Thumbprint Cookies
User Reviews
4.6
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Prep Time
25 mins
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Cook Time
15 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
Description
Thumbprint Cookies start with a creamed mixture of softened, unsalted butter and granulated sugar, creating a fluffy and rich base. Adding egg, vanilla, salt, and then flour gradually forms a tender yet workable dough that may seem crumbly at first but smooths when rolled. Each cookie ball is flattened slightly to create a well for a small teaspoon of raspberry preserves, which bake into a glossy, sweet jam center. Baking at 350°F until the exterior is just dry and bottoms are light ensures a cookie that holds shape without drying out.
The combination of butter and jam produces a soft yet slightly crisp texture around the edges, with a soft center punctuated by the raspberry jam’s bright flavor. The gentle pressing to create the thumbprint indentation avoids cracking and keeps the dough intact during baking.
These cookies are ideal for making ahead as they can be frozen before baking and baked later with only minor timing adjustments. They pair nicely with tea or coffee and offer a nostalgic flavor and appearance suitable for holiday cookie trays or everyday treats.
Ingredients
- 1 cup butter softened, unsalted
- ⅔ cup granulated sugar
- 1 egg large
- 1 ½ teaspoons vanilla extract pure
- ¼ teaspoon salt 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
- Rolling dough balls in granulated sugar before making indentations can help prevent cracking during pressing and baking.
- Feel free to substitute raspberry preserves with any favorite jam flavor to vary the cookie taste.
- For freezing, form dough balls and make indentations before freezing solid on a baking sheet, then store in freezer bags up to a month. Bake from frozen, adding 1 to 2 minutes to baking time.
- Ensure dough balls are smooth before pressing to avoid cracks; smooth any small cracks gently with fingertips.
- Proper flour measurement is key for dough consistency and cookie texture; avoid packing flour when measuring.
User Reviews
Overall Rating
4.6
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