Description
Classic Thumbprint Cookies with a buttery, tender texture and a sweet, fruity center. These delightful cookies feature a crisp, sugary exterior and a jam-filled thumbprint indent that adds a burst of flavor. Perfect for holiday baking, gifting, or a sweet everyday treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
For Rolling and Filling
- ½ cup sugar (for rolling, optional)
- ⅓ cup jam or preserves (flavor of your choice — raspberry preserves recommended)
Instructions
- Cream Butter: Place the softened butter in the bowl of a stand mixer or a large bowl if using a hand mixer. Beat until creamy and smooth.
- Add Sugars: Scrape down the sides of the bowl. Add sugar and light brown sugar, and beat on medium-high speed until well combined, about 30 to 60 seconds.
- Mix Egg Yolk and Vanilla: Add the egg yolk and vanilla extract to the mixture and beat thoroughly until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly mixed.
- Form Dough: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until fully combined. The dough will feel dry and crumbly; pause to scrape down the bowl occasionally. If the mixer struggles, finish mixing the dough by hand.
- Shape Cookies: Scoop the dough into 1 tablespoon-sized balls. Roll the dough balls thoroughly until smooth and without cracks or seams to prevent cracking during baking.
- Roll in Sugar and Create Indent: Optional: roll each dough ball in granulated sugar for a sugary crust. Place dough balls on a wax paper-lined plate or small cookie sheet. Using your thumb or the back of a teaspoon, gently press an indent into the center of each cookie ball.
- Chill Dough: Place the shaped dough balls in the freezer and chill for 30 minutes to firm up.
- Prepare Jam: While chilling, preheat the oven to 375°F (190°C). Place jam in a microwave-safe bowl and heat briefly for 5-10 seconds until slightly softened but not hot, so it is easy to stir and fill.
- Fill Cookies: Remove dough from freezer and spoon jam into each thumbprint indent, filling it generously to the brim.
- Bake: Arrange cookies on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 11 minutes or until the edges just begin to turn golden brown.
- Cool and Serve: Allow cookies to cool completely on the baking sheet before removing or serving to ensure they hold their shape and texture.
Notes
- For a different flavor, try using apricot, strawberry, or blackberry preserves.
- If you don’t have cornstarch, you can omit it, but it helps keep the cookies tender.
- Ensure the butter is at room temperature for easier creaming and better texture.
- Rolling dough balls until smooth without cracks helps prevent the cookies from breaking during baking.
- Chilling the dough ensures the cookies keep their shape in the oven and improves texture.
- Do not overfill with jam to prevent spilling during baking.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
