Thumbprint Cookies
Thumbprint Cookies are a classic treat for any holiday or family gathering. Buttery and perfectly sweet, fill these cookies with your favorite fruit jam for the perfect bite.
Yield: 20 cookies
Calories: 171kcal
Materials
- 1 cup unsalted butter softened
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 2 large egg yolks at room temp
- 1 tsp vanilla extract
- ¼ tsp salt
- 2⅓ cups all purpose flour
- ¼ cup white sugar
- ½ cup your favorite fruit jam strawberry, apricot, raspberry, etc.
Instructions
- Preheat oven to 350℉. Line your baking sheets with parchment paper.
- Place butter in a large bowl and use a hand mixer or stand mixer to beat until creamy. Next, add in your sugar and beat until combined and fluffy.
- Next, add in your egg yolks and vanilla and beat well. Then, add in the salt and a little flour at a time. If it's too much strain for your mixer, use a rubber spatula to combine. It will be slightly crumbly, but that's ok.
- Use a 1 tablespoon scoop or measuring spoon to measure out cookie dough and roll into balls. Roll together for a good 30 seconds or more so it is well combined (this will help prevent cracking). Roll the ball in white sugar and place on the baking sheet. Repeat until done.
- Use your thumb to press an indentation into each cookie. Spoon enough jam into each indentation (about ½ a tbsp).
- Bake at 350℉ for 12 - 14 minutes or until the bottoms are slightly browned. Remove from the oven and let cool in the trays for 5 minutes. Transfer to a drying rack.
Nutrition
Calories: 171kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 32mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 284IU | Calcium: 8mg | Iron: 1mg