Mantecaditos are Puerto Rican thumbprint cookies filled with guava or topped with sprinkles. They have a melt-in-your-mouth texture, similar to shortbread. Pair them with coffee or tea for the perfect treat!
I make guava jam by mixing guava paste and water but if you want to make fresh guava jam check out my recipe here: Guava jam.
These guava thumbprint cookies are typically made during the holiday season but they can be enjoyed year-round. Elevate your next special event with this easy-to-make recipe. These adorable mantecaditos are perfect for Valentine’s Day, a brunch event, party, holiday or any occasion!
Guava is one of my favorite tropical fruits. I enjoy anything guava-flavored, it brings me back to my childhood days. Find more guava recipes here: Pastelillos de Guayaba, Yogurt Cheesecake with Guava Sauce, Guava Margarita.
What are mantecaditos?
Mantecaditos are Puerto Rican thumbprint cookies typically made with manteca, lard or shortening, instead of butter or in addition to butter. In Spanish, manteca means fat. These cookies have a buttery, melt in your mouth texture, similar to shortbread cookies. They are filled with guava jam or topped with nonpareils sprinkles or maraschino cherries. Delicious!
I make guava jam by mixing guava paste and water but if you want to make fresh guava jam check out my recipe here: Guava jam.
Where to find pink guava?
I make homemade guava jam with fragrant pink guavas from Tropical Fruit Box.. This online shop is based in Miami where tropical fruit is available year-round. I don’t typically find fresh guava where I live in New Jersey so they are my plug! Use my code MADEWITHSAZON para ahorrar $10 en su orden.
Mantecaditos ingredients:
Cookie dough
- All-purpose flour
- Unsalted butter
- Egg yolk
- Granulated white sugar
- Light brown sugar
- Sal
- Vainilla
- Almond extract
Toppings
- Guava jam
- Rainbow nonpareils
- Maraschino cherries
- Confectioner’s sugar
Mantecaditos typically have manteca (lard or shortening) in them. I prefer to use only butter but you can use whatever you prefer. Try swapping out the butter for shortening or use equal parts of each.
I also like to use both vanilla extract and almond extract in my recipe but you could use one or the other or use equal parts of each.
*Find the full recipe below! You can also click the Jump to Recipe button at the top of this page.
How to make guava thumbprint cookies?
Make the cookie dough
In a large mixing bowl, mix the butter and sugar together on medium speed for about 1 minute until creamy. Add the egg yolk, vanilla extract, almond extract and salt, and mix until well combined. While mixing on low, gradually add in the flour a little bit at a time and mix just until combined. Scrape down the bowl as needed during mixing to ensure everything is combined evenly.
Scoop a 1 tablespoon-sized portion of the dough and roll it into a ball. Place the ball on a parchment paper-lined sheet and press your thumb or the back of a 1/4 teaspoon measuring spoon into the center of the ball to create a thumbprint.
TIP: Gently wiggle as you press to help prevent any cracks. If any cracks form, press them gently and smooth the surface. Repeat until all of the cookies have been formed.
To form a heart shape, use your pinky finger or the handle of a small spoon to press a V shape into the balls. If the heart shape loses definition during baking, immediately press the spoon handle back into the warm cookie to redefine the shape.
Optional: Transfer the cookies to the freezer to chill for 30 minutes. You can skip this step, but this will help keep the cookies from spreading and also improves their overall texture.
Preheat the oven to 350℉. Line two large baking sheets with parchment paper.
Make the guava jam
Add guava paste to a saucepan with water and cook over medium heat, stirring frequently until smooth. Remove from heat and allow to cool before placing the jam in a piping bag.
Fill the cookies
Place the chilled cookies on the baking sheet about 2 inches apart. Fill each with about 1/2 teaspoon of jam. The thumbprints should be very full but not spilling out. If using cherries as a topping, cut them in half and be sure to dry them very well to prevent them from bleeding into the cookies. If using sprinkles as a topping, dip the dough balls into the sprinkles. No need to press the cookies.
Bake the cookies
Bake one sheet at a time for about 12 to 15 minutes or until the edges are just starting to turn golden. Even if they don’t look fully cooked through, they will harden once cooled. You really don’t want to risk burning the bottoms.
