Thumbprint Cookies

Prep: 20

Cook: 30

Total Time: 50

Yield: 34 cookies

Course: Dessert

Cuisine: American

Calories: 102kcal

Author: Jessica Gavin

Colorful jam-filled thumbprint cookies are a classic holiday treat to share as they are light and crisp with a buttery texture.

Ingredients

▢ 8 ounces unsalted butter, softened to 65 to 67ºF (18 to 20ºC)
▢ ⅔ cup (134 g) granulated sugar
▢ 1 large egg, room temperature
▢ 1 teaspoon (5 ml) vanilla extract
▢ ¼ teaspoon (1 g) kosher salt
▢ 2 ¼ cups (320 g) all-purpose flour
▢ ½ cup jam, strawberry, apricot, apricot, or orange marmalade

Instructions

Preheat the Oven - Set the oven rack to the center position and heat to 350ºF (177ºC). Line three large baking sheets with parchment paper.
Make the Dough - In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed (setting 4) until light and fluffy, about 1 minute. Add the egg, vanilla, and salt. Mix on medium speed (setting 5), scraping down the sides of the bowl halfway through, 1 minute.
Gradually add the flour in three additions, mixing on low speed (stir) until just blended; do not overmix. The dough should be firm and not feel too sticky.
Portion the Dough - Roll the dough into 1 tablespoon (22g) balls. Transfer the cookies to the parchment paper-lined baking sheet. Leave 2" of space in between.
Indent the Cookies - Use your thumb, a measuring spoon, or the end of a wooden spoon to make an indent in the center of each cookie. They should flatten to about 1 ½" in diameter. Gently flatten the top if needed.
Fill the Indents - Stir the jam, then add it to a small resealable plastic bag or piping bag. If using thicker preserves, use a small measuring spoon to scoop it into the cookie. Cut the tip off the bag, then pipe a small amount of jam to fill the indent in each cookie, about ½-teaspoon.
Bake - Bake one tray at a time until cookies lightly brown around the edges, and on the bottoms. The surface will stay pale in color, 12 to 14 minutes.
Let Them Cool - Leave the cookies on the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Make-ahead: The dough can be made, rolled, indented, and stored in the refrigerator in an airtight container for up to 7 days. Place on prepared baking sheets and let them sit at room temperature for about 15 minutes before baking.
Storing: Store in an airtight container for up to 7 days.
Freezing: Baked cookies can be placed between parchment paper and stored in an airtight container or resealable plastic bag for up to 3 months. The shaped dough can be frozen for 3 months and defrosted before baking.

Nutrition

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