Description
These classic Thumbprint Cookies are buttery, tender, and filled with your choice of raspberry, strawberry, or blueberry jam. They are perfect for a sweet snack or dessert, with a delightful jam center and a crisp sugar coating.
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
- 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 evenly combined.
- Cream butter and sugar: In a separate large bowl, use a hand-held mixer to whip the softened butter and 2/3 cup sugar together until the mixture is fluffy and light, about 5 minutes.
- Add egg and vanilla: Beat in the egg and pure vanilla extract until just combined, ensuring not to overmix.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture in two additions, mixing just until incorporated to maintain a tender dough.
- Form cookie dough balls: Scoop the dough into 1-inch balls using a cookie scoop, then roll each ball in additional sugar evenly coating them.
- Arrange on baking sheets: Place the sugar-coated dough balls about 2 inches apart on the prepared parchment-lined baking sheets.
- Create thumbprints: Press your thumb (or a rounded utensil) into the center of each dough ball, making an indentation about 1/2 inch deep.
- Fill with jam: Spoon about 3/4 teaspoon of your chosen raspberry, strawberry, or blueberry jam into each thumbprint indentation.
- Bake: Bake the cookies in the preheated oven until the edges turn golden, approximately 15 minutes.
- Cool: Allow the cookies to cool on the baking sheets before transferring them to a wire rack or serving.
Notes
- For a vegan version, substitute butter with a plant-based margarine and use an egg replacer.
- You can use any type of fruit jam you prefer for different flavors.
- Make sure the butter is softened but not melted for best texture.
- Rolling the dough balls in sugar adds a nice crunch and sparkle to the cookie exterior.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before or after baking for longer storage. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg
