Thumbprint Cookies
from kristineskitchenblog.comThese thumbprint cookies are soft, buttery cookies that are rolled in sugar and filled with jam. They're so pretty and also one of the best cookies I've ever tasted! You don't need to chill the cookie dough for this easy recipe.
Servings: 30 cookies
Calories: 124kcal
Ingredients
Cookie Dough:
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
For Rolling/Finishing Cookies:
- 3 tablespoons granulated sugar for rolling
- ½ cup raspberry and/or apricot jam or your favorite flavor*
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper, set aside.
- Use an electric mixer* to beat together the butter and granulated sugar until light and creamy. Scrape down the sides of the bowl.
- Add the egg yolk, vanilla extract, salt and almond extract. Mix until well combined, scraping down the sides of the bowl as needed.
- Mix in the flour on low speed. The dough will be firm.
- To roll cookie dough balls: Place the 3 tablespoons of granulated sugar in a wide, shallow bowl. Scoop tablespoon-sized portions of cookie dough and roll into smooth balls. Roll the balls in the sugar and place on the prepared baking sheets, about 2½ inches apart.
- Use the back of a round teaspoon measuring spoon to press a well into each cookie (the dough balls will also flatten some as you make the wells). Spoon ½ teaspoon of jam into each cookie well.
- Bake for 10-11 minutes, until the bottoms of the cookies are just barely starting to lightly brown. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Video
Notes
- Egg Yolk: To separate the egg yolk from the egg white, crack the egg in half, keeping it in the shell. Then, over the sink or a bowl, carefully transfer the yolk back and forth between the two egg shell halves, allowing the whites to fall out of the shell, until only the yolk remains.
- Jam: You can use your favorite flavor of jam. I think strawberry, blackberry or cherry would be delicious, too! Just be sure to use a jam that’s fairly smooth, you don’t want any large pieces of fruit in it.
- Mixing the Dough: It's best to use a stand mixer to mix the dough because the dough will be very firm after adding the flour. If using a hand mixer, you may need to finish mixing the flour in by hand with a wooden spoon or spatula.
- I don’t recommend chilling this dough before rolling the dough balls. The dough is already firm, and chilling would make it too hard to roll into smooth, uniform balls. (If you must chill the dough, let it come to room temperature before shaping the cookies.)
- Storage: Store cookies in an airtight container at room temperature for up to 1 week. These cookies also freeze well. Freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 42mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 0.5mg | Calcium: 5mg | Iron: 0.5mg
