Description
Classic Thumbprint Cookies are buttery, tender cookies with a delightful jam-filled center. Rolled in sugar for a sweet crunch, these cookies are perfect for any occasion and easy to make with simple ingredients. The recipe yields 24 delicious cookies baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- â…” cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
Coating and Filling
- â…“ cup granulated sugar (for coating)
- ¼ cup jam (apricot and seedless raspberry recommended)
Instructions
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, beat the room temperature butter and granulated sugar together on medium speed for 2-3 minutes until the mixture turns light and creamy, ensuring a smooth base for the dough.
- Add Flavorings and Salt: Mix in the vanilla or almond extract along with the kosher salt until well combined, adding aromatic depth to the cookie dough.
- Incorporate Flour: Scrape down the sides of the bowl, reduce mixer speed to low, and gradually add the all-purpose flour. Mix until a dough forms, finishing kneading by hand if necessary to bring it together without overworking.
- Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up, making it easier to handle and enhancing texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Sugar-Coat Cookies: Pour â…“ cup granulated sugar into a shallow bowl. Scoop 1 tablespoon of chilled dough, roll it into a smooth ball, then roll each ball in sugar to coat completely. Arrange the sugar-coated dough balls evenly spaced on the prepared baking sheets.
- Create Thumbprint and Fill: Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball. Fill each indentation with approximately ½ teaspoon of your chosen jam, such as apricot or seedless raspberry, for a sweet, fruity center.
- Bake and Cool: Bake the cookies in the preheated oven for 14-15 minutes until the edges are just beginning to brown. Remove from the oven and allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Notes
- For the best texture, ensure butter is at room temperature to cream properly with sugar.
- Chilling the dough is essential to prevent spreading during baking and to enhance flavor.
- You can substitute the jam with your favorite preserves or curd for different flavors.
- To make these cookies gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
