Thumbprint Cookies
Thumbprint Cookies are buttery, melt-in-your-mouth cookies filled with jam or chocolate, offering a classic and customizable treat perfect for holidays or everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 40 minutes
- Yield: 20–24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1/4 cup jam or preserves (raspberry, apricot, or strawberry)
- Optional: powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Add egg yolk and vanilla extract; beat until well combined.
- Gradually add flour and salt, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing 2 inches apart.
- Use your thumb or the back of a spoon to make an indent in the center of each dough ball.
- Fill each indent with about 1/2 teaspoon of jam.
- Bake for 12–14 minutes or until edges are lightly golden and cookies are set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Optional: Dust cooled cookies with powdered sugar before serving.
Notes
Use thick jam to prevent leaking during baking.If the dough is too soft, chill it for 20–30 minutes before baking.Make the indent before baking and gently press again afterward if needed.For a nutty version, roll dough balls in chopped nuts before baking.These cookies freeze well—store in layers separated by parchment paper.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Find it online: https://cookibly.com/easy-thumbprint-cookies/
