Description
Delicious homemade Thumbprint Cookies featuring a buttery dough with a sweet jam center. These classic cookies are perfect for any occasion and easy to make with simple ingredients.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Wet Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar plus more for rolling
- 1 egg
- 1 teaspoon pure vanilla extract
Filling
- 1/3 cup raspberry, strawberry, or blueberry jam
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined.
- Cream Butter and Sugar: In another bowl, use a handheld mixer to whip the softened unsalted butter and 2/3 cup sugar until the mixture becomes fluffy, about 5 minutes.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract into the butter and sugar mixture just until combined.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients in two additions, mixing only until incorporated to avoid overworking the dough.
- Shape Cookie Balls: Use a cookie scoop to form 1-inch balls of dough and roll each ball in additional sugar to coat.
- Place on Baking Sheets: Arrange the cookie dough balls about 2 inches apart on the prepared baking sheets.
- Create Thumbprints: Press a thumbprint or an indentation about 1/2 inch deep into the center of each dough ball to create space for the jam filling.
- Fill with Jam: Spoon approximately 3/4 teaspoon of your chosen jam (raspberry, strawberry, or blueberry) into each indentation.
- Bake Cookies: Bake the cookies in the preheated oven for about 15 minutes, or until the edges turn golden brown.
- Cool: Let the cookies cool on the baking sheets before transferring them to a wire rack or serving plate.
Notes
- For a different flavor, try using apricot or blackberry jam instead of the suggested berries.
- Make sure the butter is softened but not melted to achieve the right dough consistency.
- If you don’t have a cookie scoop, you can use a tablespoon to portion the dough.
- Rolling the dough balls in sugar before baking adds a slight crunch and extra sweetness to the cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
