Thumbprint Cookies
These Thumbprint Cookies are soft, buttery treats rolled in sugar and filled with jam. Not only are they beautiful, but they’re also one of the best cookies I’ve ever tasted! Plus, you don’t need to chill the dough, making this an easy go-to recipe.
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
For Rolling/Finishing Cookies:
- 3 tablespoons granulated sugar for rolling
- ½ cup raspberry and/or apricot jam or your favorite flavor*
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Using an electric mixer, beat the butter and granulated sugar together until light and creamy. Scrape down the sides of the bowl.
- Add the egg yolk, vanilla extract, almond extract, and salt. Mix until well combined, scraping down the sides of the bowl as needed.
- On low speed, mix in the flour until a firm dough forms.
- Place 3 tablespoons of granulated sugar in a shallow bowl. Scoop tablespoon-sized portions of dough and roll them into smooth balls. Coat each ball in sugar and place on the prepared baking sheets, spacing them about 2½ inches apart.
- Using the back of a round teaspoon, press a well into the center of each dough ball. The dough will flatten slightly. Fill each well with ½ teaspoon of jam.
- Bake for 10-11 minutes, until the bottoms just begin to turn golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Egg Yolk: To separate the yolk from the white, crack the egg in half and keep it in the shell. Gently transfer the yolk back and forth between the two shell halves over a bowl or sink, letting the whites drip out until only the yolk remains.
Jam: Choose your favorite jam flavor—strawberry, blackberry, or cherry all work great! Just make sure it's smooth, without large fruit chunks, for the best texture.
Mixing the Dough: A stand mixer is ideal for this dough since it becomes very firm after adding the flour. If using a hand mixer, you may need to incorporate the flour by hand with a wooden spoon or spatula.
Chilling the Dough: There's no need to chill this dough before rolling. It's already firm, and chilling would make it too difficult to shape into smooth balls. If you do refrigerate it, let it come to room temperature before shaping.
Storage: Keep cookies in an airtight container at room temperature for up to a week. They also freeze well—store them in an airtight container for up to three months.