=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thumbprint Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Buttery, tender cookies filled with jam, perfect for a classic sweet treat.

Ingredients

Units Scale
  • 1 cup (2 sticks/226 g) unsalted butter, softened
  • 2/3 cup (130 g) granulated sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 2 cups (250 g) all‑purpose flour
  • 1/4 tsp salt
  • 1/2 cup (150 g) jam or preserves (raspberry, apricot, or strawberry)

Instructions

  1. Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
  2. In a bowl, cream together butter and sugar until light and fluffy, about 2–3 minutes.
  3. Beat in the egg yolk and vanilla extract until combined.
  4. Whisk together flour and salt; gradually mix into the butter mixture until just combined.
  5. Roll dough into 1‑inch balls and place 2 inches apart on the prepared baking sheet.
  6. Use your thumb or the back of a small spoon to make an indentation in the center of each ball.
  7. Fill each indentation with about ½ teaspoon of jam.
  8. Bake for 12–14 minutes, until the edges are set but centers are soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use well‑chilled dough if too soft to shape easily.
  • Press indentations twice before baking to keep shape.
  • Try different jams or use nut butter for variety.
  • Cookies keep in an airtight container at room temperature for up to 5 days.
  • For extra sparkle, roll dough balls in sugar before adding the thumbprint.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90 kcal
  • Sugar: 6 g
  • Sodium: 40 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 15 mg

Find it online: https://recipe.ukfinda.com/thumbprint-cookies/