Description
These classic Thumbprint Cookies are buttery, tender, and filled with your favorite jam for a sweet, fruity center. Perfect for holiday gatherings or a delicious homemade treat, these cookies feature a delicate balance of sugar coating and a soft cookie base, enhanced by vanilla or almond extract for a rich, aromatic flavor.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
Filling & Coating
- ¼ cup jam (apricot and seedless raspberry recommended)
- ⅓ cup granulated sugar (for coating)
Instructions
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, beat the room temperature butter and ⅔ cup granulated sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Add Flavor and Salt: Mix in the vanilla or almond extract along with the kosher salt until well combined to enhance the cookie’s aroma and taste.
- Incorporate Flour: Scrape down the sides of the bowl, reduce the mixer to low speed, and gradually add the all-purpose flour. Mix until the dough just forms; finish kneading by hand if necessary to bring it all together.
- Chill Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up the dough for easier handling.
- Prepare Oven and Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for even baking.
- Shape Cookies: Place ⅓ cup granulated sugar in a shallow bowl. Scoop 1 tablespoon of dough, roll it into a ball, then coat it thoroughly in the sugar and place on the prepared baking sheets spaced apart.
- Create Thumbprint and Fill: Press your thumb gently into the center of each sugar-coated dough ball to form an indentation. Fill each indentation with ½ teaspoon of jam.
- Bake Cookies: Bake the cookies for 14-15 minutes until the edges just start to brown, indicating perfect doneness.
- Cool Cookies: Let the baked cookies cool on the baking sheet for 1 minute, then transfer them onto a wire rack to cool completely, which helps maintain a crisp edge and soft center.
Notes
- For best results, use room temperature butter to ensure proper creaming and light texture.
- Feel free to experiment with different jam flavors such as raspberry, strawberry, or blueberry according to your taste preference.
- Press your thumb gently to avoid breaking the dough but enough to create a deep well for jam.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can be frozen before baking; thaw overnight in the refrigerator and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
