Thumbprint Cookie Recipe
User Reviews
5
Thumbprint Cookie Recipe
Description
The cookie dough is made by creaming softened salted butter with granulated and light brown sugars, then mixing in egg, almond extract, fine sea salt, and flour. The dough is relatively stiff but smooth, shaped into balls with a thumb or spoon indentation in the center. Each indentation is filled with raspberry jam, slightly mounded above the dough for a visible jewel-like center.
After shaping, the cookies are chilled to firm up before baking, helping them keep their shape and preventing excess spreading. The resulting baked cookies are tender with a buttery base and vibrant jam pocket. An optional glaze of powdered sugar, almond extract, and heavy cream can be added for sweetness and added almond flavor.
These cookies are suitable for sharing and gifting, offering a traditional feel with a berry filling and almond undertone.
Ingredients
- 1 cup butter softened (2 sticks, salted
- ½ cup sugar
- ⅓ cup light brown sugar , packed
- 1 egg
- 1 teaspoon almond extract
- 3 cups flour
- 1/2 teaspoon salt fine sea salt
- ⅔ cup raspberry jam , divided
Glaze:
- ⅔ cup powdered sugar
- ½ teaspoon almond extract
- 1-2 tablespoons heavy cream
Instructions
- Line two large baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, cream together the butter, sugar and brown sugar until smooth and fluffy.
- Mix in the egg and almond extract. Add in the salt, mixing again.
- Gradually add in the flour, mixing just until everything is combined into a smooth dough. The dough may be stiff but it should come together smoothly. If it is crumbly it should be mixed just a little longer.
- Scoop the dough, using a 1 ½ tablespoon cookie scoop, into round balls and place on the prepared baking sheets.
- Using a rounded 1 teaspoon spoon or clean thumb, indent the center of each cookie. You may need a small amount of flour to dust the back of the teaspoon so it doesn’t stick to the dough.
- Fill each indentation with 1 teaspoon of jam, making sure that the jam rounds up slightly above the dough.
- Refrigerate the cookies for 30 minutes before baking.
- When ready to bake, preheat the oven to 350°F. Place the cookies in the oven and bake for 10-14 minutes or until set on the edges but not browned. Cooking times tend to vary greatly, so keep an eye on the first batch to gauge the others.
- Allow the cookies to cool for 10 minutes and then move to a cooling rack to finish cooling completely.
Glaze:
- To make the glaze, whisk together the powdered sugar, almond extract and 1 tablespoon of cream until smooth.
- Slowly whisk in additional cream, 1 teaspoon at a time, until you reach your desired consistency. I recommend a thick glaze that runs slowly.
- Drizzle the glaze over the cooled cookies and allow to set for 5-10 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 68mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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