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
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 two baking sheets with parchment paper. Sift the flour and salt into a bowl. Cream the butter and sugar together until fluffy. Add the vanilla extract and beat to combine.
- Slowly add the flour mixture, one spoonful at a time. Use a spatula to scrape down the flour from the sides and bottom of the bowl as needed. Ensure the mixture is well combined; the dough will become crumbly but should hold together when pinched.
- Using your hands, take out approximately 1 tablespoon of the dough. Knead it in your palm with your fingers a few times, then roll it into a 1-inch (2.5 cm) ball. Place the balls on the baking sheet, leaving about 2 inches (5 cm) of space between them. Use your thumb to press a well in the center of each ball, and fill each well with 1/2 teaspoon of jam. Bake for 10 to 12 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them in an airtight 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