Thumbprint Cookie Recipe

Thumbprint Cookies

A simple recipe for classic thumbprint cookies

Prep: 20min

Total: 61min

Yield: 24

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 165 kcal, Carbohydrate 22 g, Protein 1 g, Fat 8 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 28 mg, Sodium 53 mg, Fiber 1 g, Sugar 12 g

Ingredients:

• 1 cup unsalted butter (softened to room temperature (226g))
• ⅓ cup sugar ((70g))
• ⅓ cup light brown sugar, tightly packed ((70g))
• 1 large egg yolk
• ¾ teaspoon vanilla extract
• 2 ¼ cup all purpose flour ((280g))
• 2 teaspooons cornstarch
• ½ teaspoon salt
• ½ cup sugar (for rolling (optional))
• ⅓ cup jam or preserves (flavor of your choice — I used raspberry preserves for this recipe (105g))

Instruction:

1. Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
2. Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
3. Add egg yolk and vanilla extract and beat well.
4. In a separate bowl, whisk together flour, cornstarch, and salt.
5. With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
6. Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough — this will help keep your thumbprints from cracking).
7. Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
8. Transfer cookie dough to freezer and chill for 30 minutes.
9. Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
10. Spoon jam into each thumbprint, filling each indent to the brim.
11. Once oven is preheated, place cookies at least 2″ apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
12. Allow cookies to cool completely on baking sheet before enjoying.

Thumbprint Cookies

Delicious buttery shortbread cookies filled with strawberry and apricot jam. These Thumbprint Cookies are perfect for the holidays or any occasion!

Prep: 30min

Yield: 42

Ingredients:

• 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

Instruction:

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
3. Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.
4. Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
5. Bake at 350°F (177°C) for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Thumbprint Cookies

Filled with your favorite jam, these Thumbprint Cookies are sweet, buttery, and tender. It’s the perfect holiday cookie!

Prep: 10min

Total: 52min

Yield: 30

Serving Size: 1 serving

Nutrition Facts: calories 134 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, Saturated Fat 4 g, Trans Fat 0.2 g, Cholesterol 29 mg, Sodium 42 mg, Fiber 0.4 g, Sugar 7 g, unSaturated Fat 2.3 g, servingSize 1 serving

Ingredients:

• 1 cup unsalted butter (softened (227g))
• ¾ cup granulated sugar ((150g))
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 cups all-purpose flour ((360g))
• ⅓ cup fruit jam ((strawberry, raspberry, or apricot jam))

Instruction:

1. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy, about 1 minute.
2. Add the egg yolks, vanilla, and salt, and beat until well combined. While mixing on low, gradually add in the flour and beat just until combined. Stop and scrape down the bowl as needed during mixing.
3. Scoop the dough into 1 tablespoon-sized balls and roll into smooth balls between your palms. (If desired, toss in granulated sugar to coat the outside.) Place on a parchment- or wax paper-lined sheet or plate, and press your thumb or the back of a teaspoon into the center of each dough ball to create a cavity. (Press any cracks back together.) Freeze for 30 minutes or refrigerate for 1 hour.
4. Preheat the oven to 375F. Line two large baking sheets with parchment paper.
5. Working with one sheet at a time, place the frozen dough on the cookie sheet 2 inches apart. Fill with about ½ teaspoon of jam. (Thumbprints should be very full but not overflowing.)
6. Bake one sheet at a time for 12 to 14 minutes or until the edges are just starting to turn brown. Let cool completely on the baking sheet. Store in an airtight container for up to 1 week.

Thumbprint Cookies | Preppy Kitchen

FAQ

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