Thumbprint Cookies
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
12 mins
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Total Time
42 mins
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Servings
50 cookies
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Calories
45 kcal
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Course
Baked Goods
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Cuisine
International
Thumbprint Cookies
Description
Thumbprint Cookies feature a simple dough made from all-purpose flour, butter, powdered sugar, and a touch of vanilla extract. The dough is crumbly yet malleable enough to form small balls that are then indented with a thumb to create a cavity for jam. Raspberry jam fills the wells and bakes into the cookie, adding a fruity sweetness that contrasts with the rich buttery base. Baking at 350°F for 10 to 12 minutes creates a gentle, golden finish.
The texture combines a slight crispness on the edges with a tender bite inside, balanced by the gooey jam center. The vanilla extract enhances the buttery flavor without overpowering the delicate dough.
These cookies are served best once cooled completely to allow the jam to set and the cookie to firm up slightly. They can accompany tea, coffee, or be packed as a portable snack.
If thin or runny jam is used, reducing it gently on the stove helps maintain the right consistency in the cookie indent. Storing them in an airtight container preserves freshness and texture.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups butter softened, unsalted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- raspberry jam
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Sift the flour and salt into a bowl. Cream the butter and sugar together until fluffy. Add the vanilla extract and beat to combine.
- Slowly add the flour mixture, one spoonful at a time. Use a spatula to scrape down the flour from the sides and bottom of the bowl as needed. Ensure the mixture is well combined; the dough will become crumbly but should hold together when pinched.
- Using your hands, take out approximately 1 tablespoon of the dough. Knead it in your palm with your fingers a few times, then roll it into a 1-inch (2.5 cm) ball. Place the balls on the baking sheet, leaving about 2 inches (5 cm) of space between them. Use your thumb to press a well in the center of each ball, and fill each well with 1/2 teaspoon of jam. Bake for 10 to 12 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them in an airtight container.
Notes
- Use your favorite jam variety for filling; thicker jams work better to prevent spreading.
- If jam is runny, simmer it gently to thicken before filling the cookies.
- Cool cookies completely on a wire rack before storing to avoid sogginess.
- Store airtight at room temperature for several days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 45kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 12mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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