Thumbprint Cookies Recipe
User Reviews
5
Thumbprint Cookies Recipe
Description
The cookie dough is prepared by creaming softened butter with sugar, then adding egg yolks, vanilla, salt, and flour to form a smooth dough. Shaping into small balls and making thumb-sized indentations creates cavities for jam filling. Chilling the dough before baking helps preserve the shape and prevent spreading.
Baked at a moderate temperature, these cookies have a delicate crumb texture with a sweet and slightly tangy fruit center that contrasts nicely with the buttery base. Coating the dough balls with sugar before pressing adds a subtle crunch around the edges.
They serve well as tea-time treats or gifts. The dough can be prepared in advance and chilled or frozen before baking. Using a piping bag to fill jam cavities allows precise and neat application. Proper measurement of flour ensures tender cookies without dryness.
Ingredients
- 1 cup butter softened (227g, unsalted
- ¾ cup granulated sugar (150g)
- 2 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour (360g)
- ⅓ cup fruit jam (strawberry, raspberry, or apricot jam)
Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy, about 1 minute.
- Add the egg yolks, vanilla, and salt, and beat until well combined. While mixing on low, gradually add in the flour and beat just until combined. Stop and scrape down the bowl as needed during mixing.
- Scoop the dough into 1 tablespoon-sized balls and roll into smooth balls between your palms. (If desired, toss in granulated sugar to coat the outside.) Place on a parchment- or wax paper-lined sheet or plate, and press your thumb or the back of a teaspoon into the center of each dough ball to create a cavity. (Press any cracks back together.) Freeze for 30 minutes or refrigerate for 1 hour.
- Preheat the oven to 375F. Line two large baking sheets with parchment paper.
- Working with one sheet at a time, place the frozen dough on the cookie sheet 2 inches apart. Fill with about ½ teaspoon of jam. (Thumbprints should be very full but not overflowing.)
- Bake one sheet at a time for 12 to 14 minutes or until the edges are just starting to turn brown. Let cool completely on the baking sheet. Store in an airtight container for up to 1 week.
Notes
- Roll dough balls longer between palms if cracks appear when making indentations.
- Chill the dough to make shaping easier and keep cookies from falling apart.
- Measure flour accurately using a scale or fluff-and-level method to avoid dry cookies.
- Ensure cookie sheets are cool before baking subsequent batches to prevent spreading.
- Use a piping bag to fill jam cavities neatly if desired.
- Avoid over-whipping butter and overmixing batter to maintain proper cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 42mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
