Description
Delight in these classic Thumbprint Cookies featuring a tender, buttery dough with a sweet and fruity jam center. Perfectly crisp on the edges and soft in the middle, these cookies are a delightful treat for any occasion and easy to prepare with simple ingredients.
Ingredients
Units
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1/3 cup (70 g) sugar
- 1/3 cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 2 1/4 cup (280 g) all purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Coating and Filling
- 1/2 cup sugar for rolling (optional)
- 1/3 cup (105 g) jam or preserves, flavor of your choice (raspberry recommended)
Instructions
- Cream the Butter: Place the softened unsalted butter in the bowl of a stand mixer or a large bowl if using a hand mixer. Beat the butter until creamy, ensuring a smooth texture to start your dough base.
- Add Sugars: Scrape down the sides of the bowl. Add both white and light brown sugars and beat the mixture on medium-high speed until well combined, about 30 to 60 seconds. This step ensures a light and fluffy dough.
- Incorporate Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the creamed butter mixture. Continue beating well to fully integrate these ingredients, adding richness and flavor to your dough.
- Combine Dry Ingredients: In a separate bowl, whisk together all purpose flour, cornstarch, and salt. This mixture provides structure and tenderness to the cookies.
- Mix Dry Ingredients into Wet: With the mixer on low speed, gradually add the flour mixture into the wet ingredients until fully combined. The dough will appear dry and crumbly—pause occasionally to scrape the bowl. If the mixer struggles, finish mixing by hand to bring the dough together.
- Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into smooth, crack-free balls to prevent your thumbprints from cracking during baking.
- Roll in Sugar (Optional) and Make Indents: Roll each ball in granulated sugar if desired, then place on a wax-paper lined plate or small cookie sheet. Using your thumb or the back of a teaspoon, gently press an indent into the center of each ball to hold the jam.
- Chill Dough: Freeze the arranged cookie dough balls for 30 minutes. Chilling solidifies the dough, helping the cookies retain their shape while baking.
- Prepare Jam: Preheat the oven to 375°F (190°C). While the oven heats, warm the jam in a microwave-safe bowl for 5-10 seconds just until it’s easy to stir but not hot.
- Fill Thumbprints: Spoon the warmed jam into each indent, filling them generously but without overflow.
- Bake: Place the filled cookies on a parchment paper-lined baking sheet, spaced at least 2 inches apart. Bake at 375°F (190°C) for 11 minutes or until the edges begin to turn golden brown.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before removing. This ensures the jam sets properly and the cookies finish firming up.
Notes
- Rolling the dough balls tightly and evenly prevents cracks and ensures a neat thumbprint.
- Chilling the dough is essential for cookie shape retention and easier handling.
- Use your favorite flavor of jam or preserves; raspberry works wonderfully for a classic taste.
- Optional rolling in sugar adds a sweet crunch and sparkle to the cookie surface.
- Cookies can be stored in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 25mg
