Description
These Thumbprint Cookies are classic buttery treats filled with your choice of fruit jam or preserves. Soft, tender, and lightly golden, they offer a perfect balance of sweet dough and fruity filling, making them a delightful snack or dessert for any occasion.
Ingredients
Scale
For the Dough
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
For the Filling
- 1/4 cup fruit jam or preserves (such as raspberry, strawberry, or apricot)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This incorporates air for a tender texture.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until the mixture is fully combined and smooth, enhancing flavor and richness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution.
- Mix Dry into Wet: Gradually add the dry ingredients to the butter mixture while mixing until just combined. The dough will be soft but should hold its shape when pressed.
- Shape Dough Balls: Roll the dough into 1-inch balls and place them approximately 2 inches apart on the prepared baking sheet.
- Create Thumbprints: Using your thumb or the back of a spoon, gently make an indentation in the center of each cookie ball without breaking the dough.
- Fill with Jam: Spoon about 1/2 teaspoon of your chosen fruit jam or preserves into each indentation carefully.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges start to turn a light golden color.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust the cookies lightly with powdered sugar before serving for a delicate finish.
Notes
- You can use any fruit jam or preserves you like, such as raspberry, strawberry, apricot, or even mixed berry.
- Make sure the butter is softened but not melted for best creaming results.
- Do not overmix the dough once the flour is added to keep cookies tender.
- The indentation should be deep enough to hold jam but not so deep that it breaks the dough ball.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend of equal measure.
