Thumbprint Cookies
These classic Thumbprint Cookies are buttery shortbread cookies filled with a dollop of jam. Popular at Christmas, but they are pretty enough and delicious enough for any time of year.
Dense and yummy shortbread cookies that nearly melt in your mouth are decorated with a dollop of fruit jam … it might seem like an unusual combination but these Thumbprint Cookies are both delicious and gorgeous. They are a classic Christmas cookie for a reason and you’ll understand why when you try our version of this easy cookie recipe. After you make them once, you’ll find yourself adding them to your annual Holiday baking list year after year. Enjoy!
How to make the cookies
Step 1: Add Butter and Sugar to the bowl and beat until well combined. Now add the Egg Yolk and the Vanilla Extract. Beat well. In a separate bowl, combine Flour and Cornstratch, stir the flour mixture into wet ingredients until combined. (The dough may seem dry.)
Step 2: Press the dough into a square and cover with plastic wrap. Refrigerate for 30 minutes.
Step 3: Measure a tablespoon of cookie dough mixture and roll it into a ball. (Make sure there are no cracks or seams in the cookie ball.) Roll cookie dough ball in granulated sugar and place it on the cookie sheet.
Step 4: Use your thumb or the back of a rounded teaspoon to gently press an indent into the top of the cookie dough ball.
Step 5: Spoon jam into the dent in your cookies. If the jam is too firm, heat it in microwave for 10 seconds, until the jam has loosened up. Do not overheat.
Step 6: Fill cookie dent to the brim with jam.
Step 7: Bake cookies for 11 mins at 375 degrees or until the edges of the cookie just start to turn brown.
Step 8: Cool cookies completely before serving.
Expert Tips and FAQ’s
You can you any jam you would like. We like to use Raspberry and Blackberry. And it doesn’t matter if you choose seedless or not, they both work. One fun idea is to get one of those jam sampler sets and use a variety of jam flavors on your Thumbprint Cookies.
Refrigerate the dough first and then use your hands to roll the cookie dough into a really smooth ball with no rough edges or cracks.
These cookies taste best at room temperature and will stay fresh for 3-4 days if you keep them in an airtight container. No need to refrigerate them. You can freeze them for up to 3 months.
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Thumbprint Cookies
These classic Thumbprint Cookies are buttery shortbread cookies filled with a dollop of jam. Popular at Christmas, but they are pretty enough and delicious enough for any time of year.
Ingredients
- 1 cup Butter (softened to room temperature)
- 2/3 cup Granulated Sugar
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- 2 1/4 cup All-Purpose Flour
- 2 teaspoon Cornstratch
- 1/2 cup of Granulated Sugar for rolling (optional)
- 1/3 cup Jam (flavor of your choice)
Instructions
- Add Butter and Sugar to a bowl and beat until well combined.
- Add Egg Yolk and Vanilla Extract. Beat well.
- In a separate bowl, combine Flour and Cornstratch, add flour mixture to wet ingredients until combined. (The dough may seem dry.)
- Press dough into a square, cover with plastic wrap, and refrigerate for 30 minutes.
- Use a tablespoon of cookie dough mixture to roll into a ball. (Make sure there are no cracks or seams in the cookie ball.)
- Roll cookie dough ball in granulated sugar and place on cookie sheet.
- Use your thumb or the back of a rounded teaspoon to gently press an indent into the top of the cookie.
- Spoon jam into the dent in your cookies.
- If the jam is too firm, heat in microwave for 10 seconds, until the jam has loosened up. Do not overheat.
- Fill jam to the brim of the cookie dent.
- Bake cookies in an oven preheated to 375 degrees for 11 mins until the edges of the cookie just start to turn brown.
- Cool cookies completely before serving.
Notes
What type of jam to use: You can you any jam you would like. We like to use Raspberry and Blackberry. And it doesn't matter if you choose seedless or not, they both work. One fun idea is to get one of those jam sampler sets and use a variety of jam flavors on your Thumbprint Cookies.
How to avoid cracks: Refrigerate the dough first and then use your hands to roll the cookie dough into a really smooth ball with no rough edges or cracks.
Storing/Freezing Instructions: These cookies taste best at room temperature and will stay fresh for 3-4 days if you keep them in an airtight container. No need to refrigerate them. You can freeze them for up to 3 months.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
