Pinterest Image Cookies – Easy 50-Minute Treat

I made these Pinterest Image cookies on a rainy Tuesday because my daughter begged for something pretty enough to photograph. They turned out so gorgeous that my phone filled up with pictures before we even tasted one.

The name comes from how they look: a soft golden cookie with a bright jewel of jam in the center, dusted with sugar. They are simple enough for a weeknight and fancy enough for a cookie swap.

If you can scoop dough and press your thumb into it, you can make these. Let's walk through it together, step by step.

About the Ingredients

2 1/4 cups (280g) all-purpose flour

Spoon the flour into your measuring cup and level it off so you don't pack in too much. A 1:1 gluten-free baking blend works here if you need it.

1/2 teaspoon baking powder

This gives the cookies a gentle lift so they stay tender instead of flat. Check the date on your can, since old baking powder loses its punch.

1/4 teaspoon fine sea salt

Salt balances the sweetness and keeps the cookies from tasting flat. If you only have table salt, use a scant 1/4 teaspoon.

1 cup (2 sticks / 227g) unsalted butter, softened

Let the butter sit on the counter for about 30 minutes until it dents when you press it. Salted butter works too, just skip the added salt.

2/3 cup (135g) granulated sugar

Regular white sugar creams into the butter and gives that classic crisp edge. Cane sugar or coconut sugar will also work, though the color will darken.

1 large egg, room temperature

A room-temperature egg blends smoothly and helps the dough hold together. If you forgot to set it out, place it in warm water for 5 minutes.

2 teaspoons vanilla extract

Real vanilla makes a noticeable difference in a simple cookie like this. Almond extract can replace half of it for a bakery-style flavor.

1/2 cup (160g) fruit jam or preserves

Raspberry, apricot, or cherry all work beautifully. Choose a thick jam rather than a runny jelly so it stays put in the center.

1/4 cup (30g) powdered sugar, for dusting

Dust this on after the cookies cool completely, or it will melt into the dough. You can skip it if you prefer a less sweet finish.

Tips & Tricks

Measure Flour Lightly

Scooping straight from the bag packs the cup and makes dry, crumbly cookies. Fluff the flour first, then spoon and level.

Chill the Dough

Thirty minutes in the fridge firms the butter so the cookies spread less and keep their thumbprint shape.

Make Deep Wells

Press your thumb nearly to the bottom of each ball. Shallow wells let the jam overflow and burn on the pan.

Cool Before Dusting

Wait until the cookies are fully cool before adding powdered sugar, or it will dissolve into a sticky glaze.

Step-by-Step Instructions

1. Heat the Oven

Preheat your oven to 350F (175C) and line two baking sheets with parchment paper. This gives the cookies a steady, even bake from the first minute.

2. Whisk Dry Ingredients

Whisk the flour, baking powder, and salt together in a medium bowl. Set it aside so it is ready when the wet mixture is done.

3. Cream Butter and Sugar

Beat the softened butter and granulated sugar on medium speed for 2 minutes until pale and fluffy. Scrape down the bowl so everything mixes evenly.

4. Add Egg and Vanilla

Beat in the egg and vanilla until fully combined, about 30 seconds. The mixture should look smooth and glossy, not curdled.

5. Fold in Flour

Mix in the dry ingredients on low speed just until no flour streaks remain. Stop there, because overmixing makes tough cookies.

6. Chill the Dough

Cover the bowl and refrigerate for 30 minutes until the dough is firm and slightly cool to the touch. This step keeps the cookies from spreading too thin.

7. Shape and Fill

Roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Press a deep well into each center with your thumb and fill it with about 1/2 teaspoon of jam.

8. Bake Until Golden

Bake at 350F (175C) for 12 to 14 minutes, until the edges are light golden brown and the jam bubbles at the edges. The centers should look set but still soft.

9. Cool and Dust

Let the cookies rest on the pan for 5 minutes, then move them to a wire rack to cool completely. Dust with powdered sugar once they are fully cool.

Delicious Variations

Chocolate Cherry

Swap 1/4 cup of the flour for cocoa powder and use cherry preserves for a rich, dark cookie.

Lemon Blueberry

Add 1 teaspoon of lemon zest to the dough and fill the wells with blueberry jam for a bright, summery bite.

Nutty Almond

Stir 1/2 cup of finely chopped almonds into the dough and use apricot jam for a nutty, old-world twist.

How to Store Pinterest Image

Frequently Asked Questions

I hope you try these Pinterest Image cookies this week and snap a few pictures of your own. They are proof that a simple recipe can still feel special. Here's to small steps, big impact.

Pinterest Image

Pinterest Image cookies are buttery, jam-filled thumbprint bites with a glossy glaze that look stunning on any dessert board and taste even better.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time24Servings145 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup (2 sticks / 227g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (160g) fruit jam or preserves
• 1/4 cup (30g) powdered sugar, for dusting

📋 Instructions

1. 1Heat the Oven — Preheat your oven to 350F (175C) and line two baking sheets with parchment paper. This gives the cookies a steady, even bake from the first minute.
2. 2Whisk Dry Ingredients — Whisk the flour, baking powder, and salt together in a medium bowl. Set it aside so it is ready when the wet mixture is done.
3. 3Cream Butter and Sugar — Beat the softened butter and granulated sugar on medium speed for 2 minutes until pale and fluffy. Scrape down the bowl so everything mixes evenly.
4. 4Add Egg and Vanilla — Beat in the egg and vanilla until fully combined, about 30 seconds. The mixture should look smooth and glossy, not curdled.
5. 5Fold in Flour — Mix in the dry ingredients on low speed just until no flour streaks remain. Stop there, because overmixing makes tough cookies.
6. 6Chill the Dough — Cover the bowl and refrigerate for 30 minutes until the dough is firm and slightly cool to the touch. This step keeps the cookies from spreading too thin.
7. 7Shape and Fill — Roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Press a deep well into each center with your thumb and fill it with about 1/2 teaspoon of jam.
8. 8Bake Until Golden — Bake at 350F (175C) for 12 to 14 minutes, until the edges are light golden brown and the jam bubbles at the edges. The centers should look set but still soft.
9. 9Cool and Dust — Let the cookies rest on the pan for 5 minutes, then move them to a wire rack to cool completely. Dust with powdered sugar once they are fully cool.

👨‍🍳 Chef's Note: For the prettiest cookies, fill the wells just three-quarters full so the jam stays inside the cookie as it bakes.

Servings: 24

Cuisine: American

Course: Dessert

Nutrition (per serving): 145 kcal · 2g protein · 18g carbs · 7g fat

Written by Maya Vasquez

Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.