These buttery little cookies bake up tender and delicate, with a soft crumb that melts against a spoonful of jam nestled right in the center. Sweet, sifted powdered sugar and a touch of vanilla give the dough that classic melt-in-your-mouth quality, while the thumbprint well holds a jewel-toned pool of raspberry, strawberry, or apricot preserves. Each cookie bakes to just-set edges with a pale, delicate top, so the jam stays glossy and vibrant against the pale crumb. They're simple to roll, simple to fill, and simple to love — a timeless treat that's a great pick for a gluten free cookie tray. Chilling the dough before baking keeps the shape crisp and the thumbprint intact, so every batch comes out looking as good as it tastes.
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Beat the softened butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
Add the vanilla extract and salt, then mix on low until combined, about 30 seconds.
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