Thumbprint Cookies Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
40 cookies
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Calories
161 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Thumbprint Cookies Recipe
Description
These Thumbprint Cookies begin with creaming softened butter and sugar until fluffy, creating a rich base. Egg yolk and vanilla add moisture and flavor, while the addition of finely chopped toasted pecans introduces a mild crunch and nutty aroma. The flour and salt are mixed in carefully to form a cookie dough.
Portioned into tablespoon-sized balls, the dough is rolled smooth then indented in the center to create a well for raspberry jam. The cookies bake at 350°F until the edges just begin to golden, preserving a soft center with jam nestled in the thumbprint. Baking on parchment ensures easy removal and even cooking.
The combination of crumbly cookie with bright raspberry jam offers a pleasing balance of buttery sweetness and tart fruitiness. These cookies are well suited for serving at gatherings or baking ahead for snacks.
Ingredients
- 1 1/2 cup butter 3/4 lb) softened at room temperature, unsalted
- 1 cup granulated sugar
- 1 egg room temperature, yolk
- 1 tsp vanilla extract
- 3 1/3 cup all-purpose flour *measured correctly
- 1/4 tsp salt fine sea salt
- 1 cup pecans finely chopped, toasted
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. Using a stand mixer, whisk together the softened butter and sugar on high speed for 2-3 minutes. Add in the egg yolk and vanilla extract and beat until combined.
- Switch the whisk to to a flat beater. Add in the flour, salt, and chopped toasted pecans, mix just until combined, scraping down the sides of the bowl if needed.
- Use a small cookie scoop, or a spoon to portion out equal-sized rounds (about 1 Tbsp each) of the cookie dough into a baking sheet lined with parchment paper. Roll each piece of dough into a ball and place them 2 inches apart. Indent dough balls as you go.
- Use your thumb or the back of the teaspoon, and press halfway into the center of each cookie.
- Fill each cookie in the center with jam. Bake at 350°F for 13-15 minutes or until the edges are just beginning to turn golden. If baking on 2 racks, rotate the pans halfway. Transfer to a rack to cool completely before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbs | 19g | |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 19mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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