Thumbprint Cookies
User Reviews
5
Thumbprint Cookies
Description
This recipe starts by creaming butter and brown sugar until light and fluffy, then mixing in egg yolk and vanilla. Flour and salt are added and mixed carefully to avoid overworking the dough, which is then portioned, rolled into balls, and placed spaced on a baking sheet.
Each dough ball is gently pressed with a thumb or spoon back to create a small cavity that holds about a teaspoon of jam or Nutella. Baking at 350˚F for 10 to 12 minutes lightly browns the cookies, setting a tender texture while keeping the filling warm and slightly melted.
These cookies provide a balance between tender buttery base and sweet, flavorful filling, suitable for holiday treats or everyday indulgence. The jam variant offers fruity brightness, while Nutella adds a rich chocolate-hazelnut note.
Ingredients
- 1 tick butter at room temperature, unsalted
- ⅓ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 cup jam of choice (or Nutella)
Instructions
- Preheat the oven to 350˚F and line a rimmed baking sheet with parchment paper. Combine the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy.
- Scrape down the sides of the bowl and add egg yolk and vanilla extract. Mix at medium speed for 30 seconds, or until incorporated.
- Add the flour and salt and process at low speed, just until no streaks of flour remain.
- Using a 1 tablespoon-sized cookie scoop, scoop the dough into even portions, then roll each into an even ball. Place on the prepared sheet pan, leaving about 2 inches between each cookie.
- Using your thumb, or the back of a measuring spoon, gently press an indent into the cookie. Press down just enough to make an indent, without pressing all the way to the bottom of the cookie. If using jam, spoon about 1 teaspoon into the indent, then bake for 10 to 12 minutes, or until lightly golden brown. If using nutella, make the indents, but fill with 1 teaspoon of nutella after the cookies have been baked.
- Set on a baking rack until completely cool.
Notes
- The nutrition label provided applies to cookies filled with jam.
- Gently press the indent to avoid pressing through the cookie base, ensuring correct filling placement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 41mg | 2% |
| Potassium | 30mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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