There’s something truly nostalgic about thumbprint cookies. With their buttery base and sweet jam center, they always remind me of cozy afternoons spent baking in the kitchen. This ultimate thumbprint cookies recipe brings joy to any occasion, whether you’re sharing them with loved ones or treating yourself. Simple yet delightful, these cookies are a timeless treat that never fails to impress.
Steps
- Cream the softened butter in a stand mixer or with a hand mixer until it becomes smooth. Scrape the bowl’s sides, add the sugars, and beat until well mixed, gradually increasing the speed to medium-high.
- Incorporate the egg yolk and vanilla extract into the butter-sugar mixture and beat until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients on low speed until a crumbly dough forms, scraping the bowl as needed.
- Form the dough into 1 tablespoon-sized balls, rolling them smoothly to avoid cracks. If desired, roll the balls in additional sugar before placing them on a wax-paper-lined surface.
- Use your thumb or the back of a teaspoon to gently create an indent in the center of each dough ball. Chill the indented dough in the freezer for 30 minutes.
- Preheat the oven to 375°F (190°C). Soften the jam slightly by microwaving it for a few seconds until it’s stirrable but not hot.
- Fill each indent with jam to the brim and arrange the cookies at least 2 inches apart on a parchment-lined baking sheet.
- Bake the cookies for 11 minutes, or until the edges begin to golden. Allow them to cool completely on the baking sheet before serving.
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- ? cup (70 g) granulated sugar
- ? cup (70 g) light brown sugar, packed tightly
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup granulated sugar for rolling (optional)
- ? cup (105 g) jam or preserves of your choice (raspberry preserves used in this recipe)
Nutritional Values
Calories: 3960kcal | Carbohydrates: 528g | Protein: 24g | Fat: 192g | Saturated Fat: 120g | Trans Fat: 24g | Cholesterol: 672mg | Sodium: 1272mg | Potassium: 576mg | Fiber: 24g | Sugar: 288g | Vitamin A: 5928IU | Vitamin C: 24mg | Calcium: 216mg | Iron: 24mg
FAQ
- How can I prevent thumbprint cookies from spreading too much?
- To minimize spreading, always use a cooled cookie sheet for each batch. Placing dough on a hot sheet can cause the cookies to start melting before they bake. Additionally, using a scale to measure your ingredients accurately can prevent issues related to over-measuring flour, which might lead to spreading.
- What is the best way to ensure thumbprint cookies don’t crack?
- Ensure your dough is smooth by rolling the dough balls between your hands until there are no visible cracks. If cracks begin to appear while pressing the indent, gently press the dough back together to maintain a smooth surface.
- Should the jam be added before or after baking the cookies?
- It is recommended to add the jam before baking. If the jam is too thick, you can microwave it for a few seconds to make it easier to spoon into the cookies. This method ensures the jam sets well as the cookies bake.
- What are some popular jam flavors to use in thumbprint cookies?
- Raspberry, apricot, and strawberry jams are popular choices for thumbprint cookies. You can also opt for seedless varieties if preferred, although some enjoy the texture that seeds add to the cookies.
- Can I use a different type of sugar for rolling the cookies?
- Yes, while rolling the cookies in granulated sugar is optional, you can experiment with different types of sugar for a unique texture and appearance. Sparkling sugar can add a festive touch to the cookie’s exterior.
Tips
- Measure Ingredients Accurately: Use a kitchen scale to measure your ingredients for the most precise results, as this helps avoid common issues like cookies spreading or becoming too hard due to incorrect flour measurement.
- Smooth Dough for Crack-Free Cookies: Roll the cookie dough into smooth, crack-free balls immediately after mixing, without chilling. If the dough shows any cracks, gently press it back together before making the indent.
- Fill with Jam Before Baking: Add the jam or preserves to the cookie indentations before baking. If the jam is too thick, warm it slightly in the microwave to make it more manageable, ensuring it’s easy to spoon into the cookies.
- Use Cooled Baking Sheets: Always use a completely cooled baking sheet for each batch of cookies. This prevents the cookies from melting and spreading too much before they have a chance to bake properly.
Equipment
- Kitchen Scale – For accurately measuring ingredients to ensure perfectly soft cookies.
- Stand Mixer – While a hand mixer can be used, a stand mixer is recommended for creaming butter and mixing dough.
- Microwave-Safe Bowl – For softening jam, if it’s too firm.
- Parchment Paper – To line the cookie sheet for baking.
- Cookie Sheet – Specifically for baking cookies, if not already available.
