Thumbprint Cookies Recipe
Make jam-filled thumbprint cookies with buttery dough. Learn how to shape the centers, prevent cracks and keep the filling from spreading.
Servings 22 cookies
Calories 145kcal
Equipment
- Large mixing bowl
- Electric mixer
- Baking sheets
- Parchment paper or silicone baking mats
Ingredients
Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon non-alcoholic vanilla extract
- 1/4 teaspoon fine sea salt
- 2 1/4 cups all-purpose flour
Filling
- 1/2 cup fruit preserves such as raspberry, strawberry, or apricot
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy.
- Add the egg yolks and non-alcoholic vanilla extract to the butter mixture and beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour and fine sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms and no streaks of flour remain.
- Scoop the dough into 1-inch balls (about 1 tablespoon each) and roll them between your palms until smooth.
- Place the balls 2 inches apart on the prepared baking sheets. Use your thumb or the back of a rounded 1/2 teaspoon measuring spoon to press a deep indentation into the center of each cookie.
- If the edges crack significantly, use slightly damp fingers to gently press the dough back together for a smooth finish.
- Chill the baking sheets with the shaped dough in the refrigerator for at least 30 minutes; this prevents the cookies from spreading and losing the thumbprint shape during baking.
- Remove from the refrigerator and spoon approximately 1/2 teaspoon of fruit preserves into the center of each indentation.
- Bake for 10 to 12 minutes, or until the edges of the cookies are set and just barely beginning to turn a light golden brown.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional information:
- Calories: 145
- Protein: 2g
- Carbohydrates: 17g
- Fat: 8g
- Saturated fat: 5g
- Cholesterol: 37mg
- Sodium: 30mg
- Potassium: 20mg
- Fiber: 0g
- Sugar: 9g