Delicious Thumbprint Cookies Recipe with Easy Jam Fillings
Try this thumbprint cookies recipe featuring buttery shortbread and fruity jam fillings, perfect for holidays.
Equipment
- - Stand mixer
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
For the Cookie Dough
- 1 cup Salted Butter Softened for easy mixing
- 3/4 cup White Sugar Can be substituted with brown sugar
- 1 large Egg Room temperature for better mixing
- 1 teaspoon Vanilla Extract Use pure vanilla for best results
- 2 cups All-Purpose Flour Substitute with gluten-free blend if needed
- 1 teaspoon Baking Powder Ensure it's fresh for effectiveness
For the Jam Filling
- 1/2 teaspoon Jam (e.g., Raspberry or Apricot) Use thicker jams to prevent spills
Instructions
How to Make Thumbprint Cookies
- Preheat your oven to 325°F (165°C).
- Cream the butter and sugar together in a stand mixer until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Mix in the all-purpose flour and baking powder gradually, just until combined.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Make a 1/2-inch indentation in each ball using your thumb or the back of a spoon.
- Fill each indentation with approximately 1/2 teaspoon of your chosen jam.
- Bake for 18-20 minutes, rotating the baking sheet halfway through.
- Cool the cookies on a wire rack before serving.
Notes
Optional: Dust with powdered sugar for an extra festive touch. Store leftover cookies in an airtight container at room temperature for up to 5 days.