Thumbprint Cookies
User Reviews
5
Thumbprint Cookies
Description
These Thumbprint Cookies combine softened butter and sugar creamed with egg yolks and vanilla for a smooth dough, mixed with flour and baking powder. Chilling the dough before baking helps control spreading and hold the indented center shape. Baking at 350°F until the edges are lightly golden creates a tender cookie with a soft crumb.
After baking and cooling slightly, the thumbprint indentation is filled with jam or preserves, which add a bright, fruity sweetness. The recipe accommodates various jam flavors like strawberry, raspberry, apricot, or marmalade, allowing customization. Proper spacing on the baking sheet ensures even heat circulation during baking.
The cookies are suitable for storing in airtight containers for up to a week and can be made ahead by refrigerating or freezing the dough. Freezing the unfilled dough balls and shaping the thumbprints after thawing helps with convenience and maintaining shape. These cookies typically yield about 42 pieces depending on the rolled size.
Soften cold butter at room temperature or using low-power microwave increments for best creaming.Any jam or preserves suit the thumbprint well; do not overfill to avoid overflow.The dough can be refrigerated up to 3 days or frozen unbaked up to 1 month for make-ahead convenience.Store finished cookies in an airtight container for up to 1 week.
Ingredients
- 1 cup butter softened (2 sticks, see note 1)
- 1/2 cup granulated sugar
- 2 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup jam see note 2, or preserves
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
- Soften cold butter at room temperature or using low-power microwave increments for best creaming.
- Any jam or preserves suit the thumbprint well; do not overfill to avoid overflow.
- The dough can be refrigerated up to 3 days or frozen unbaked up to 1 month for make-ahead convenience.
- Store finished cookies in an airtight container for up to 1 week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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