Thumbprint Cookies
Delicious buttery cookies with jam filling.
Equipment
- Electric mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
- baking sheet pan
- Measuring spoons
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 cup or 2 sticks of unsalted butter, softened to room temperature
- 3/4 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- For the toppings: Use any fruit jam you like
Instructions
- Preheat the oven to 350ºF. Line a baking sheet pan with parchment paper.
- In a large mixing bowl, combine flour and salt.
- In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg yolks and vanilla extract.
- Gradually add the flour, mixing until just combined.
- Roll the dough into 1 inch-balls and place them on the baking sheet.
- Use your thumb (or the back of a 1/2 teaspoon measuring spoon) to make an indentation in the center of each cookie. (see NOTE #1)
- Fill each indentation with about 1/2 teaspoon of jam or preserves. (see NOTE #2). Then refrigerate for at least 30 minutes - this process helps hold the shape of the cookies.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
NOTE #1: You can also use the tip of a small rolling pin, like the one I used in the video.
NOTE #2: You can use any fruit jam toppings that you like. You can also place some chocolate chips in each indentation and bake them. Let them cool completely before serving.
NOTE: Refrigerating the cookies before baking helps hold their shape. There's a tendency for the dough to spread out when baking it directly without refrigerating it first.
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DID YOU MAKE THIS RECIPE? Follow us on Instagram #leanbellaskitchen
Make sure to come back to this blog and give us star ratings and reviews.