Thumbprint Cookies
Craving a bite-sized treat that melts in your mouth and bursts with fruity flavor?Thumbprint cookies are a timeless favorite, combining rich, buttery shortbread with the sweet tang of jam.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1/2 cup jam or preserves (e.g., strawberry, blueberry, apricot)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a stand mixer fitted with the paddle attachment, cream 1 cup softened unsalted butter and 2/3 cup granulated sugar until light and fluffy (about 1–2 minutes).
- Add 1 egg yolk and 1 teaspoon vanilla extract to the creamed mixture. Mix until well combined. Scrape down the sides of the bowl as needed.
- Add 1/4 teaspoon salt and 2¼ cups all-purpose flour to the mixture. Mix until a dough forms. It may look crumbly at first, but keep mixing until everything is fully incorporated.
- Scoop out 1-tablespoon portions of dough and roll them into smooth balls. Place them spaced apart on the prepared baking sheets.
- Use your thumb or the back of a ½ teaspoon to gently press an indentation into the center of each cookie ball.
- Fill each indentation with about ½ teaspoon of your favorite jam or preserve. Strawberry, blueberry, and apricot are classic choices.
- Bake the cookies for 8–10 minutes, or until the edges are set and lightly golden. Do not overbake.
- Let the cookies cool completely on the baking sheets before transferring them to a container or serving.