Thumbprint Cookie Recipes
Buttery, tender thumbprint cookies with fruity jam centers. Simple to make, pretty to serve, and endlessly customizable.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar for the dough
- 2 tbsp egg yolks, lightly beaten
- 1.25 tsp pure vanilla extract
- 0.25 tsp almond extract optional
- 1.75 cup all-purpose flour
- 0.25 tsp fine sea salt
- 0.25 cup granulated sugar for rolling
- 0.5 cup seedless jam or preserves raspberry, strawberry, or apricot
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour and salt together in a small bowl; set aside.
- Cream softened butter and 1/2 cup sugar until pale and fluffy, about 2 minutes.
- Beat in egg yolks, vanilla, and almond extract until smooth.
- Add dry ingredients to the bowl and mix on low just until a soft dough forms.
- Chill dough 15 minutes to firm slightly for easier shaping.
- Scoop 1-tbsp portions, roll into balls, then roll each ball in the extra sugar.
- Arrange on sheets, spacing 2 inches apart. Press a deep well in each with your thumb or the back of a 1/2-teaspoon.
- Stir jam to loosen. Spoon a small mound into each indentation, about 1/2 teaspoon.
- Bake 11–13 minutes, until edges are set and just turning golden. Cool 5 minutes, then move to a rack to cool completely.
Notes
Variation: Roll the dough balls in very finely chopped toasted nuts or shredded coconut instead of sugar. Try lemon curd or salted caramel in place of jam for a twist. Storage: Keep in an airtight tin at room temperature for 3–4 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Thumbprint Cookie Recipes flavors. All ingredient ratios and instructions are independently developed.