“Tangy, sweet, light and delicious. Makes a great ending to any meal, or great for an afternoon tea.”
Servings – 24 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients:
1 cup unsalted butter softened to room temperature
1/3 cup sugar
1/3 cup light brown sugar, tightly packed
1 large egg yolk
3/4 teaspoon vanilla extract
2 1/4 cup all purpose flour
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup sugar for rolling (optional)
1/3 cup jam or preserves flavor of your choice
Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
Add egg yolk and vanilla extract and beat well.
In a separate bowl, whisk together flour, cornstarch, and salt.
With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
Scoop cookie dough into 1 tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
Transfer cookie dough to freezer and chill for 30 minutes.
Once dough is done chilling, preheat oven to 375F and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
Spoon jam into each thumbprint, filling each indent to the brim.
Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F for 11 minutes or until edges are just beginning to turn golden brown.
Allow cookies to cool completely on baking sheet.
Serving: 1 cookie | Calories: 165kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g| Trans Fat: 1g | Cholesterol: 28mg | Sodium: 53mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
"These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with your choice of jam! These are an all-time favorite cookie recipe, and the filling options are absolutely endless!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.