Thumbprint Cookies Recipe
User Reviews
5
Thumbprint Cookies Recipe
Description
The Thumbprint Cookies use a classic butter-based dough creamed with sugar and almond extract, which is then mixed with flour, baking soda, and salt to create a soft batter. Rolling the dough into 1-inch balls and making a small thumbprint indentation allows for a dollop of raspberry jam to be nestled in the center. Baking at 400°F briefly sets the cookie edges while keeping the centers soft.
After cooling, the cookies are optionally drizzled with a glaze made from powdered sugar, almond extract, and milk, adding sweetness and a smooth finish. The almond extract in both the dough and glaze gives a consistent nutty undertone that pairs well with the bright raspberry jam.
These cookies can be stored at room temperature for several days with a slice of white bread to maintain softness or frozen for up to three months. Their texture is tender with a balanced sweetness, perfect for casual snacking or special occasions.
The recipe suggests cooling on the baking sheet before transferring to a rack to avoid breakage and ensure the glaze sets properly.
Ingredients
Cookie
- 1 cup butter softened
- ¾ cup sugar
- 1 teaspoon almond extract
- 2 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- white sugar additional
- ½ cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- ½-1 teaspoon almond extract
- 2-3 teaspoons milk
Instructions
Cookies
- Preheat oven to 400 ℉.
- Using a kitchen aid, or large bowl, cream together butter and sugar. Once light and fluffy add the almond extract.
- In a separate bowl sift together the flour, baking soda, and salt. Gradually add it to the butter mixture and mix well.
- Using a cookie scoop roll the dough into 1-inch balls and place on an ungreased cookie sheet. Use thumb to press down and make a dent in the center of each dough ball. Fill each dent with jam.
- Bake for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them on a rack to finish cooling.
Glaze
- Add the confectioners sugar and almond extract to a small mixing bowl. Gradually mix in the milk until you reach a glaze consistency.
- Drizzle the cookies with the glaze.
Notes
- Store baked cookies in an airtight container at room temperature with a slice of white bread to keep them soft for 3-4 days.
- You can freeze the baked cookies in a freezer-safe container for up to 3 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 111mg | 5% |
| Potassium | 20mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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