These thumbprint cookies are made from traditional sugar cookie dough, rolled in granulated sugar and then filled with your favorite jam! No matter which flavor of jam, jelly or preserve you choose, these cookies will be incredibly delicious! They are buttery, fruity and the perfect addition to any cookie platter!
- CLASSIC THUMBPRINT COOKIES RECIPE
- Thumbprint cookies are classic and I can’t believe it took me this long to add them to the site! You’ve probably seen them around the holidays or at some cookies platters at parties, but they’re great any time of year!
These easy to make little cookies with jam are both beautiful and delicious! I recommend using more than one type of jam to really add some variety!
- Servings: 24 cookies / Calories: 165kcal
- Prep : 15 minutes
- Cooking : 10 Minutes
- Resting time : 30 Minutes
- Total time : 55 Minutes
INGREDIENTS FOR THUMBPRINT COOKIES :
These Thumbprint Cookies use your standard cookies ingredients with the exception of cornflour and only use the yolk part of the egg. Don’t forget to use your favorite flavor of jam as well!
- Butter – 1 cup room temperature, unsalted butter.
- Sugar – ⅓ cup white sugar.
- Brown sugar – ⅓ cup light brown sugar, packed.
- Egg yolks – 1 large egg yolk.
- Vanilla – ¾ teaspoon pure vanilla extract.
- Flour – 2¼ cups all-purpose flour, spooned and levelled.
- Cornstarch – 2 teaspoons cornstarch.
- Salt – ½ teaspoon salt.
- Sugar – ½ cup granulated sugar for rolling.
- Jam nuts – ⅓ cup jam, jelly or preserves for the filling. You can use any flavor(s) you like!
HOW TO MAKE THUMBPRINT COOKIES :
The secret to perfect thumbprint cookies is making sure the dough is chilled (this prevents them from spreading in the oven)! You will need a stand mixer, a mixing bowl, a silicone spatula and a baking tray.
This recipe will make about 2 boxes of beautiful cookies !
PREPARE THE THUMBPRINT COOKIE DOUGH
STEP 1 : Beat the butter until creamy. Use your stand mixer or hand mixer to beat 1 cup of butter until it is light and fluffy.
STEP 2 : Add the sugar. Add ⅓ cup sugar and brown sugar and beat on medium speed for about 2 minutes, scraping down the bowl as needed. Then add 1 egg yolk and ¾ teaspoon vanilla extract and beat well.
STEP 3 : Whisk in dry ingredients. In a separate bowl, whisk together 2¼ cups flour, 2 teaspoons cornstarch and ½ teaspoon salt. Then, gradually add the mixture in small increments with the mixer on low speed to the wet batter until everything is combined. *This dough should be very crumbly and dry.
STEP 4 : Roll into balls. Use a cookie scoop or tablespoon to scoop out the dough and roll it into a smooth ball with your hands. * Make sure the dough is very smooth and there are no seams so your cookies don’t break.
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