Thumbprint Cookies

These festive and delicious thumbprint cookies are the perfect addition for any Christmas celebration. Learn how to make them with this easy recipe and impress your loved ones this holiday season.

Course cookies, Dessert

Cuisine American

Keyword can you freeze thumbprint cookies, can you freezethumbprint cookies, how to make a thumbprint cookie, how to make thumbprint cookies, raspberry thumbprint cookies, thumbprint cookie recipe, thumbprint cookies recipe

Prep Time 20

Cook Time 11

Servings cookies

Calories 130kcal

Author Beth Pierce

Ingredients

1 cup unsalted butter softened
⅔ cup granulated sugar
1 large egg yolk room temperature
1 teaspoon vanilla extract
½ teaspoon salt
2¼ cups all-purpose flour
¼ cup granulated sugar for rolling optional
½ cup raspberry or apricot jam see notes

Instructions

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Using a stand or handheld mixer at medium speed, cream the butter and sugar until light and fluffy. Reduce the speed to low and add the egg yolk, vanilla extract, and salt. Mix just until incorporated.
Add the flour and mix just until combined, scraping down the bowl and the beater as needed.
Put the 1/4 cup sugar in a shallow bowl or plate with a lip. Scoop the dough using a one-tablespoon cookie scoop and roll it into balls. Roll the balls through the sugar and place them 2 inches apart on a parchment-covered baking sheet. Using a rounded teaspoon, indent the center of the cookies.
Spoon the jam into a microwaveable bowl and microwave for 15-second increments until warm. Fill the indentations in the cookies to the top with the warm jam.
Bake for 11-12 minutes or until lightly browned on the edges.

Notes

Measure the flour by spooning it into the measuring cup and leveling it off with a table knife.
Soften your butter by removing it from the fridge a couple of hours before starting this recipe. Warm the egg by removing it from the fridge about an hour before starting the recipe.
For best results, use parchment paper or a silicone baking mat. These promote even baking and reduce spreading.
For a fair amount of jelly in the cookie, use the back side of a rounded teaspoon to make the indentations. The metal ones work great.
I like rolling the cookies right after preparing the dough. I find that chilling the dough causes more cracks. They usually end up with little cracks after baking, which gives the cookies character.

Nutrition