Description
These classic Thumbprint Cookies are a delightful treat that’s perfect for any occasion. With a buttery cookie base and a sweet jam center, these cookies are sure to be a hit with everyone.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 1/2 cup fruit preserves or jam (such as raspberry, strawberry, or apricot)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add extracts: Mix in the vanilla extract and almond extract if using.
- Add dry ingredients: Gradually add the flour and salt, mixing until a soft dough forms.
- Shape the cookies: Scoop the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Add filling: Use your thumb or the back of a spoon to gently press a well into the center of each cookie. Fill each indentation with about 1/2 teaspoon of your chosen jam or preserves.
- Bake: Bake for 12–15 minutes, or until the edges are just lightly golden.
- Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- To keep the jam from spreading too much, chill the shaped dough balls for 15 minutes before baking.
- You can use different jams to create a variety plate.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
