Guayaba Thumbprint Cookies (Printable)

Tender buttery cookies with a tangy guava jam center, perfect for a tropical dessert twist.

# What You Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt

→ Chocolate Variation

07 - 2 tablespoons unsweetened cocoa powder, optional replacement for 2 tablespoons flour

→ Filling

08 - 1/2 cup guava jam or paste, softened

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together the butter and sugar until light and fluffy using an electric mixer or whisk.
03 - Beat in the egg yolk and vanilla extract until fully combined.
04 - Gradually mix in the flour and salt until a soft dough forms. For chocolate variation, replace 2 tablespoons of flour with cocoa powder and blend thoroughly.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on the prepared baking sheet.
06 - Using your thumb or the back of a spoon, press a deep indentation into the center of each cookie.
07 - Fill each indentation with approximately 1/2 teaspoon of guava jam or softened guava paste.
08 - Bake for 12 to 14 minutes, or until the edges are just golden brown.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen, but honestly you can make two dozen in under forty minutes.
  • The guava jam keeps them from being too sweet—there's this delicious balance that makes people ask what makes them taste so special.
  • You can make the dough ahead and chill it, then bake fresh cookies whenever the craving hits.
02 -
  • Don't skip the cooling time on the baking sheet—those five minutes let the jam firm up so it doesn't slide out when you pick up a warm cookie.
  • If your guava paste is rock hard from the fridge, soften it in the microwave for ten seconds so it's spreadable, or your thumbprints might crack the dough.
03 -
  • Room temperature butter is non-negotiable—it creams smoothly and makes cookies tender, while cold butter will fight you and create dense, tough cookies.
  • The moment you see the edges turn golden is the moment to pull them out—five seconds too long and they'll be crispy instead of tender and buttery.
Go Back