Description
Delight in these classic Thumbprint Cookies featuring a buttery, tender dough rolled in sugar and filled with your choice of sweet jam. Perfect for holiday treats or everyday snacking, these cookies combine a light, creamy texture with a fruity center for a satisfying bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- â…” cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
Filling and Coating
- ¼ cup jam (apricot and seedless raspberry recommended)
- â…“ cup granulated sugar (for coating)
Instructions
- Beat Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, beat the unsalted butter and â…” cup granulated sugar on medium speed for 2-3 minutes until the mixture becomes light and creamy, which helps achieve a tender cookie texture.
- Add Flavor and Salt: Incorporate the vanilla or almond extract along with the kosher salt into the butter mixture; mix just until combined to evenly distribute the flavors.
- Mix in Flour: Scrape down the sides of the bowl, then reduce the mixer speed to low and gradually add the all-purpose flour. Continue mixing until a dough forms. If needed, finish mixing by hand to ensure the dough is fully combined but not overworked.
- Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour. Chilling solidifies the fat and prevents spreading during baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Coat Cookies: Place the â…“ cup granulated sugar for coating in a shallow bowl. Scoop out 1 tablespoon portions of dough and roll each into a ball. Roll the balls in the sugar to coat thoroughly, then arrange them on the prepared baking sheets.
- Create Thumbprints and Fill: Press your thumb or the back of a spoon into the center of each sugar-coated dough ball to make an indentation. Fill each indentation with about ½ teaspoon of your chosen jam.
- Bake and Cool: Bake the cookies in the preheated oven for 14-15 minutes, or until the edges just begin to brown, indicating they are done. Let them cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter for easier mixing and better texture.
- Refrigerating the dough is essential to prevent spreading during baking.
- You can substitute the jam with your favorite flavors, such as strawberry or blueberry.
- Press thumbprints gently to avoid flattening the cookies too much.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
