This recipe uses butter, sugar, egg yolk, and jam. You make small balls, press a thumb print, and fill them with jam. The cookies bake in about 12–15 minutes. They are good warm or at room temperature. For another simple cookie idea, see the moist carrot cake cookie post.
Why make this recipe
Thumbprint Cookies are soft, simple, and sweet. You can make them with common ingredients. They take little time and make a nice gift or snack. If you like easy cookie recipes, you may also enjoy a moist spiced cookie like the carrot cake cookies recipe for a change.
How to make Thumbprint Cookies
- Preheat oven and get a baking sheet ready.
- Cream butter and sugar until light.
- Add egg yolk and vanilla, mix well.
- Stir in flour and salt until the dough holds together.
- Roll dough into small balls.
- Press the center of each ball with your thumb to make an indentation.
- Spoon a little jam into each indentation.
- Bake until the edges turn light gold.
- Let the cookies cool before you move them.
Ingredients :
1 cup unsalted butter, softened, 1/2 cup granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1/4 teaspoon salt, 1/2 cup sweet jam (your choice)
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Gradually blend in the flour and salt until just combined.
- Roll the dough into small balls and place them on a baking sheet.
- Use your thumb to make an indentation in the center of each ball.
- Fill each indentation with a small spoonful of jam.
- Bake in the preheated oven for 12-15 minutes or until lightly golden.
- Let cool before serving.
How to serve Thumbprint Cookies
Serve them on a plate at room temperature. You can warm them a little in the oven for a few minutes before serving. They go well with tea, coffee, or milk. For a party, arrange them on a platter with other small cookies.
How to store Thumbprint Cookies
Keep them in an airtight container. Store at room temperature for up to 4 days. If you use a wet jam, you can also chill them for up to a week. Freeze baked cookies in a sealed bag for up to 2 months; thaw at room temperature before serving.
Tips to make Thumbprint Cookies
- Use softened butter, not melted, for the right dough texture.
- Chill the dough 15 minutes if it feels too soft to roll.
- Press the thumb gently so the sides do not crack.
- Use a small spoon or piping bag for neat jam filling.
- Bake one sheet at a time for even color.
Variation
- Use different jams: raspberry, apricot, strawberry, or lemon curd.
- Roll the dough in powdered sugar before baking for a sweet crust.
- Add a little almond extract instead of vanilla for a nutty note.
- Use chopped nuts in the thumbprint before adding jam for crunch.
FAQs
Q: Can I use whole eggs instead of just yolk?
A: Yes, but the texture will change a bit. The yolk gives a richer, tender cookie.
Q: Can I make the dough ahead of time?
A: Yes. Wrap the dough and chill up to 2 days, or freeze for up to a month.
Q: What jams work best?
A: Any smooth jam works. Thick jams hold their shape better in the bake.
Q: Do I need to line the baking sheet?
A: You can use parchment paper or a silicone mat for easy cleanup and even baking.
Q: Can I make them gluten-free?
A: Yes. Use a gluten-free all-purpose flour blend that replaces wheat flour cup-for-cup.
Conclusion
If you want a detailed guide with photos, try this clear recipe from Thumbprint Cookies – Sugar Spun Run. For another trusted version and user reviews, see the Perfect Thumbprint Cookies Recipe.
Thumbprint Cookies
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Use softened butter, not melted.
- 1/2 cup granulated sugar
- 1 number egg yolk Gives a richer, tender cookie.
- 1 teaspoon vanilla extract Can substitute with almond extract for a nutty flavor.
- 2 cups all-purpose flour Can be substituted with a gluten-free blend.
- 1/4 teaspoon salt
- 1/2 cup sweet jam (your choice) Raspberry, apricot, strawberry, or lemon curd are great options.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet.
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Gradually blend in the flour and salt until just combined.
- Roll the dough into small balls and place them on the baking sheet.
- Use your thumb to make an indentation in the center of each ball.
- Fill each indentation with a small spoonful of jam.
Baking
- Bake in the preheated oven for 12-15 minutes or until lightly golden.
- Let cool before serving.