Description
Delicious and classic thumbprint cookies made with a buttery dough and filled with your favorite jam. These soft, crumbly cookies are perfect for any occasion and easy to prepare with simple ingredients.
Ingredients
Scale
Cookie Dough
- 1 cup (230 grams) unsalted butter softened
- 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (40 grams) for rolling the cookies
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled
Filling
- 1/2 cup strawberry or apricot jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment or a large mixing bowl with a handheld mixer, cream together the softened butter and 2/3 cup granulated sugar for 1-2 minutes until well combined and fluffy.
- Mix Wet Ingredients: Add the egg yolks, vanilla extract, and salt to the creamed mixture. Mix until fully incorporated.
- Add Flour: Gradually mix in the all-purpose flour. The dough will initially be crumbly but will come together as you continue mixing.
- Form Cookies: Using a one-tablespoon cookie scoop or measuring tablespoon, scoop out the dough, roll into balls, then roll each ball in the remaining 3 tablespoons of granulated sugar for a slight crunchy coating.
- Create Indentations: Place the dough balls onto the prepared baking sheets. Use your thumb or the handle of a wooden spoon to press an indentation in the center of each cookie ball.
- Fill with Jam: Spoon 1/2 teaspoon of strawberry or apricot jam into each indentation carefully without overfilling.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until the cookies are set and the bottoms just begin to lightly brown.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes. Then transfer them carefully to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature or refrigerated for up to 4 days to maintain freshness.
- Baked cookies can be frozen for up to 3 months; thaw at room temperature before serving.
- Cookie dough freezes well up to 3 months. Thaw overnight in the refrigerator, then roll in sugar and add jam just before baking.
- For room temperature egg yolks quickly, place eggs in a bowl of warm water for 5-10 minutes before separating.
- Use your favorite jam flavor and brand, such as Bonne Maman Strawberry or Apricot jam, for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 30 mg
