Thumbprint Cookies
These Thumbprint Cookies are buttery, soft and just melting in your mouth. They are the most delicious cookies in the world.
Servings 18 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.
Notes
All ingredients must be room temperature.