Easy Guava Thumbprint Cookies
This Paraguayan-inspired Guava thumbprint cookie is delicious for a few reasons. First, the raspberry Guava filling in the center is fruity and flavorful. Second, the sugar cookie dough is buttery and rich. Finally, the cookies have a slight crunch from the vanilla glaze on the outside, making them irresistible.
Tools
Ingredients
- 270 g all-purpose flour
- 10 g baking powder
- 125 g unsalted butter , softened to room temperature
- 1 large egg , room temperature
- 1 egg yolk , room temperature
- 100 g granulated sugar
- 25 g light brown sugar
- 30 ml (2 tablespoons ) pure vanilla extract
- Zest from ½ of lemon , optional
- ¼ teaspoon kosher salt
- 200 g Guava Preserve or any flavor you like
For the Vanilla Glaze:
- 120 g confectioners’ sugar
- 15-30 ml heavy cream evaporated milk or milk
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, sift together the flour and baking powder and set aside. (Alternately, you can use 280g of self-raising flour in this recipe, and leave out the baking powder and salt).
- Using a hand mixer or stand mixer with a paddle attachment in a large bowl, cream the butter, sugar, pure vanilla extract, zest, and salt on high speed until creamy, about 3 minutes. Switch mixer to medium speed and add the eggs, one at a time and beat until combined.
- Scrape down the sides and the bottom of the bowl as needed. Fold in the dry ingredients until just incorporated. Cover tightly and chill the cookie dough for at least 1 hour and up to 3 days.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Once firm, roll the dough into 1-inch balls and arrange ½ inch apart on the prepared baking sheets; chill the cookies for at least 15 to 30 minutes in the freezer.
- Bake cookies for 6 minutes, remove them from the oven and use your thumb to press a slight indentation into the center of each cookie. Fill each indentation with about a teaspoon of Guava Preserve and return to the oven. Continue baking until cookies are golden brown, about 10 to 24 minutes longer.
- Allow to cool on the baking sheets for 5 minutes, then remove to a wire rack to cool completely before glazing. Store the Guava Thumbprint Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
How to Store & Re-Heat
- To store: Place them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- To reheat: Warm them in a low-temperature oven or toaster oven briefly until heated.
Nutrition Facts
Easy Guava Thumbprint Cookies
Amount per Serving
Calories
88
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
17
mg
6
%
Sodium
46
mg
2
%
Potassium
37
mg
1
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
1
g
2
%
Vitamin A
136
IU
3
%
Vitamin C
13
mg
16
%
Calcium
22
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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