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Classic Thumbprint Cookies
4.3 from 66 votes

Classic Thumbprint Cookies

Classic Thumbprint Cookies feature a buttery dough made with a mix of butter and vegetable shortening, sweetened with light brown sugar and enhanced by vanilla and egg yolks. These cookies have a tender texture with a lightly crisp exterior from rolling in granulated sugar, and a soft, jam-filled center created by the thumbprint indentation. The jam adds a burst of fruity sweetness, making these cookies ideal for tea time or gifting during holidays.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 48 cookies
Calories: 87 kcal
Course: Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or a silicone baking mat; set aside.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 48 cookies

Amount Per Serving

Calories 87

% 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.