Description
A simple and classic recipe for buttery thumbprint cookies filled with sweet jam. These cookies have a soft, tender texture and are perfect for holiday baking or anytime you need a sweet treat.
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cup (280 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup sugar, for rolling (optional)
- ⅓ cup (105 g) jam or preserves, flavor of your choice (e.g., raspberry)
Instructions
- Place butter in a stand mixer or large bowl and beat until creamy.
- Scrape down the sides of the bowl, add granulated and brown sugars, and beat on medium-high until well combined (30–60 seconds).
- Add the egg yolk and vanilla extract, and beat well.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- With mixer on low, gradually add the dry ingredients to the wet ingredients until completely combined. The dough will be dry and crumbly—use hands if needed to bring it together.
- Scoop dough into 1-tablespoon sized balls and roll smooth to prevent cracks.
- Optional: Roll each dough ball in granulated sugar.
- Place on a wax-paper lined plate or small sheet pan and use your thumb or the back of a teaspoon to create a small indent in the center of each ball.
- Transfer the dough to the freezer and chill for 30 minutes.
- Preheat the oven to 375°F (190°C). Place jam in a microwave-safe bowl and warm slightly (5–10 seconds) to make it easier to stir.
- Spoon jam into each thumbprint, filling to the brim.
- Place cookies 2 inches apart on a parchment-lined baking sheet and bake for 11 minutes, or until edges are just starting to turn golden.
- Allow cookies to cool completely on the baking sheet before serving.
Notes
- Be sure to roll the dough balls well to prevent cracking during baking.
- Chilling the dough helps prevent spreading and keeps the thumbprints defined.
- You can use any jam flavor you like—raspberry, strawberry, apricot, or mixed berry are great options.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12 g
- Sodium: 53 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 28 mg
