Ingredients

1 cup (2 sticks) unsalted butter, room temperature

1 cup (110 g) powdered sugar

1 Tbsp. fresh lemon zest

1 Tbsp. vanilla extract

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

2 large egg yolks

2⅓ cups (292 g) all-purpose flour

Nonstick cooking oil spray (optional)

1 (0.8–1.2-oz.) package freeze-dried fruit (such as strawberries, blueberries, or raspberries)

½ cup (100 g) granulated sugar

⅓ cup jam, jelly, curd, or other fruit preserves/fillings of your choice

Instructions

Step 1: Place racks in the upper and lower thirds of your oven and preheat to 350°F (175°C). In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, lemon zest, vanilla extract, and salt on medium-high speed. Scrape down the sides as needed and beat until light and fluffy, about 3 minutes.

Step 2: Add the egg yolks and continue beating until pale and fluffy, 1–2 minutes. Then add the flour and mix on low speed until a soft dough forms and no dry flour remains, about 1 minute.

Step 3: Using a #40 cookie scoop (1½ Tbsp.), portion the dough and roll into smooth balls. Place them on two parchment-lined baking sheets, spacing 2” apart, in a 4×3 grid (12 cookies per sheet). Press the tip of your thumb vertically into the center of each ball to create a ½”-diameter indent. If the dough sticks to your thumb, spray lightly with nonstick cooking spray. Chill the cookies in the freezer for 15 minutes.

Step 4: While the cookies chill, process the freeze-dried fruit and granulated sugar in a food processor or blender until very fine, about 2–3 minutes. Sift this mixture through a fine mesh sieve to remove any large pieces, then set aside.

Step 5: Bake the cookies, rotating baking sheets top to bottom and front to back halfway through, until they are barely golden and matte-looking, about 18–22 minutes. Remove from the oven and let rest on the baking sheets until hot but cool enough to handle.

Step 6: One at a time, gently toss each cookie in the fruit sugar powder until evenly coated on all sides. Shake off any excess sugar from the center and place the cookies back on the baking sheet. If needed, toss again for even coating.

Step 7: Fill the indentation of each cookie with about ½ teaspoon of your chosen jam, jelly, curd, or fruit preserves (total ⅓ cup). Enjoy or store as desired.

Tips & Variations

For a different flavor profile, try using citrus curd or chocolate-hazelnut spread as a filling.

If you don’t have freeze-dried fruit, substitute with finely chopped dried fruit mixed with powdered sugar.

Be sure to chill the dough balls well before baking to help maintain the cookie shape and create the perfect thumbprint.

FAQs

Can I use regular dried fruit instead of freeze-dried for the fruit sugar?

Regular dried fruit is usually too moist to make a fine powder like freeze-dried fruit. Instead, finely chop dried fruit and mix with powdered sugar, but the texture and color won’t be quite the same.

Can these cookies be frozen?

Yes, you can freeze the baked cookies without filling or coating. Freeze in a single layer on a baking sheet, then transfer to an airtight container or bag for up to 3 months. Thaw completely before tossing in fruit sugar and adding the jam filling.