Thumbprint Cookies
User Reviews
4.6
90 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
26 cookies
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Course
Baked Goods
Thumbprint Cookies
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Buttery cookies are indented and filled with raspberry jam for a simple yet flavorful cookie that is at home on any cookie platter.
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Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon fine sea salt
- 3 cups flour
- ⅓ cup raspberry preserves I used Bonne Maman
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
- Add in the egg and vanilla extract; beat until well combined. Add the salt; mix to combine.
- With the mixer on low speed, gradually add the flour until just combined. The dough may seem crumbly at first, but it will come together.
- Scoop dough into 1 tablespoon portions (about 30 grams). Use your palms to roll each portion into a smooth ball and place on the prepared baking sheets about 2 inches apart.
- Using your thumb, the handle of a wooden spoon, or the back of a rounded ½ teaspoon measuring spoon, gently press an indentation into each dough ball. Add about ½ teaspoon of the raspberry preserves to each indentation.
- Bake for 14-16 minutes or until the outside of the cookies are just dry and the bottoms are lightly golden.
- Remove to a wire rack to cool completely.
- Store in an airtight container for up to 3 days.
Notes
- To help avoid cracking when making the indentations in the dough balls:
- You can optionally roll each dough ball in granulated sugar before making the indentations and adding the jam.
- If you don’t like raspberry preserves, feel free to use your favorite flavor of jam instead.
- If you would like to freeze these cookies, it is best to do so before baking. After making the indentations in the dough balls, place the baking sheet in the freezer for 1-2 hours, until the cookies are frozen through. Transfer to zip-top freezer bags and freeze for up to 1 month. When ready to bake, place the dough portions on a lined baking sheet and let sit at room temperature while the oven preheats. Add the jam and bake as directed, adding 1-2 extra minutes if needed.
- Helpful resources:
- Make sure the dough balls are very smooth on the outside.
- Press into the dough very gently/slowly.
- Small cracks can be smoothed over with your fingertips.
- Make sure you know how to measure flour correctly to help you be successful with this recipe every time.
- If you forgot to set your butter out to soften ahead of time, learn how to soften butter quickly.
- Feel free to use your favorite brand of vanilla or homemade vanilla extract in this recipe.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
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