Description
Classic Butter Thumbprint Cookies are buttery, tender cookies with a delightful jam-filled center. Perfectly balanced between sweet and rich, these cookies are a nostalgic treat that’s easy to make and perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar (plus more for rolling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/3 cup jam or fruit preserves (raspberry, strawberry, apricot, etc.)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugar: In a large bowl, cream the butter and 1/2 cup granulated sugar together until the mixture is light and fluffy. This helps incorporate air for a tender texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract until the ingredients are well combined, enriching the dough with flavor and moisture.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt. Mix on low speed or fold in with a spatula until the dough just comes together, avoiding overmixing to keep the cookies tender.
- Form Dough Balls: Scoop out tablespoon-sized portions of dough and roll each into smooth balls, creating uniform cookies for even baking.
- Optional Sugar Coating: Roll each dough ball in additional granulated sugar for added texture and a slight crunch.
- Arrange on Baking Sheet: Place the dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Create Thumbprints: Gently press a thumbprint or the back of a spoon into the center of each dough ball to form an indentation for the jam.
- Fill with Jam: Spoon approximately 1/2 teaspoon of your chosen jam into each indentation. Be careful not to overfill to prevent spilling during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the cookie edges are just golden and the jam is set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Allow butter to come to room temperature to ensure easy creaming.
- Use a variety of jams to customize flavors – raspberry and apricot are classic choices.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze unbaked dough balls and bake directly from frozen, adding a couple of extra minutes to baking time.
