Classic Thumbprint Cookies
User Reviews
4.3
Classic Thumbprint Cookies
Description
The Classic Thumbprint Cookies recipe uses butter and vegetable shortening to create a dough that balances richness with a soft crumb. Light brown sugar contributes a mild molasses note, while vanilla and egg yolks enrich the flavor and texture. Rolling the dough balls in granulated sugar adds a subtle crunch once baked. The thumbprint indentation is filled with your choice of jam, providing a bright contrast to the buttery cookie base. Baking at 350 degrees ensures the cookies cook evenly, absorbing any melted butter, resulting in a tender but sturdy structure.
These cookies are often served as a sweet treat during gatherings or holidays. Their size and individual jam centers make them easy to portion and visually appealing on cookie platters.
Nutritional values are based on one cookie, which can help with portion control if desired.
Ingredients
- ½ cup butter at room temperature, unsalted
- ½ cup vegetable shortening
- ½ cup light brown sugar
- 3 egg yolk
- 2 tablespoons milk
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup jam jelly or preserve, your favorite
- granulated sugar for rolling
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat; set aside.
- Cream together the butter, shortening and brown sugar with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add the egg yolks, milk, vanilla and salt, and beat until well combined. Reduce the mixture speed to low and gradually add the flour, mixing until well blended.
- Measure about 2 teaspoons dough for each cookie and roll into balls. Place the granulated sugar in a small bowl and roll the balls of dough in the sugar to coat. Using the back of a teaspoon or your thumb, make a deep rounded indentation in the top of each cookie.
- Bake for 10 minutes, then remove from oven. (At this point there was a little bit of melted butter underneath the cookies, but when they finished cooking it was all absorbed, and they were perfect!) It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon jam, jelly or preserves into the indentation of each cookie. Bake an additional 5 to 10 minutes, or until lightly browned. Remove from oven. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature for up to 1 week, or frozen for up to 1 month.
Notes
- Use room temperature butter and shortening for easier creaming and a better texture.
- Re-roll sugar-coated cookie dough if indentations diminish before baking to maintain space for jam.
- Choose your favorite jam for varied flavors and visual appeal.
- Store cookies in an airtight container to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 11g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 16mg | 1% |
| Potassium | 16mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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