Thumbprint Cookies
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
11 mins
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Additional Time
30 mins
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Total Time
1 hr 1 min
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Servings
24 cookies
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Calories
165 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Thumbprint Cookies
Description
These thumbprint cookies begin by creaming softened butter with light and brown sugars until smooth, then adding egg yolk and vanilla extract. The dry ingredients—flour, cornstarch, and salt—are gradually incorporated, forming a dry and crumbly dough. The dough is shaped into balls, rolled in granulated sugar optionally, and placed on parchment paper for baking.
The key feature is the thumbprint indentation to be filled with jam, providing a sweet fruit center contrasting the buttery cookie. The cookie's texture is crumbly yet holds together well, with a gentle sweetness balanced by the jam filling. Raspberry preserves provide a classic tart note complementing the richness of the dough.
These cookies are suitable for gifting or casual snacking, requiring careful handling of dough to prevent cracks for a neat appearance.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cup all-purpose flour
- 2 teaspooons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling (optional)
- ⅓ cup jam flavor of your choice -- I used raspberry preserves for this recipe, or preserves
Instructions
- Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
- Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
- Add egg yolk and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
- Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
- Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
- Transfer cookie dough to freezer and chill for 30 minutes.
- Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
- Spoon jam into each thumbprint, filling each indent to the brim.
- Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
- Allow cookies to cool completely on baking sheet before enjoying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 165kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 53mg | 2% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 247IU | 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
4.9
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