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Delicious fruity thumbprint cookies filled with vibrant fruit preserves

Fruity Thumbprint Cookies

These cheerful cookies feature a buttery shortbread base filled with vibrant homemade fruity curd, perfect for cookie swaps and packed lunches.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 6 tbsp butter, room temperature Use unsalted European-style butter for a richer flavor.
  • ½ cup granulated sugar Sugar for dough.
  • 1 count egg Egg for dough.
  • 1 tsp vanilla Vanilla for dough.
  • 1¼ cup all-purpose flour Spoon and level for accuracy.
  • ½ tsp salt For flavor.
  • ⅔ cup freeze-dried fruit Whole, to be crushed.
For the curd
  • 1 count egg Egg for curd.
  • ⅓ cup granulated sugar Sugar for curd.
  • 1 tsp cornstarch Thickener for curd.
  • ¼ cup lemon or lime juice Juice for curd.
  • 1 tsp vanilla extract For flavoring curd.
  • 1 pinch salt For enhancing flavor.
  • 4 count lime, zest If making lime curd.
  • 2 tbsp butter To finish curd.
  • 1 drop green food coloring Optional for lime curd.

Method
 

Prepare the fruit powder and the curd base
  1. Pulse ⅔ cup freeze-dried fruit in a food processor until it becomes a fine powder.
  2. In a saucepan, whisk together 1 egg, 1/3 cup sugar, and 1 tsp cornstarch until smooth.
  3. Stir in 1/4 cup lemon or lime juice, zest (if using), and a pinch of salt.
  4. Cook over medium-low heat, stirring constantly, until thickened. Remove from heat and whisk in 2 tbsp butter and 1 tsp vanilla extract.
Make the cookie dough
  1. Cream 6 tbsp butter with ½ cup granulated sugar until light and fluffy, about 2–3 minutes.
  2. Beat in 1 egg and 1 tsp vanilla until well combined.
  3. Fold in 1¼ cup flour and ½ tsp salt until just combined, then stir in the freeze-dried fruit powder.
Form and chill the dough
  1. Roll dough into 1-inch balls and place on a lined baking sheet with 2 inches between each.
  2. Press the center of each ball with your thumb to create a well. Chill in the fridge for 15–30 minutes.
Bake the cookies
  1. Preheat the oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are golden.
  2. Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack.
Fill with curd and finish
  1. Spoon or pipe the cooled curd into the cooled cookie wells.
  2. Let cookies rest for curd to set, or refrigerate for 20-30 minutes for a firmer set.

Notes

Chill the dough for better shape retention. Use room-temperature butter for creaming, but chill the formed balls before baking to control spreading.