firm up before handling.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Refrigerate for longer storage (up to a week). Frozen unbaked dough can be kept for 2-3 months. Baked and cooled cookies can be frozen for up to 2-3 months.