Thumbprint Cookies
User Reviews
5
Thumbprint Cookies
Description
The cookie dough is made by creaming softened unsalted butter with granulated and brown sugars, then adding egg and vanilla extract. Dry ingredients—flour, baking soda, and salt—are mixed in until just combined. Chilling the dough firms it for rolling and prevents spreading during baking.
Before baking, the dough is shaped into one-inch balls, rolled in granulated sugar, and indented with a thumb or similar tool to hold the jam filling. This produces cookies with a delicate balance of a crisp sugary coating and a soft, tender center. The fruit jam filling adds a contrasting sweetness and a fruity burst in each bite.
This cookie type is suitable for gift-giving, holiday baking, or anytime a sweet, lightly textured cookie with fruit is desired. They hold shape well if the dough remains chilled before baking.
Keeping the dough cold while shaping is important for smooth, uniform balls, and chilling sticky dough helps prevent handling issues. Slight oil or cooking spray on hands can also assist in shaping.
Ingredients
- 1 cup butter softened, unsalted
- 1/2 cup granulated sugar plus more for rolling the cookies
- 1/4 cup light brown sugar packed
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup jam
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, then beat for 1-2 minutes or until well combined.
- Add the flour, baking soda and salt to the bowl. Beat until just blended.
- Place the dough on a large sheet of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
- Remove the cookie dough from the refrigerator about 10 minutes before you plan to use it.
- Preheat the oven to 375 degrees F.
- Roll the dough into 1 inch balls, then coat each ball in granulated sugar.
- Place the balls of dough 3 inches apart on 2 sheets pan lined with parchment paper or silicon baking mats.
- Use your thumb, the back of a teaspoon, or the round end of a pestle to make an indentation in each cookie. Be gentle as you make each indentation so that the cookies don't crack.
- Fill each cookie with 1/2 teaspoon of jam.
- Place the trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm.
- Bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely.
Notes
- Keep cookie dough cold when shaping to ensure smooth, manageable balls and to maintain cookie shape during baking.
- If dough becomes sticky, chill it in the refrigerator or freezer before continuing to shape.
- Applying a small amount of cooking spray to hands can help with shaping sticky dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 43mg | 2% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 246IU | 5% |
| 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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