Description
These Thumbprint Cookies are buttery, tender, and filled with your favorite jam for a perfect balance of sweet and fruity flavors. Rolled in sugar and chilled before baking, these classic cookies are ideal for holiday treats or anytime indulgence.
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 cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
For Rolling & Filling
- 1/2 cup granulated sugar (optional, for rolling)
- 1/3 cup (105 g) jam or preserves of your choice (raspberry used in recipe)
Instructions
- Cream the Butter: Place the softened butter in the bowl of a stand mixer or a large bowl if using a hand mixer. Beat on medium speed until the butter is creamy.
- Add Sugars: Scrape down the sides of the bowl, then add both the granulated sugar and light brown sugar. Beat, gradually increasing to medium-high speed, for about 30-60 seconds until well combined and fluffy.
- Incorporate Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the butter mixture and beat well to combine completely.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined.
- Combine Wet and Dry Ingredients: With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Pause occasionally to scrape the sides and bottom of the bowl. The dough will be dry and crumbly; if the mixer struggles, finish kneading by hand until a cohesive dough forms.
- Form Dough Balls: Scoop the dough into 1 tablespoon-sized balls, rolling each carefully to make smooth, crack-free spheres to prevent thumbprint cracks while baking.
- Roll in Sugar and Make Indents: Optionally roll each dough ball in granulated sugar. Place on a wax paper-lined plate or small cookie sheet. Use your thumb or the back of a teaspoon to gently press a hollow indent in the center of each ball.
- Chill Dough: Transfer the arranged cookie dough to the freezer and chill for 30 minutes to firm up.
- Preheat Oven and Prepare Jam: After chilling, preheat your oven to 375°F (190°C). Place the jam in a microwave-safe bowl and warm it briefly (5-10 seconds) until it’s soft and easy to stir but not hot.
- Fill Thumbprints: Spoon the softened jam into each indent, filling to the brim.
- Bake Cookies: Place the cookies on a parchment-lined baking sheet at least 2 inches apart. Bake at 375°F (190°C) for 11 minutes or until the edges start to turn a light golden brown.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving for best texture and flavor.
Notes
- You can use any type of jam or preserves for the filling — raspberry, strawberry, apricot, or even marmalade work well.
- Rolling cookies in sugar before making the thumbprint adds a slight crunch and extra sweetness to the edges.
- Chilling the dough before baking helps prevent spreading and keeps the thumbprint indents intact.
- If the dough is too crumbly to form balls with a mixer, use your hands to gently press it together.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 25mg
