Description
July Thumbprint Cookies are soft, buttery cookies with a patriotic twist—filled with red and blue berry jams and perfect for Independence Day festivities.
Ingredients
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- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 cup strawberry or raspberry jam (red)
- 1/4 cup blueberry jam (blue)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Mix in egg yolks and vanilla extract.
- Gradually add flour and salt, mixing until dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each ball.
- Fill half of the indentations with strawberry or raspberry jam and the other half with blueberry jam.
- Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Use a piping bag or small spoon for neatly filling the jam centers.
- Chill dough for 15–30 minutes if too soft to handle.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg