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Thumbprint cookies are a classic holiday treat that are easy to make and loved by everyone. This recipe is for a simple and delicious version that uses jam as the filling.
Details
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg yolk
- 1 teaspoon vanilla extract
- Jam of your choice
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together the flour, sugar, and baking powder.
- In a separate bowl, cream together the butter and egg yolk until light and fluffy.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the jam.
- Drop the dough by rounded tablespoons onto a greased baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
FAQ
Q: What can use instead of jam?
You can use any type of filling you like, such as chocolate chips, peanut butter, or your favorite frosting.
These cookies are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.
Thumbprint cookie cutters are available at most kitchen stores. You can also find them online.
Pros
- Easy to make
- Delicious
- Versatile (can use any type of filling)
- Perfect for any occasion
Tips
- Use a light touch when mixing the dough to avoid overworking it.
- Don’t overfill the cookie cutters.
- Bake the cookies until the edges are golden brown.
- Let the cookies cool completely before storing them.
Summary
Thumbprint cookies are a delicious and easy-to-make treat that everyone will love. This recipe is for a simple and classic version that uses jam as the filling. With just a few ingredients and a few simple steps, you can make these delicious cookies in no time. So what are you waiting for? Give this recipe a try today!
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (2 sticks) unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed light brown sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup seedless raspberry jam
A good quality jam that is not too runny is best.
Use about 1/4 teaspoon of jam in each thumbprint.
Bake the cookies for 10-12 minutes, or until the edges are golden brown.
Use a teaspoon to scoop out small balls of dough and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie and fill with jam.
1 cup of unsalted butter, softened
350 degrees F