Torticas de Guayaba Cookies

My tía Maria handed me a plate of these cookies at a family gathering years ago, and I bit into one expecting something ordinary. Instead, the buttery sweetness melted against the bright, tangy guava filling and I understood immediately why she kept a tin of them stashed in her kitchen. There's something about the simplicity of a thumbprint cookie that invites you to make it your own, and the tropical guava twist transforms it from nostalgic to something that feels entirely yours. These torticas have become my go-to when I want to impress without the stress.

I made these for a coworker's goodbye party once, and watching everyone crowd around the plate felt like witnessing a small moment of joy I had created. Someone bit into one and closed their eyes like they were transported somewhere warm and beachy, and honestly, that's the magic I chase every time I bake now.

Ingredients

• Unsalted butter, softened (1 cup): Room temperature butter is non-negotiable here because it creams into a fluffy, pale mixture that gives these cookies their delicate crumb and tender bite.
• Granulated sugar (2/3 cup): This amount keeps the cookies from becoming too sweet so the guava filling gets to shine without fighting for your attention.
• Large egg yolk (1): Just the yolk, not the whole egg, creates a richer dough that browns beautifully and stays tender even after cooling.
• Vanilla extract (1 teaspoon): Use real vanilla if you have it because the subtle warmth rounds out the tropical flavors and adds depth without being obvious.
• All-purpose flour (2 cups): Measure by spooning into your cup and leveling off rather than scooping directly from the bag, which packs too much flour and can dry out your dough.
• Salt (1/4 teaspoon): This tiny pinch enhances the butter flavor and balances the sweetness of both the cookie and filling.
• Unsweetened cocoa powder (2 tablespoons, optional): If you choose the chocolate variation, sift this into your flour mixture so you avoid any lumps in your finished cookies.
• Guava jam or paste, softened (1/2 cup): Look for guava paste that's spreadable, or warm it gently so it flows into those indentations without resistance or breaking through the cookie.

Instructions

Set your stage:

Preheat your oven to 350°F and line a baking sheet with parchment paper so your cookies slide off cleanly once they've cooled. This small step saves you from cursing at stuck-on cookies later.

Cream the butter and sugar:

Beat the softened butter and sugar together for about 2 to 3 minutes until the mixture transforms into something pale, fluffy, and almost cloud-like. You'll notice the color lightens and the texture becomes airy, which is exactly what you're after.

Add your egg and vanilla:

Drop in the egg yolk and vanilla extract, then beat everything together until the mixture looks smooth and unified. It should feel rich and silky at this point.

Incorporate the dry ingredients:

Gradually add your flour and salt, stirring just until a soft dough forms without overmixing, which would make the cookies tough. If you're doing the chocolate variation, mix your cocoa powder with the flour first so it distributes evenly throughout.

Shape and indent:

Scoop tablespoon-sized portions of dough, roll them gently between your palms into smooth balls, and place them 2 inches apart on your prepared sheet. Press your thumb or the back of a spoon into the center of each cookie firmly enough to create a deep well that won't disappear during baking.

Fill with care:

Spoon about 1/2 teaspoon of softened guava jam into each indentation, being generous but careful not to overfill or it'll bubble over the sides. The jam should sit nestled in the center, waiting to caramelize slightly during baking.

Bake until golden:

Slide your sheet into the oven for 12 to 14 minutes, watching for the edges to turn a light golden brown while the centers stay tender. The cookies will firm up as they cool, so don't wait for them to feel solid in the oven.

Cool with patience:

Let them rest on the baking sheet for 5 minutes so they set just enough to move without falling apart, then transfer them to a wire rack where they'll crisp slightly at the edges while staying soft inside.

Save

I'll never forget my daughter asking to help make these one Saturday morning, and watching her tiny thumb press into the dough with such concentration made me realize these cookies are about more than just eating something delicious. They became our thing, the cookies we'd make when we wanted to spend time together in the kitchen without the pressure of anything fancy or complicated.

The Magic of That Guava Filling

Guava jam is the unexpected hero here, bringing this bright, slightly tart tropical flavor that wakes up your palate against the rich, buttery cookie. The first time I used real guava paste instead of jam, I noticed it didn't spread as easily, so I learned to soften it gently or even thin it with a drop of warm water. That tartness is important because it keeps these cookies from feeling one-note sweet, making them something you actually want to eat more than one of, even if you're trying to show restraint.

Variations That Feel Like New Recipes

The chocolate base option is gorgeous and lends a subtle earthiness that makes the guava filling sing differently, almost like you're eating a sophisticated flavor combination instead of a simple cookie. I've also experimented with other jams like raspberry and apricot, each one bringing its own personality to the same buttery foundation. Once you understand how this cookie works, you can play with different fillings and bases without worrying about the structure failing you.

Storage and Sharing Wisdom

These cookies stay fresh in an airtight container for up to five days, though honestly they rarely last that long in my house. If you're giving them as gifts, arrange them in a pretty tin or box with parchment between layers so the guava filling doesn't stick to your neighbors' fingers. Here are the things I've learned from making these dozens of times:

• A light dusting of powdered sugar before serving adds elegance and an extra touch of sweetness that makes them feel special.
• You can make the dough a day ahead and refrigerate it, then scoop and bake when you're ready, which takes the pressure out of a busy day.
• If you're doubling the batch, use an electric mixer because your arm will thank you and the dough will be lighter and fluffier.

Save

These torticas have quietly become the cookies I reach for when I want to say thank you or I love you or just I was thinking of you in a language everyone understands. They're proof that something delicate and beautiful doesn't require hours of work, just a little attention and care.

Recipe FAQs

→ What makes Torticas de Guayaba different from regular thumbprint cookies?

Torticas de Guayaba feature guava jam or paste as filling instead of traditional raspberry or strawberry preserves. The combination of buttery vanilla dough with tropical guava creates distinct Caribbean-Cuban flavor profile that balances sweet and tangy notes.

→ Can I use fresh guava instead of jam?

Fresh guava doesn't work well as filling since it releases too much liquid during baking. Guava paste or jam provides concentrated flavor and proper consistency. If using guava paste, soften it slightly with warm water before spooning into cookie centers.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. The cookies can also be frozen for up to 3 months—thaw at room temperature before serving.

→ Why did my cookies spread too much during baking?

Overly soft butter or warm dough causes excessive spreading. Ensure butter is softened but not melting. If dough feels very soft, chill for 15-20 minutes before shaping. Also measure flour accurately—too little flour results in spread.

→ What other fruit fillings work well?

Raspberry, apricot, pineapple, or mango preserves complement the buttery dough beautifully. For tropical variation, try passion fruit or papaya preserves. Ensure any preserve used is thick enough to hold its shape during baking.

→ Can I make the dough ahead of time?

Yes, prepare dough up to 2 days in advance and refrigerate wrapped tightly. Let soften at room temperature for 20 minutes before shaping. The dough can also be frozen for up to 1 month—thaw overnight in refrigerator before using.