Description
Delicious and classic Thumbprint Cookies with a buttery base and a sweet jam center. Perfectly soft with a slight crisp on the edges, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup (230 grams) unsalted butter softened
- 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (40 grams) for rolling the cookies
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled
Filling
- 1/2 cup strawberry or apricot jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats and set aside.
- Cream Butter and Sugar: In a stand mixer bowl with paddle attachment or a large mixing bowl using a handheld mixer, cream together the softened butter and 2/3 cup granulated sugar for 1-2 minutes until well combined.
- Add Egg Yolks and Flavorings: Mix in the room temperature egg yolks, vanilla extract, and salt until fully incorporated. Then mix in the flour gradually; the dough may be crumbly at first but will come together as you mix.
- Form Cookie Balls: Using a one-tablespoon cookie scoop or a measuring tablespoon, scoop the dough and roll into balls. Roll each ball in the remaining 3 tablespoons of granulated sugar for extra texture and sweetness.
- Create Indentations and Add Jam: Place the dough balls onto the prepared baking sheets. Use your thumb or the handle of a wooden spoon to press an indentation into the center of each ball. Spoon about 1/2 teaspoon of jam into each indentation.
- Bake Cookies: Bake the cookies at 350°F (177°C) for 14 minutes or until the cookies are set and the bottoms are lightly browned.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. Then transfer them carefully to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature or in the refrigerator for up to 4 days.
- Baked cookies freeze well for up to 3 months; thaw to room temperature before serving.
- Cookie dough can be frozen for up to 3 months; thaw overnight in the refrigerator before rolling, coating in sugar, and filling with jam.
- For best results, use egg yolks at room temperature. If needed, warm eggs in a bowl of warm water for 5-10 minutes before separating.
- Use your favorite brand and flavor of jam. Bonne Maman Strawberry or Apricot jams work great.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
