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Buttery Peach Jam Thumbprint Cookies with Brown Sugar Glaze

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These buttery peach jam thumbprint cookies feature a tender, buttery dough with a sweet and tangy peach jam center, topped with a rich brown sugar glaze. Perfect for gatherings or a cozy treat, they are easy to make and delightfully delicious.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Peach jam, about 1/2 teaspoon per cookie
  • 1/2 cup (100 g) brown sugar (for glaze)
  • 2 tablespoons unsalted butter, melted (for glaze)
  • 2 tablespoons milk (whole or 2%; almond milk for dairy-free)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes.
  3. Beat in 1 large egg and 1 teaspoon pure vanilla extract until fully incorporated.
  4. In a separate medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. If dough is too sticky, chill for 15 minutes.
  6. Using a cookie scoop or tablespoon, form dough balls about 1 1/2 inches in diameter and place 2 inches apart on the baking sheet. Press an indentation into the center of each ball using your thumb or back of a teaspoon.
  7. Spoon about 1/2 teaspoon of peach jam into each indentation, being careful not to overfill.
  8. Bake for 12 to 15 minutes until edges are lightly golden and jam is bubbly. Rotate the sheet halfway through baking if needed.
  9. While cookies bake, whisk together 1/2 cup brown sugar, 2 tablespoons melted unsalted butter, and 2 tablespoons milk until smooth to make the glaze.
  10. After baking, let cookies cool for about 5 minutes, then brush the brown sugar glaze over the tops.
  11. Transfer cookies to a cooling rack and let glaze set for at least 15 minutes before serving.

Notes

Use softened butter, not melted, for best dough texture. Chill dough if too sticky or if kitchen is warm to prevent spreading. Fresh peach jam or preserves enhance flavor. Brush glaze while cookies are warm for best shine. Refrigerate filled dough balls for 10 minutes if jam tends to run. You can substitute coconut oil and plant-based milk for a dairy-free version. Gluten-free flour blends can be used but may affect texture.

Nutrition

Keywords: peach jam cookies, thumbprint cookies, brown sugar glaze, buttery cookies, homemade cookies, peach jam dessert

Find it online: https://cooksyla.com/buttery-peach-jam-thumbprint-cookies-with-brown-sugar-glaze-recipe-made-easy/