Description
Delight in these classic Thumbprint Cookies, with buttery, crumbly dough perfectly complemented by a sweet jam filling. These cookies are easy to prepare, making them an ideal treat for holidays or any cozy gathering. The slight crunch from the sugar coating and the fruity jam filling offer a delightful contrast in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- â…” cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
Filling & Coating
- ¼ cup jam (apricot and seedless raspberry recommended)
- â…“ cup granulated sugar (for coating)
Instructions
- Cream Butter and Sugar: In a stand mixer bowl fitted with a paddle attachment, beat the unsalted butter and â…” cup granulated sugar on medium speed for 2 to 3 minutes until the mixture becomes light and creamy, setting the base for tender cookies.
- Add Flavorings and Salt: Incorporate 1 teaspoon of your choice of vanilla or almond extract along with ½ teaspoon kosher salt; mix until fully combined to enhance the dough’s flavor profile.
- Incorporate Flour: Scrape down the sides of the bowl to ensure even mixing, reduce the mixer speed to low, and gradually add 2 cups all-purpose flour. Continue mixing until the dough comes together, then finish kneading by hand if necessary to achieve a smooth consistency.
- Chill Dough: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up, which helps the cookies maintain their shape during baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even heat distribution.
- Shape and Sugar-Coat Cookies: Place â…“ cup granulated sugar in a shallow bowl. Scoop about 1 tablespoon of dough at a time, roll it into a smooth ball, and roll each ball in the sugar to coat. Arrange the coated dough balls spaced on the prepared baking sheets.
- Create Thumbprint and Fill: Using your thumb or the back of a spoon, press into the center of each dough ball to create an indentation. Fill each indentation with approximately ½ teaspoon of your chosen jam.
- Bake and Cool: Bake the cookies for 14 to 15 minutes until the edges turn a light golden brown. After baking, let cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.
Notes
- For a richer flavor, try almond extract instead of vanilla.
- Chilling the dough is crucial to prevent spreading during baking.
- You can substitute jam flavors; raspberry and apricot are classic favorites.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze unbaked dough balls coated in sugar, then bake directly from frozen, adding a couple of extra minutes to baking time.
