Easy Thumbprint Cookies
Thumbprint Cookies are rich, buttery, melt in your mouth, and absolutely delicious shortbread cookies filled with flavorful tangy jelly in the center. These are classic holiday cookies rolled in sugar and perfect for any holiday party or cookies exchange.
Equipment
- Stand Mixer / Hand Mixer
- Paddle Attachment
- baking tray
- parchment paper
- measuring cups
- Measuring spoons
Ingredients
- 2 ⅓ Cups All-purpose flour
- ⅔ Cup Granular white sugar
- 1 Cup Unsalted butter Room temperature
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 2 large Egg yolks Room temperature
- ⅔ cup Any Jam I like using raspberry and apricot jam
- ½ cup White granular sugar for coating the dough balls
Instructions
- Preheat the oven at 350F.
- Line a baking tray with parchment paper and set it aside for later.
- Take a bowl for a stand mixer and add 1 cup unsalted butter and ⅔rd cup of granular white sugar.
- Beat the butter and sugar together using a paddle attachment for 2 to 3 minutes or until well combined. Cream it well.
- Add egg yolk, salt, and vanilla extract and mix it together until everything comes together and creamed properly.
- Finally, add the sifted flour in 3 parts and mix it together till all the flour is well incorporated. Initially, the mixture will be crumbly and dry but do not panic. Keep mixing/beating the mixture till the sticky cookie dough is formed.
- In a bowl take ½ cup of granular white sugar.
- Using a 1 tablespoon cookie scoop make dough balls. Take the dough ball in your hand and roll it into a ball shape. Coat this cookie dough ball in the granular sugar you took in the bowl earlier.
- Place the dough ball on the baking tray lined with parchment paper. Keep 2-inch space between each dough ball.
- Once you have placed 2 to 3 balls, using your thumb or ½ teaspoon measuring spoon or similar object make an indention in the ball.
- After you have followed the same process with all the balls placed on the baking tray fill each one with ½ teaspoon jam.
- Place the tray in the preheated oven and bake them on 350F for 13-15 minutes. I bake mine for exactly 14 minutes every time.
- Get the tray out of the oven and let the cookies cool down for 10 to 15 minutes on the pan itself. The cookies are brittle at this time so do not try to lift them.
- Once they have cooled for about 15 minutes they will firm up and bind together. Now remove them from the baking tray and transfer them onto the wire rack to come down to room temperature.
- Store the cooled-down cookies in an air-tight container. They will last well for about 2 to 3 weeks at room temperature. But trust me they will be finished well before that.
Tried this recipe?Let us know how it was!