Description
Buttery, tender thumbprint cookies filled with sweet jam, coated in sugar for a classic, bite-sized treat perfect for holidays and gatherings.
Ingredients
- 1 cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- ¼ cup jam (apricot and seedless raspberry recommended)
- ⅓ cup granulated sugar (for coating)
Instructions
- In a stand mixer bowl with paddle attachment, beat butter and granulated sugar on medium speed for 2-3 minutes until light and creamy.
- Add vanilla or almond extract and salt; mix to combine.
- Scrape sides, reduce speed to low, gradually add flour; mix until dough forms, finishing by hand if needed.
- Roll dough into ball, wrap in plastic wrap, refrigerate 1 hour.
- Preheat oven to 350°F (175°C); line baking sheets with parchment paper.
- Place ⅓ cup sugar in shallow bowl; scoop 1 tablespoon dough, roll into ball, coat in sugar; place on baking sheet.
- Press thumb into center to create indentation; fill with ½ teaspoon jam.
- Bake 14-15 minutes until edges just brown; cool 1 minute on sheet, then transfer to wire rack.
Notes
- Use different jams like strawberry, blueberry, or peach for variety.
- Keep dough well chilled to prevent spreading.
- Dough can be made and frozen for up to 3 months.
- Create deep enough indentation to prevent jam leaking.
- Use almond extract as flavor variation.
- Add finely chopped nuts to dough for texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
