Thumbprint Cookies Recipe
Craving a sweet treat that's both simple and delightful? Look no further than thumbprint cookies – a classic and easy-to-make dessert that’s perfect for any occasion.
Equipment
- Hand or Stand Mixer
- Cookie Scoop
- Small Dish for Sugar
- Baking Sheets
Ingredients
Cookie Ingredients
- ¾ cup (1 ½ sticks) salted butter, softened at room temperature
- ¾ cup granulated sugar, divided
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry, strawberry, or apricot jam (or your favorite jam, jelly, or preserves)
Instructions
Dough Preparation
- The dough for thumbprint cookies is simple to prepare and comes together quickly. The key is in the mixing and chilling, which ensures the dough is the perfect consistency for shaping
Mixing the Ingredients
- Start by creaming the butter and ½ cup of the granulated sugar together in a large bowl using a hand or stand mixer. Beat the mixture until light and fluffy. Add the egg and vanilla extract, and continue to mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed to combine. Once fully incorporated, you’ll have a smooth dough.
Chilling the Dough
- Once the dough is prepared, cover the bowl with plastic wrap and place it in the refrigerator to chill for about 30 minutes. This chilling step is essential for making the dough easier to handle and helps prevent the cookies from spreading too much while baking.
Shaping the Thumbprint Cookies
- Shaping the dough and filling it with jam is where the magic happens. Follow these steps for perfectly formed thumbprint cookies that look as good as they taste.
- Once the dough has chilled, it’s time to shape the cookies. Start by placing the remaining ¼ cup of granulated sugar in a small dish. Using a cookie scoop or a tablespoon, scoop out heaping portions of dough and roll them into smooth balls using your hands. Roll each dough ball in the sugar, ensuring they are well-coated.
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each. Use your thumb (or the back of a spoon) to gently press an indentation into the center of each cookie. Be sure to make a deep enough indentation to hold the jam, but avoid pressing the dough all the way through.
- Spoon about ¼ to ½ teaspoon of your favorite jam into the center of each dough ball. You can use raspberry, strawberry, apricot, or any other jam, jelly, or preserves of your choice. The jam should fill the indentation without overflowing.
- After filling the cookies, return the baking sheets to the refrigerator or freezer to chill for an additional 10 minutes. This helps the cookies maintain their shape while baking, and the jam will stay neatly in place during the baking process.