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Classic Thumbprint Cookies

Close-up of classic thumbprint cookies filled with glistening red jam on a white plate.
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Bake buttery, shortbread-like thumbprint cookies filled with your favorite jam for a festive holiday cookie platter. These easy-to-make cookies offer a delightful mix of tender cookie, crunchy edges, and sweet jam.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup finely chopped nuts (pecans or walnuts) or shredded coconut (optional)
  • 1/2 cup jam (raspberry, apricot, or your favorite)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg yolk and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. If using, spread the chopped nuts or coconut on a small plate.
  6. Roll the dough into 1-inch balls. If using nuts or coconut, roll each ball in the mixture to coat.
  7. Place the dough balls about 2 inches apart on the prepared baking sheets.
  8. Use your thumb or the back of a small spoon to create an indentation in the center of each cookie. Make the indentation deep enough to hold about 1 teaspoon of jam.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Remove the cookies from the oven. If the indentations have spread, gently press them down again with the back of a spoon while the cookies are still warm.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. Once cooled, spoon about 1 teaspoon of jam into the indentation of each cookie.

Notes

  • For best results, ensure your butter is softened but not melted.
  • If your dough is too sticky, you can chill it in the refrigerator for about 30 minutes before rolling into balls.
  • To prevent spreading, you can chill the rolled balls for 15 minutes before making the indentation.
  • You can make the indentation twice: once before baking and again after baking, to ensure it stays deep.
  • Experiment with different jam flavors and nut coatings for variety.

Nutrition

Find it online: https://carlacooking.com/thumbprint-cookies-jam-buttery-treasures/