Description
Delightfully sweet and buttery thumbprint cookies filled with your choice of raspberry, strawberry, or blueberry jam. These classic cookies feature a soft, tender texture with a sweet jam center, perfect for tea time or festive occasions.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Wet Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar, plus more for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
Fillings
- 1/3 cup raspberry, strawberry, or blueberry jam
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and fine salt until well combined.
- Cream butter and sugar: In a separate bowl, use a hand-held mixer to whip the softened butter and sugar together for about 5 minutes until the mixture becomes fluffy and light in color.
- Combine wet ingredients: Beat in the egg and vanilla extract into the butter mixture until just combined, ensuring not to overmix.
- Add dry ingredients: Gradually add the dry flour mixture in two increments to the wet mixture, mixing just until incorporated to form a soft dough.
- Form cookie balls: Using a cookie scoop, shape the dough into 1-inch balls, then gently roll each ball in sugar to coat.
- Arrange cookies: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Create thumbprints: Press your thumb or the back of a spoon into the center of each ball to create a 1/2-inch deep indentation for the jam filling.
- Fill with jam: Spoon approximately 3/4 teaspoon of your chosen jam into each indentation, filling it generously but without overflowing.
- Bake cookies: Bake the cookies in the preheated oven for about 15 minutes or until the edges turn golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets to firm up before transferring to a rack or serving.
Notes
- For softer cookies, reduce baking time to 12-13 minutes.
- You can substitute jam with chocolate spread or lemon curd for variety.
- If dough is too sticky, chill it for 30 minutes before scooping.
- Use parchment paper or silicone mats to prevent cookies from sticking.
- Rolling dough balls in sugar adds a sweet crunch and attractive sparkle to the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
