Print

Delicious Fig Jam Thumbprint Cookies Recipe with Easy Brown Butter Crust

fig jam thumbprint cookies - featured image
Print Recipe

These thumbprint cookies feature a nutty, toasty brown butter crust paired with a sweet fig jam center, creating a crisp yet tender treat perfect for gatherings or everyday indulgence.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned and cooled
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (160 g) fig jam

Instructions

  1. Brown the butter: Place 1 cup (226 g) of unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then foams, and starts turning golden brown with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. Mix sugars and butter: In a large bowl, combine ½ cup granulated sugar and ¼ cup brown sugar. Pour in the browned butter and beat with an electric mixer or wooden spoon until smooth and creamy, about 2 minutes.
  3. Add egg and vanilla: Crack in 1 large egg and add 1 teaspoon vanilla extract. Mix until fully incorporated, scraping down the sides as needed.
  4. Sift dry ingredients: In a separate bowl, sift together 2 cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing.
  6. Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
  7. Preheat oven & prepare baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  8. Shape cookies: Scoop dough into 1-inch (2.5 cm) balls, about 24 cookies. Place them 2 inches (5 cm) apart on the baking sheet.
  9. Create thumbprints: Use your thumb or the back of a teaspoon to press an indentation about ½ inch deep in the center of each cookie.
  10. Bake: Bake for 12-14 minutes until edges are lightly golden but centers remain soft.
  11. Add fig jam: Remove cookies from oven and immediately fill each indentation with about ½ teaspoon of fig jam. Return to oven for 2-3 minutes to set the jam slightly.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely while browning to avoid burning; brown specks add flavor but black specks mean burnt butter. Add jam after baking to prevent sogginess. Chill dough to prevent spreading. Warm jam slightly if too thick, or drain excess syrup if too runny.

Nutrition

Keywords: thumbprint cookies, fig jam cookies, brown butter cookies, easy cookie recipe, holiday cookies, homemade jam cookies

Find it online: https://fuzzyforker.com/delicious-fig-jam-thumbprint-cookies-recipe-with-easy-brown-butter-crust/