Thumbprint Cookies – Best, buttery and sweet cookies filled with raspberry jam.
Easy recipe that anyone can make this holiday season.
So this month, I am sharing a few of my favorite cookies recipes as well as party foods with you.
When I decided to make thumbprint cookies, I knew that I had to buy an excellent jam.
After all, thumbprint cookies are precisely butter cookies filled with jam.
Rasberry jam is an excellent filling for the thumbprint cookies.
I love the fresh taste of the berries, the slight tartness, with just the perfect balance of sweetness, and the aroma…oh, the aroma and fragrance of the berries.
Anyway, thumbprint cookie is a holiday classic so if you are making them this year, you can try out my thumbprint cookies recipe.
Thumbprint Cookies Recipe
Thumbprint Cookies - Best, buttery and sweet cookies filled with raspberry jam. Easy recipe that anyone can make this holiday season.
- 1 3/4 cups all-purpose flour (222 g)
- 1/4 teaspoon salt
- 3/4 cups unsalted butter, softened (6 oz./ 170 g)
- 1/2 cup fine baking sugar (113 g)
- 1/2 teaspoon vanilla extract
- raspberry jam
- 1Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper.
- 2Sieve the flour and salt into a bowl. Whisk it and set aside.
- 3Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
- 4Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
- 5Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1" ball. Place them on the baking sheet 2" apart. Use your thumb and press a well in the center. Fill each well with 1/2 teaspoon jam.
- 6Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.
This recipe is halved from the original recipe.
You can use your preferred jam for the filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam.