Description
Delicious and classic thumbprint cookies made with a buttery dough, rolled in sugar, and filled with your choice of strawberry or apricot jam. Perfectly crisp on the edges with a soft center and fruity jam filling.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter softened (230 grams)
- 2/3 cup granulated sugar plus 3 tablespoons for rolling (135 grams plus 40 grams)
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 and 1/3 cups all-purpose flour spooned & leveled (290 grams)
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 the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large mixing bowl, cream together the softened butter and sugar for 1-2 minutes until well combined and smooth.
- Mix in yolks and flavorings: Add the egg yolks, pure vanilla extract, and salt to the creamed mixture, mixing until fully incorporated.
- Add flour: Gradually mix in the all-purpose flour. The dough will be crumbly at first but will come together as you continue mixing, forming a soft dough.
- Shape dough balls: Using a one-tablespoon cookie scoop or measuring tablespoon, portion out the dough and roll each portion into a ball. Optionally, roll each ball in the additional granulated sugar for extra crunch and sparkle.
- Create thumbprints: Place the dough balls on the prepared baking sheets, spacing them evenly. Use your thumb or the handle of a large wooden spoon to press an indentation into the center of each dough ball.
- Add jam: Spoon about 1/2 teaspoon of your chosen jam (strawberry or apricot) into each indentation, filling each cookie center generously.
- Bake cookies: Bake the cookies in the preheated oven for 14 minutes or until they are set and the bottoms are lightly browned.
- Cool down: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes to firm up, then carefully transfer them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature or in the refrigerator for up to 4 days to maintain freshness.
- Baked cookies freeze well for up to 3 months; thaw at room temperature before serving.
- Cookie dough can also be frozen for up to 3 months. Thaw overnight in the refrigerator, then roll in sugar and add jam before baking.
- For best results, use room temperature egg yolks. If in a hurry, warm eggs in a bowl of warm water for 5-10 minutes before separating.
- Use your favorite brand and flavor of jam; Bonne Maman Strawberry and Apricot jams work beautifully in this recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg
