Thumbprint Cookies
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5.0
18 reviews
Excellent
Thumbprint Cookies
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Buttery and tender-crisp, these Thumbprint Cookies shine like gems on your Christmas cookie plate. Fill them with any jam you love and watch them disappear.
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Ingredients
- 1 cup butter softened (2 sticks, see note 1)
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup jam or preserves (see note 2)
Instructions
- In a stand mixer with the paddle attachment at medium speed, or with an electric mixer, beat butter, sugar, egg yolks, and vanilla until smooth.
- Gradually add flour and baking powder until combined. Cover and chill at least 30 minutes.
- Place rack in middle of oven and preheat to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
- Shape dough into 1-inch balls and place on prepared baking sheets 2 inches apart. Using your thumb, make an indentation in the center of each cookie (if the dough is sticky, wet your thumb between cookies).
- Bake until light golden brown around the edges, about 11 to 14 minutes, rotating baking sheets after 6 minutes. Remove from oven and immediately transfer to wire cooling racks. Spoon 1/4 teaspoon jam into the indentation on each baked cookie.
Notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Jam or preserves: Any jam, jelly, or preserves will work in Thumbprint cookies (just be sure to not overload your thumbprint). Strawberry, raspberry, apricot, and orange marmalade are all delicious.
- Yield: This recipe will make about 42 cookies depending on exactly what size you roll your balls of dough.
- Storage: Store Thumbprint cookies in an airtight container for up to 1 week.
- Make ahead: The dough can be refrigerated up to 3 days in advance. Just portion it straight from the refrigerator.
- Freezer: For best results, freeze the cookie dough unbaked and unfilled. After chilling the dough (which makes it easier to handle), roll the cookies into balls and make the thumbprints as directed in the recipe. Arrange the cookies on a tray that will fit horizontally in your freezer. The cookies can be close, but not touching (they will freeze together if touching). Freeze the cookies until solid, (6-8 hours) then transfer them from the tray to a zipper-top plastic bag. Press the extra air out of the bag as you seal it. Label and date the bag, adding the baking temperature and time for future efficiency. Freeze for up to 1 month.
Nutrition Information
Show Details
Serving
1cookie
Calories
81kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
50mg
(2%)
Potassium
11mg
(0%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
147IU
(3%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 42cookies
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 81kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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