Thumbprint Cookies
Thumbprint Cookies - classic thumbprint cookie recipe with raspberry jam. This easy recipe is the best and yields buttery, crumbly and sweet cookies for the holidays.
Servings: 50 cookies
Calories: 45kcal
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- raspberry jam
Instructions
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Sieve the flour and salt into a bowl. Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
- Slowly 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.
- Using 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" (2.5cm) ball. Place them on the baking sheet, 2" (5cm) apart. Use your thumb and press a well in the center. Fill each well with 1/2 teaspoon jam.
- Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.
Video
Notes
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.
Nutrition
Serving: 4people | Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 12mg | Fiber: 1g | Sugar: 1g