INTRODUCTION

Thumbprint cookies are delightful, soft cookies with a sweet jam filling. They are easy to make and perfect for any occasion. Children and adults alike love their simple, cookie dough flavor combined with fruity goodness. Whether you enjoy them with a cup of tea or serve them at a party, thumbprint cookies are always a crowd-pleaser. This recipe shows how to make these treats in a fun and straightforward way.

WHY YOU WILL LOVE THIS RECIPE

There are several reasons to love thumbprint cookies. First, they are simple to prepare. Even if you are new to baking, you can follow the steps and create a delicious treat. Second, these cookies can be made with different jams, giving you many flavors to choose from. You can try raspberry, strawberry, or even apricot preserves. Third, they are perfect for sharing! Make a batch to enjoy with family or offer them as a sweet gift to friends. This recipe is not just tasty; it is also flexible and forgiving, making it a great choice for beginners and experienced bakers alike.

HOW TO MAKE Thumbprint Cookies

This section will guide you step-by-step on how to make lovely thumbprint cookies. Follow these instructions carefully, and you will have a delicious batch in no time.

EQUIPMENT NEEDED

Before you start making your thumbprint cookies, make sure you have the right equipment. Here’s what you will need:

Stand mixer
Mixing bowl
Measuring cups and spoons
Parchment paper
Baking sheets
Wire rack
Spoon or cookie scoop

Ingredients You’ll Need:

2/3 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter at room temperature
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup fruit preserves or jam

STEP-BY-STEP INSTRUCTIONS:

Pour sugar and salt into the bowl of a stand mixer and whisk.
Add butter to sugar and blend mixture using the paddle attachment until well creamed together. Scrape down the bowl.
Mix in egg yolks and vanilla extract; scrape down the bowl.
Add flour and mix until combined.
Scoop dough out and shape into 1-inch balls.
Place on a flat dish lined with parchment paper and make an indent in each cookie using your thumb or a wine cork.
Freeze the shaped cookie dough for 20 minutes.
Preheat oven to 350 degrees Fahrenheit.
Place half of the shaped thumbprints on a parchment-lined baking sheet, spacing 2 inches apart.
Fill each indent with 1/2 teaspoon of jam.
Bake in the preheated oven for 13 to 15 minutes until nearly set.
Let cool for several minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough.
Store cookies in an airtight container at room temperature.

HOW TO SERVE Thumbprint Cookies

Thumbprint cookies are best enjoyed fresh but can be served at any time. You can enjoy them warm right out of the oven or let them cool down to room temperature. They are perfect for parties or casual gatherings. Serve them on a pretty plate and offer a variety of jams for guests to try. Pair these cookies with coffee, tea, or milk for a delightful treat.

STORAGE & FREEZING: Thumbprint Cookies

To keep thumbprint cookies fresh, store them in an airtight container. They will last at room temperature for about a week. If you want to store them for a longer time, you can freeze them. Make sure they are completely cool before placing them in a freezer-safe container. They can last for up to three months in the freezer. When you are ready to eat them, simply take them out and let them thaw at room temperature.

SERVING SUGGESTIONS

There are many ways to serve thumbprint cookies. You could:

Plate them with a variety of jam options for a fun cookie bar.
Offer them as a gift in a decorative box.
Serve them with whipped cream or a scoop of vanilla ice cream for a special dessert.
Pair them with hot chocolate or chai tea during colder months.

VARIATIONS

While traditional thumbprint cookies use fruit preserves, you can get creative with the fillings. Here are a few fun variations to try:

Nut Butters: Use peanut butter or almond butter instead of jam for a unique flavor.
Chocolate Ganache: Create a rich chocolate thumbprint cookie by using melted chocolate instead of jam.
Sprinkles: Roll the cookie dough balls in colored sprinkles before baking for a fun touch.
Citrus Zest: Add lemon or orange zest to the dough for a refreshing twist.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture might be slightly different.

2. What can I use if I don’t have a stand mixer?
You can use a hand mixer or simply mix the ingredients by hand with a wooden spoon.

3. Can I use gluten-free flour?
Yes, you can replace all-purpose flour with a gluten-free flour blend. Make sure it is suitable for baking.

4. How do I know when my cookies are done baking?
They should be lightly golden around the edges and look nearly set. They will continue to firm up as they cool.

MAKE-AHEAD TIPS FOR Thumbprint Cookies

If you want to prepare thumbprint cookies ahead of time, here are some helpful tips:

Dough Preparation: You can prepare the cookie dough and keep it in the fridge for up to three days before baking.
Freezing: Shape the cookies into balls and freeze them uncooked. When you are ready to bake, just add a few extra minutes to the baking time.
Jam Filling: Prepare the filling in advance. Store it in an airtight container in the fridge until you are ready to use it.

Thumbprint cookies are a delightfully simple and tasty treat. With just a few ingredients and straightforward steps, you can create cookies that everyone will love. Enjoy making and sharing these lovely cookies!

Thumbprint Cookies

Delightful and soft cookies filled with sweet jam, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the Dough

2/3 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter at room temperature
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour

For the Filling

1/2 cup fruit preserves or jam Choose your favorite flavor such as raspberry, strawberry, or apricot.

Method

Preparation

Pour sugar and salt into the bowl of a stand mixer and whisk.
Add butter to sugar and blend mixture using the paddle attachment until well creamed together. Scrape down the bowl.
Mix in egg yolks and vanilla extract; scrape down the bowl.
Add flour and mix until combined.
Scoop dough out and shape into 1-inch balls.
Place on a flat dish lined with parchment paper and make an indent in each cookie using your thumb or a wine cork.
Freeze the shaped cookie dough for 20 minutes.

Baking

Preheat oven to 350 degrees Fahrenheit.
Place half of the shaped thumbprints on a parchment-lined baking sheet, spacing 2 inches apart.
Fill each indent with 1/2 teaspoon of jam.
Bake in the preheated oven for 13 to 15 minutes until nearly set.
Let cool for several minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to three months.