Description
These classic Thumbprint Cookies are tender, buttery, and perfectly sweetened with a delightful center of apricot or raspberry jam. Rolled in sugar for a little extra crunch, they make a charming and delicious treat ideal for holidays, tea time, or anytime you crave a flavorful homemade cookie.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
Filling and Coating
- ¼ cup jam (apricot and seedless raspberry recommended)
- ⅓ cup granulated sugar (for coating)
Instructions
- Beat Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, beat the unsalted butter and ⅔ cup granulated sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Add Flavor and Salt: Mix in the vanilla or almond extract along with ½ teaspoon kosher salt until fully combined.
- Incorporate Flour: Scrape down the sides of the bowl, reduce mixer speed to low, and gradually add the 2 cups of all-purpose flour. Mix just until the dough forms, finishing any remaining mixing by hand to avoid overworking the dough.
- Chill Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up, which helps in shaping the cookies later.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Coat Cookies: Pour ⅓ cup of granulated sugar into a shallow bowl. Scoop about 1 tablespoon of chilled dough and roll it into a smooth ball. Roll each dough ball thoroughly in the sugar until coated, then place on the prepared baking sheet, spacing them apart.
- Create Thumbprints and Fill: Use your thumb to press an indentation in the center of each sugar-coated dough ball. Fill the resulting indentation with about ½ teaspoon of your preferred jam, such as apricot or seedless raspberry.
- Bake Cookies: Bake the cookies in the preheated oven for 14-15 minutes or until the edges just begin to turn golden brown, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 1 minute after removing from the oven, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter is at room temperature before creaming to achieve a light and creamy texture.
- For the filling, choose seedless jams to keep the cookies smooth and easier to eat.
- Do not overmix once the flour is added to keep the cookies tender.
- Press the thumb indentation firmly but not too deeply to avoid breaking the cookie base.
- Store cooled cookies in an airtight container to maintain freshness for up to a week.
- These cookies freeze well — freeze unbaked dough balls or baked cookies, then thaw before serving.
