Description
Delightfully buttery and tender Thumbprint Cookies filled with your favorite assorted jams. These classic cookies feature a soft, crumbly texture with a sweet jam center, perfect for holiday gatherings or everyday treats.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Filling
- 1/3 cup assorted jams (such as raspberry, strawberry, apricot), for filling cookies
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC) and line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. This prepares the flour mixture for incorporation.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together using a mixer until the mixture becomes pale and fluffy, about 3 minutes. This step is important to create a light texture in the cookies.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract to the butter-sugar mixture until fully blended, enhancing the cookie’s flavor and moisture.
- Combine Dry and Wet: Gradually add the dry flour mixture into the wet ingredients in two batches, mixing until just incorporated to avoid overworking the dough which can make cookies tough.
- Shape Cookies: Using a small cookie scoop, form 1-inch balls and place them on the prepared baking sheets, spacing them to allow for slight spreading during baking.
- Create Thumbprints: Press your thumb or the back of a small spoon into the center of each dough ball about 1/2 inch deep to create a well for the jam filling.
- Fill with Jam: Spoon a small amount of your favorite assorted jam into each thumbprint indentation. Be careful not to overfill to prevent spilling during baking.
- Bake Cookies: Bake in the preheated oven for 13 to 14 minutes, or until the edges of the cookies turn golden brown, indicating they are done.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets before transferring them to a wire rack for complete cooling and serving.
Notes
- You can use any variety of jams such as raspberry, strawberry, or apricot to customize the flavor.
- Make sure the butter is softened but not melted for best texture.
- Press thumbprints carefully to avoid breaking the dough balls.
- Cooling the cookies on the baking sheet prevents them from breaking apart.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
