Guayaba Thumbprint Cookies

My neighbor Maria brought a tin of these to a Sunday gathering, and I watched people reach for a second one without even thinking about it—that's when I knew I had to ask for the recipe. There's something about the way the buttery cookie melts against the tartness of guava jam that makes you want to keep going, one after another. She laughed when I admitted I'd never made thumbprint cookies before, handed me her worn index card, and suddenly my kitchen smelled like vanilla and tropical fruit on a regular Tuesday afternoon.

I made these for my daughter's school fundraiser bake sale, not entirely sure they'd sell since they're not chocolate chip cookies or brownies. By the end of the day, someone's mom had already messaged asking if I'd make them for her daughter's quinceañera—that's when I realized these little cookies had quietly become something special in our community.

Ingredients

• Unsalted butter, softened: This is your foundation—room temperature butter creams smoothly with sugar and traps air, making the cookies tender rather than dense.
• Granulated sugar: It dissolves into the butter to create that light, fluffy base that keeps these cookies delicate.
• Egg yolk: Just the yolk enriches the dough without making it too wet, keeping that perfect crumbly texture.
• Vanilla extract: A teaspoon adds warmth and depth without overpowering the guava filling.
• All-purpose flour: Two cups gives structure while staying tender—don't pack it when measuring or your cookies will be tough.
• Salt: A quarter teaspoon highlights all the other flavors and balances the sweetness.
• Guava jam or paste: This is the soul of the cookie—soften it slightly so it spoons easily into the thumbprints, and it'll bake into jammy pockets of tropical flavor.
• Unsweetened cocoa powder (optional): If you want a chocolate version, swap this in for two tablespoons of flour to create a rich, slightly bitter backdrop for the guava.

Instructions

Prepare your space:

Heat your oven to 350°F and line a baking sheet with parchment paper so cleanup is effortless and your cookies won't stick.

Cream butter and sugar:

Beat the softened butter and sugar together for about two minutes until it looks pale and fluffy—this is where the magic begins, as air gets trapped and your cookies become light rather than dense. You'll know it's ready when you can draw a line through it with a spoon and it holds.

Add egg and flavor:

Mix in the egg yolk and vanilla extract until everything is smooth and well combined, scraping down the sides of the bowl so nothing gets left behind.

Bring the dough together:

Gradually stir in the flour and salt until just combined—don't overmix or your cookies will toughen up. If making chocolate cookies, replace two tablespoons of flour with cocoa powder and blend it in well so there are no dark streaks.

Shape your cookies:

Scoop tablespoon-sized portions and roll them into balls with your hands, then space them two inches apart on the parchment because they'll spread slightly as they bake.

Make the thumbprints:

Press your thumb or the back of a spoon firmly into the center of each ball to create a deep well—don't be gentle here, you want a real pocket for the jam to nestle into.

Fill with guava:

Spoon about half a teaspoon of guava jam into each indentation, being careful not to overfill or it'll spill out during baking. If your paste is too thick to spoon, warm it gently or thin it with a splash of water.

Bake until golden:

Slide them into the oven for twelve to fourteen minutes, watching until the edges just turn golden but the centers still feel slightly soft—they'll firm up as they cool.

Cool with patience:

Let them rest on the hot baking sheet for five minutes so the jam sets, then transfer to a wire rack to cool completely before eating or storing.

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My sister's son—who usually refuses anything that isn't pizza or chicken nuggets—grabbed three of these at a family dinner and didn't even ask what was in them. Watching him discover that guava and butter could taste this good together reminded me why cooking for people matters so much.

The Guava Magic

Guava is tart and floral in a way that cuts through butter beautifully, making these cookies feel less heavy than you'd expect. The first time I tried a real guava paste from a Latin market instead of the standard grocery store jam, the difference was striking—deeper, more complex, worth seeking out if you want to elevate this recipe.

Storing and Sharing

These cookies stay fresh in an airtight container for about five days, though they rarely last that long in my house. The dough also freezes beautifully—scoop it into balls, freeze on a tray, then bake straight from frozen, adding just a minute or two to the baking time.

Variations Worth Trying

Once you master the basic vanilla version, the possibilities open up in unexpected directions. The chocolate base creates a more sophisticated cookie that feels almost grown-up, while swapping the guava for raspberry or apricot preserves lets you use what you have on hand. You could even dust the finished cookies with powdered sugar for a touch of elegance, or sandwich two cookies together with a bit of dulce de leche for something entirely different.

• Try dusting warm cookies with powdered sugar for a bakery-style finish.
• Experiment with other tropical jams like passion fruit or mango if you want to explore beyond guava.
• Make a batch of dough and freeze it unbaked so you can have fresh cookies in minutes whenever you need them.

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These cookies are proof that simple recipes executed with care become the ones people remember and ask for again. There's something deeply satisfying about baking something that makes everyone pause, smile, and reach for another.

Recipe Questions & Answers

→ What is the best way to achieve a soft cookie texture?

Use softened butter and avoid overmixing the dough to keep the cookies tender and buttery.

→ Can I substitute the guava jam with another filling?

Yes, raspberry or apricot preserves can be used as flavorful alternatives to guava jam.

→ How do I make a chocolate variation of these cookies?

Replace 2 tablespoons of flour with unsweetened cocoa powder to add a chocolate base to the dough.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for 12 to 14 minutes until the edges turn just golden.

→ How can I prevent cookies from spreading too much during baking?

Chill the dough before scooping and ensure spacing of about 2 inches between each cookie on the sheet.

→ Is it necessary to cool the cookies before serving?

Letting cookies cool on the baking sheet for a few minutes then transferring to a wire rack helps them firm up and develop texture.