Description
Our easy recipe for thumbprint cookies transforms basic pantry staples into chewy, jam-filled delights, perfect for families craving homemade comfort. This recipe streamlines the baking process for a heartier, more foolproof result.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 0.5 cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon (5 mL) vanilla extract
- 2 cups (250 g) all-purpose flour
- 0.25 teaspoon (1.25 mL) fine sea salt
- 0.5 cup fruit jam, raspberry or apricot recommended
- 1 to 2 tablespoons milk (optional, if dough is dry)
Instructions
- Cream Butter & Sugar: In a large bowl, beat 1 cup (226 g) softened unsalted butter with 0.5 cup (100 g) granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Egg & Vanilla: Beat in 1 large egg and 1 teaspoon (5 mL) vanilla extract until just combined, about 30 seconds. Scrape down bowl sides.
- Combine Dry Ingredients: Whisk 2 cups (250 g) all-purpose flour and 0.25 teaspoon (1.25 mL) fine sea salt. Add to wet, mixing until soft dough forms. (If dough looks dry, add 1-2 tablespoons milk.)
- Roll & Press Dough: Scoop dough into 2.5 cm (1-inch) balls onto a parchment-lined baking sheet. Press an indentation with your thumb or a 0.5 teaspoon (2.5 mL) spoon.
- Fill with Jam: Spoon 0.5 to 1 teaspoon (2.5-5 mL) fruit jam into each indentation. Warm jam slightly for 10-15 seconds for easier filling.
- Bake Cookies: Preheat oven to 175°C (350°F). Bake for 12-15 minutes, until edges are lightly golden and jam is bubbly.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For dietary needs, use 1:1 gluten-free flour or plant-based butter. Consider alternative fillings like Nutella or lemon curd, and flavor boosters like almond extract or citrus zest. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30 g)
- Calories: 100 calories
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg