Torticas de Guayaba Cookies (Printer-Friendly)

Buttery Cuban thumbprint cookies filled with tangy guava jam, featuring vanilla or chocolate dough options.

# What You Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 2 cups all-purpose flour
06 - 1/4 teaspoon salt

→ Chocolate Variation (optional)

07 - 2 tablespoons unsweetened cocoa powder

→ Filling

08 - 1/2 cup guava jam or paste, softened

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
03 - Beat in the egg yolk and vanilla extract until well combined.
04 - Gradually mix in the flour and salt until a soft dough forms. For chocolate variation, replace 2 tablespoons of flour with cocoa powder and blend thoroughly.
05 - Scoop tablespoon-sized portions of dough and roll into balls. Place 2 inches apart on the prepared baking sheet.
06 - Using your thumb or the back of a spoon, make a deep indentation in the center of each cookie.
07 - Fill each indentation with approximately 1/2 teaspoon of guava jam or softened guava paste.
08 - Bake for 12-14 minutes, or until the edges are just golden.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They come together in under an hour with basic pantry staples, so you can surprise someone today if you want to.
  • The buttery dough stays soft and almost melts in your mouth, while the guava jam provides this unexpected tropical kick that makes people ask for the recipe.
  • One batch makes two dozen cookies, perfect for sharing or stashing away for yourself without guilt.
02 -
  • Room temperature butter is absolutely essential, not just suggested, because cold or melted butter won't cream properly and your cookies will either be dense or spread too thin during baking.
  • Don't overbake these cookies trying to make them crispy all the way through because they're meant to stay buttery and tender, with just golden edges for texture contrast.
  • If your guava paste is thick and resistant, warm it for 10 seconds in the microwave or thin it with a tiny splash of warm water so it fills those indentations smoothly.
03 -
  • Use a small spoon or measuring spoon to indent each cookie instead of your thumb if you want uniform wells that bake evenly and look more polished.
  • Let your guava jam come to room temperature before filling so it spreads without resistance and your cookies finish baking before the bottom edges brown too much.
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