Thumbprint Cookies
Yield: 34 cookies
Calories: 102kcal
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
Special Equipment
Instructions
- Set the oven rack to the center position—Preheat to 350ºF (177ºC).
- Line three large baking sheets with parchment paper.
- 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.
- Roll the dough into 1 tablespoon (22g) sized balls.
- Transfer the cookies to the parchment paper-lined baking sheet. Leave 2-inches of space in between.
- Use your thumb, a measuring spoon, or the end of a wooden spoon to gently make an indent in the center of each cookie. They should flatten to about 1 ½-inches in diameter. Gently flatten the top if needed.
- 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 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 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.
- Cool for 5 minutes on the pan, then transfer 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
Calories: 102kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 19mg | Potassium: 13mg | Fiber: 1g | Sugar: 5g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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