Thumbprint Cookies: Tips for Perfect Thumbprint Cookies and More
Classic thumbprint cookies with soft jam-filled centers, lightly sugared crust, and buttery vanilla flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 cup unsalted butter softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar 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 raspberry used in recipe
Instructions
Instructions
- Place butter in mixing bowl and beat until creamy.
- Add sugars and beat until well-combined and fluffy.
- Add egg yolk and vanilla extract; mix well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to wet until combined. Dough will be dry and crumbly but work together by hand if needed.
- Roll dough into 1 tablespoon-sized balls, smoothing cracks. Optionally roll each ball in granulated sugar.
- Use thumb or back of teaspoon to press indent in center of each dough ball.
- Place cookie dough on plate or tray and chill in freezer for 30 minutes.
- Preheat oven to 375°F (190°C). Warm jam slightly until easy to stir, not hot.
- Fill each thumbprint with jam. Place cookies 2 inches apart on parchment-lined sheet.
- Bake 11 minutes or until edges are just golden. Let cool completely on sheet before enjoying.
Video
Notes
For best texture, chill dough before baking. Try different jam flavors like apricot or strawberry. For less spreading, start with a cool baking sheet and proper ingredient measurement.