Best Ever Thumbprint Cookies
User Reviews
4.7
69 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
-
Chilling time
30 mins
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Total Time
1 hr 10 mins
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Servings
36 Cookies
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Calories
111 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Best Ever Thumbprint Cookies
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Thumbprint cookies are a classic holiday favorite. These cookies are filled with delicious raspberry jam, perfect for the holidays!
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Ingredients
- 1 1/2 tick unsalted butter
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 egg white lightly beaten (optional)
- 1 cup coconut flakes (optional)
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Beat butter and granulated sugar until fully creamy and incorporated.
- Add in the egg yolk and vanila extract and mix well.
- Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
- When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls.
- Roll each ball in the beaten egg and then in the coconut flakes (optional step).
- Place the balls on the baking sheet, leaving a 2-inch space between them.
- Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
- Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
- Cool the cookies on a rack and then serve.
Notes
- Rolling the cookie dough balls in beaten egg and coconut flake is an optional step. You can simply roll the dough balls in granulated sugar and place them on the baking sheet.
- you can make the dough up to a week ahead of time and once you're ready to bake, take the dough out of the fridge and let it come to room temperature before rolling it. If you'd like to prepare the dough more than 7 days in advance, wrap it in a plastic wrap and freeze it for up to 3 months. Thaw the dough in the fridge overnight and bake as instructed.
- Storage: Simply place them in an airtight container and store at room temperature for up to four days.
- Freezing baked cookies: Place the cookies on a baking sheet in one single layer and freeze for about one to two hours until they're fully frozen. Place them in a ziploc bag and freeze for up to 6 months. To defrost, take them out of the bag and place them on a baking sheet. Let them thaw in the fridge or at room temperature.
- To prevent the cookies from spreading: Chill the cookie balls with jam in the fridge for 30 minutes to one hour before baking, this will help the cookies not to spread too much.
- To prevent cracks on the edges of the cookies: Roll the cookie dough balls between your hands long enough to make sure they don't have any cracks or lines. Make the indentation rather narrow than wide.
Nutrition Information
Show Details
Calories
111kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
6mg
(0%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
125IU
(3%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 6mg | 0% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
69 reviews
Excellent
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