Thumbprint Cookies
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Thumbprint Cookies are very simple cookies, but they are the most delicious cookies in the world (after macarons). These cookies are buttery, soft, and just melting in your mouth. You have double or triple this recipe because they disappear so fast from the dessert table.
How to make this recipe
Preheat oven to 350oF (177oC). Line two baking sheet pans with parchment paper or baking mat.
In the mixing bowl sift flour and salt. Set aside.
In the bowl of a stand mixer with a pedal attachment, cream butter and sugar for 2-3 minutes or until light and fluffy. Mix in egg and vanilla bean paste or vanilla extract. Add flour mixture and beat again. Using a cookie scoop or tablespoon, roll the dough into 1 inch balls. Roll each ball in granulated sugar and place on the prepared baking sheet pan.
Using your thumb or spoon, make a small impression in the center of each ball of cookie dough. Fill impression with jam.
Tip from Marina: I like to use two different jams when I make these cookies. Half cookies with strawberry jam and half with apricot.
Bake cookies at 350oF (177oC) for 12-14 minutes or until the cookies are lightly browned on the edges. Remove from the oven and cool on a baking pan for 5-10 minutes, then carefully transfer cookies to a wire rack to cool completely.
Recipe FAQs
Store Thumbprint cookies in an airtight container at room temperature for up to 5 days.
You can also freeze baked cookies in Ziploc bag for up 2 months.
Use your favorite jam. I would recommend seedless jam.
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Recipe Card
Thumbprint Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
Ingredients
Thumbprint Cookies
- 1 cup unsalted butter room temperature 230 gr
- ⅔ cup granulated white sugar 150gr
- 1 tsp vanilla extract or vanilla paste
- 1 eggs room temperature
- 2 cup all-purpose flour 256gr
Topping
- 3 Tbsp granulated white sugar 40gr
- ½ cup strawberry jam
Instructions
- Preheat oven to 350oF (177oC). Line two baking sheet pans with parchment paper or baking mat.
- In the mixing bowl sift flour and salt. Set aside.
- In the bowl of stand mixer with pedal attachment, cream butter and sugar for 2-3 minutes or until light and fluffy.
- Mix in egg and vanilla bean paste or vanilla extract. Add flour mixture and beat again.
- With help of cookie scoop or tablespoon, roll dough into 1 inch balls. Roll each ball in granulated sugar and place on prepared baking sheet pan.
- Using your tumb or spoon, make a small impression in the center of each ball of cookies dough. Fill impression with jam.
- Bake cookies at 350oF (177oC) for 12-14 minutes or untill the cookies are lightly browned on edges.
- Remove from the oven and cool on baking pan for 5-10 minutes, then carefully transfer cookies to a wire rack to cool completely.