Allow the cookies to cool completely on the baking sheet. Once cooled, you can sprinkle with confectioner’s sugar, if desired. Store in an airtight container for 4-5 days. Enjoy! ¡Buen provecho!
Can I make this ahead?
Yes, you can make the dough for thumbprint cookies ahead. Roll the dough into balls and create the thumbprints, but do not fill them yet. Freeze the prepared dough on a lined baking sheet until solid, then transfer to a freezer-safe container for up to 3 months.
To bake from frozen, arrange the frozen cookies on a baking sheet, fill with jam and add toppings, and bake as per recipe instructions. Increase the bake time by 2 to 3 minutes to account for the frozen cookie dough.
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Mantecaditos (Guava Thumbprint Cookies)
Ingredientes
Guava jam
- 16 oz guava paste
- 1 taza water
Cookie Dough
- 2 1/3 tazas all-purpose flour
- 1 taza unsalted butter, softened at room temperature
- 1 egg yolk at room temperature
- 1/3 taza granulated white sugar
- 1/3 taza light brown sugar tightly packed
- 1/2 tsp sal *if using salted butter, add just a pinch
- 1/2 tsp vainilla
- 1/2 tsp almond extract
Toppings
- 1/3 taza guava jam
- 1/4 taza rainbow nonpareils opcional
- cerezas maraschino opcional
- confectioner's sugar opcional
Intrucciones
Make the cookie dough
- In a large mixing bowl, mix the butter and sugar together on medium speed for about 1 minute until creamy.
- Add the egg yolk, vanilla extract, almond extract and salt, and mix until well combined. While mixing on low, gradually add in the flour a little bit at a time and mix just until combined. Scrape down the bowl as needed during mixing to ensure everything is combined evenly.
- Scoop a 1 tablespoon-sized portion of the dough and roll it into a ball.
- Place the ball on a parchment paper-lined sheet and press your thumb or the back of a 1/4 teaspoon measuring spoon into the center of the ball to create a thumbprint.
- TIP: Gently wiggle as you press to help prevent any cracks. If any cracks form, press them gently and smooth the surface. Repeat until all of the cookies have been formed.
- To form a heart shape, use your pinky finger or the handle of a small spoon to press a V shape into the balls. If the heart shape loses definition during baking, immediately press the spoon handle back into the warm cookie to redefine the shape.
- Optional: Transfer the cookies to the freezer to chill for 30 minutes. You can skip this step, but this will help keep the cookies from spreading and also improves their overall texture.
- Preheat the oven to 350℉.
- Line two large baking sheets with parchment paper.
Make the guava jam
- Add guava paste to a saucepan with water and cook over medium heat, stirring frequently until smooth.
- Remove from heat and allow to cool before placing the jam in a piping bag.
Fill the cookies
- Place the chilled cookies on the baking sheet about 2 inches apart. Fill each with about 1/2 teaspoon of jam. The thumbprints should be very full but not spilling out.
- If using cherries as a topping, cut them in half and be sure to dry them very well to prevent them from bleeding into the cookies.
- If using sprinkles as a topping, dip the dough balls into the sprinkles. No need to press the cookies.
Bake the cookies
- Bake one sheet at a time for about 12 to 15 minutes or until the edges are just starting to turn golden. Even if they don’t look fully cooked through, they will harden once cooled. You really don't want to risk burning the bottoms.
- If the heart shapes lose definition during baking, immediately press the spoon handle back into the warm cookie to redefine the shape. Pipe with a little extra jam if needed.
- Allow the cookies to cool completely on the baking sheet. Once cooled, you can sprinkle with confectioner's sugar, if desired.
- Store in an airtight container for 4-5 days. Enjoy! ¡Buen provecho!
Video
Notas
Mantecaditos Tips:
- Replace the guava jelly with your favorite flavor of jam. Seedless raspberry is a favorite!
- Try pressing chocolate kisses onto the fully baked cookies after you remove them from the oven.
- Roll the mantecaditos in holiday-themed nonpareils.
Storage Instructions:
- After baking, cool the cookies completely.
- Transfer the mantecaditos to an air-tight storage container and store at room temperature for 4-5 days.
Spanish 
English 
I’m planning to make mantecaditos soon will get your recipe ideas
Thank you! Please let me know how they turn out!