Description
Delicious and classic Thumbprint Cookies featuring a buttery dough filled with sweet strawberry or apricot jam. Perfectly soft with a slight crunch on the edges, these cookies are easy to make and ideal for any occasion.
Ingredients
Scale
Cookies
- 1 cup (230 grams) unsalted butter softened
- 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (40 grams) for rolling the cookies
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled
- 1/2 cup strawberry or apricot jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside to prepare for baking.
- Cream Butter and Sugar: In a stand mixer with paddle attachment or using a handheld mixer in a large bowl, cream together the softened butter and 2/3 cup granulated sugar for 1-2 minutes until well combined and fluffy.
- Add Egg Yolks, Vanilla, and Salt: Mix in the room temperature egg yolks, pure vanilla extract, and salt until fully incorporated into the batter.
- Add Flour: Gradually mix in the all-purpose flour. The dough may appear crumbly at first but will come together as you continue mixing.
- Shape Cookies: Use a one-tablespoon cookie scoop or measuring tablespoon to portion out the dough. Roll each portion into a ball, then roll each ball in the extra 3 tablespoons granulated sugar to coat the outside (optional).
- Create Thumbprint Indentations: Place the sugar-coated balls onto the prepared baking sheets, then use your thumb or the handle of a wooden spoon to press an indentation into the center of each ball.
- Fill with Jam: Spoon about 1/2 teaspoon of strawberry or apricot jam into each indentation carefully, making sure not to overfill.
- Bake Cookies: Bake the cookies at 350°F (177°C) for 14 minutes or until the cookies are set and the bottoms are lightly browned.
- Cool: Remove the baking sheets from the oven and allow cookies to cool on the sheets for 10 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Store cookies in an airtight container at room temperature or in the refrigerator for up to 4 days.
- Freeze baked cookies for up to 3 months; thaw to room temperature before serving.
- Cookie dough can also be frozen for up to 3 months; thaw overnight in the refrigerator before rolling in sugar and filling with jam.
- For best results, use room temperature egg yolks. If you forget, warm eggs in a bowl of warm water for 5-10 minutes before separating.
- Use your favorite brand and flavor of jam; strawberry and apricot work best for classic thumbprint cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 30 mg
