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Thumbprint Cookies Recipe

American · Dessert · 32 min total

Buttery shortbread cookies filled with a sweet jam center, perfect for holiday baking or any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup seedless raspberry jam (or any flavor)
• 1/2 cup finely chopped nuts (optional, for rolling)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add egg yolks and vanilla; beat until combined.
3. In a separate bowl, whisk flour and salt. Gradually add to butter mixture, mixing on low until just combined. Do not overmix.
4. If using nuts, place chopped nuts in a shallow bowl. Roll dough into 1-inch balls, then roll in nuts to coat. Place on prepared baking sheets about 2 inches apart.
5. Using your thumb or the back of a 1/2 teaspoon measure, make an indentation in the center of each cookie.
6. Fill each indentation with about 1/2 teaspoon jam. Be careful not to overfill.
7. Bake until edges are lightly golden, 12-14 minutes. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Tips

• Use a variety of jams for colorful cookies.
• Store in an airtight container at room temperature for up to 5 days.
• For a cleaner look, use a piping bag to fill with jam.

More about Thumbprint cookies →

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