Thumbprint Cookies Tips for Perfect Thumbprint Cookies
These thumbprint cookies are buttery, soft, and filled with sweet jam at the center. Made faster with pressure cooker tips to help save time and lock in tenderness.
Equipment
- 1 Mixing bowl Large bowl or stand mixer bowl
Ingredients
Cookie Ingredients
- 1 cup unsalted butter softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 egg yolk large
- ¾ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling (optional)
- ⅓ cup jam or preserves I used raspberry
Instructions
Baking Instructions
- Place butter in mixer bowl and beat until creamy.
- Add sugars and beat until well-combined and fluffy.
- Add egg yolk and vanilla extract, beat to combine.
- In a separate bowl, whisk together the flour, cornstarch, and salt.
- Gradually combine wet and dry ingredients until a soft dough forms.
- Scoop tablespoon portions, roll into balls.
- Roll in sugar if using, and place on lined plate or tray.
- Use thumb or rounded spoon to make indents in each dough ball.
- Freeze dough balls for 30 minutes.
- Preheat oven to 375°F. Soften jam slightly if too firm.
- Fill each indent with jam and place cookies 2" apart on baking sheet.
- Bake for 11 minutes or until edges are just golden. Cool completely before serving.
Notes
You can try different jams such as apricot, strawberry, or fig. Store leftovers in an airtight container or freeze with parchment layers.