I've tested and perfected these classic thumbprint cookies until they are so good, that I'm wondering why we only tend to make these around the holidays!? With less than 10 simple ingredients, I'll teach you how to make buttery cookies with a sweet jam center that leaves your friends and family begging for more.
Prep Time15 minutesmins
Cook Time13 minutesmins
Cooling Time10 minutesmins
Course: Dessert
Cuisine: American
Keyword: thumbprint cookies
Servings: 24cookies
Author: Beth
Ingredients
1cupunsalted buttersoftened
⅔cupgranulated sugar
1egg yolk
1tspvanilla extract
2cupsall-purpose flour
1tspcornstarch
½tspsalt
½cupjamI used raspberry jam and apricot jam
Rolling Cookies
⅓cupgranulated sugar
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 1-2 minutes. This can be done using a hand mixer or a stand mixer.
Beat in the egg yolk and vanilla extract until well combined.
Add the all-purpose flour, cornstarch and salt. Mix on low until a soft cookie dough forms. Be careful not to overmix; just mix until the ingredients are combined.
Shape the cookie dough into 1-inch balls. You can use a cookie scoop or your hands for this.
Roll each cookie dough ball in granulated sugar until it's coated evenly.
Place the sugar-coated cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a teaspoon to create an indentation in the center of each cookie.
Spoon a small amount (about 1/2 teaspoon) of jam into the indentation of each cookie. You can use your favorite flavor of jam or preserve.
Bake the cookies in the preheated oven for 10-13 minutes or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet completely.