Description
Classic thumbprint cookies are buttery, tender shortbread cookies filled with a sweet dollop of fruit jam. These delightful treats are easy to make and perfect for any occasion, offering a perfect balance of crumbly texture and fruity sweetness.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Filling
- 1/4 cup fruit jam or preserves (such as raspberry, strawberry, or apricot)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3 minutes, ensuring a smooth base for the dough.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until fully combined, incorporating moisture and flavor into the mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to evenly distribute the leavening agents and seasonings.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until just combined. The resulting dough will be soft but should hold its shape when pressed.
- Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet spacing them about 2 inches apart for even baking.
- Create Indentations: Using your thumb or the back of a spoon, press an indentation into the center of each cookie ball to hold the jam.
- Fill with Jam: Spoon about 1/2 teaspoon of fruit jam or preserves into each indentation, ensuring not to overfill.
- Bake: Bake the cookies for 12-15 minutes or until the edges start to turn lightly golden, signaling that they are done.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust the cookies with powdered sugar if desired to add a touch of sweetness and a pretty finish.
Notes
- Use chilled dough if it becomes too soft during shaping to prevent spreading.
- Fruit jam choice affects flavor; raspberry and apricot work particularly well for a classic taste.
- Ensure not to overfill the indentations to avoid jam spilling over during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking for up to 2 months; thaw at room temperature before serving.
