Thumbprint Cookies Recipe

Introduction

These classic Thumbprint Cookies are buttery, tender, and filled with your favorite jam, making them perfect for any occasion. Their charming appearance and delightful flavor make them a beloved treat for both kids and adults alike.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• ¼ cup white sugar
• ½ cup light brown sugar (packed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup jam (any flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper. Set them aside.
2. Step 2: In a medium bowl, stir together the flour, baking powder, and salt. Set this mixture aside.
3. Step 3: In a large bowl, beat the softened butter, white sugar, and brown sugar on high speed until the mixture is light and fluffy, about 2 minutes.
4. Step 4: Beat in the egg and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredients into the wet ingredients, beating just until everything is well mixed.
6. Step 6: Drop rounded cookie dough portions, about 1½ tablespoons each, onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Using the back of a teaspoon lightly dusted with flour to prevent sticking, press down about halfway into each cookie to create an indentation.
8. Step 8: Fill each indentation with a small spoonful of your chosen jam.
9. Step 9: Bake the cookies for 13 to 15 minutes, or until the edges on the bottom are just starting to brown.
10. Step 10: Remove from the oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For a festive touch, try using different colored jams such as raspberry, apricot, or blackberry.
• If you prefer a crispier cookie, bake for an extra 2 minutes but watch closely to avoid burning.
• Roll the dough balls in finely chopped nuts before pressing the indent for added texture and flavor.

Storage

Store the cooled Thumbprint Cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze them for up to three months. Reheat briefly at room temperature before serving to enjoy their best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen jam or preserves?

Yes, frozen jam can be used, but make sure it is fully thawed and slightly thickened so it doesn’t spread too much during baking.

Can these cookies be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and the recipe will work just as well.

Thumbprint Cookies Recipe

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★★★★★

4.6 from 76 reviews

• Author: Isabella
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

Classic Thumbprint Cookies are buttery, soft shortbread cookies filled with your favorite jam. Perfectly sweet and tender, these cookies are simple to make and delightful for any occasion or holiday treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup unsalted butter (softened)
• ¼ cup white sugar
• ½ cup light brown sugar (packed)
• 1 large egg
• 1 teaspoon vanilla extract

Other

• 1 cup jam (any flavor of your choice)

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
2. Prepare baking sheets: Line three baking sheets with parchment paper and set aside to prevent cookies from sticking and for easy cleanup.
3. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Stir well and set aside.
4. Cream butter and sugars: In a large bowl, beat the softened butter, white sugar, and brown sugar on high speed for about 2 minutes until the mixture is light and fluffy.
5. Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, beating just until combined — do not overmix to keep cookies tender.
7. Shape cookies: Drop rounded tablespoon-sized dough balls (about 1½ tablespoons) two inches apart onto the prepared baking sheets.
8. Create thumbprints: Dip the back of a teaspoon into flour to prevent sticking, then press it about halfway down into the center of each cookie to make an indent for the jam.
9. Fill with jam: Using a small spoon, fill each indentation with approximately one teaspoon of your chosen jam flavor.
10. Bake the cookies: Place the cookies in the oven and bake for 13 to 15 minutes or until the bottom edges are lightly browned.
11. Cool: Remove the cookies from the oven and cool them on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.

Notes

• Make sure the butter is softened to room temperature for easier creaming with sugars.
• Using parchment paper helps prevent cookies from sticking and promotes even baking.
• Flouring the teaspoon used to create the indent prevents dough from sticking and ensures clean thumbprints.
• You can substitute the jam with any flavor you prefer—raspberry, strawberry, or apricot are popular choices.
• Store cookies in an airtight container at room temperature for up to one week.
• If you want a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: thumbprint cookies, jam cookies, buttery cookies, cookie recipe, easy dessert