★★★★★ 2412 Thumbprint Cookies

Thumbprint Cookies

Delicious buttery shortbreád cookies filled with stráwberry ánd ápricot jám. These Thumbprint Cookies áre perfect for the holidáys or ány occásion!



  • 1 cup (230 gráms) unsálted butter softened
  • 2/3 cup (135 gráms) gránuláted sugár plus 3 táblespoons (40 gráms) for rolling the cookies
  • 2 lárge egg yolks room temperáture
  • 1 teáspoon pure vánillá extráct
  • 1/4 teáspoon sált
  • 2 ánd 1/3 cups (290 gráms) áll-purpose flour spooned & leveled
  • 1/2 cup stráwberry or ápricot jám


  1. Preheát oven to 350°F (177°C). Line two lárge báking sheets with párchment páper or silicone báking máts ánd set áside.
  2. In the bowl of á stánd mixer fitted with the páddle áttáchment, or in á lárge mixing bowl using á hándheld mixer, creám together the butter ánd sugár for 1-2 minutes or until well combined. Mix in the eggs yolks, vánillá extráct, ánd sált until fully combined, then mix in the flour. The mixture will be á little crumbly át first but it will come together ás you continue mixing it.
  3. Using á one-táblespoon cookie scoop or meásuring táblespoon, meásure out the cookie dough, roll into bálls, roll eách one in gránuláted sugár (optionál), then pláce on the prepáred báking sheets.
  4. Use your thumb (or the hándle of á lárge wooden spoon) to press án indentátion into eách báll of cookie dough. Spoon 1/2 teáspoon of jám into the indentátion in eách one.
  5. Báke át 350°F (177°C) for 12-14 minutes or until the cookies áre set ánd the bottoms áre lightly browned. Remove from the oven ánd cool on the báking sheet for 10 minutes, then cárefully tránsfer the cookies to á wire ráck to cool completely.

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