Thumbprint Cookies
Delicious classic thumbprint cookies made filled with strawberry jam filling. With buttery flavor and a melt in your mouth texture, they are perfect for the holidays or any occasion.
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Servings: 24 cookies
Ingredients
- 2 cups (260g) all-purpose flour, sifted
- 1/2 cup + 2 tablespoons (120g) granulated sugar
- 3/4 cup (1 1/2 sticks/170g) unsalted butter, softened to room temperature
- 1 egg yolk
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup strawberry jam/preserves or your flavor of choice
Instructions
- Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until fluffy. Add egg yolk and vanilla extract and beat until combined. Slowly add flour and beat just until combined. Do not overmix.
- At this point, the dough is soft enough to work with. If the dough is too soft, chill dough in the fridge for at least 30 minutes. Roll dough into 1-1.5 inch balls (or 1 tablespoonful), place onto prepared baking sheets, leaving the space of 2 inch between cookies. Use your thumb or the back of a teaspoon to make a well into the center of each cookie and fill with about 1/2 teaspoon jam.
- Bake cookies for 12-14 minutes, or until cookies become golden brown at the edges. Transfer to a wire rack and allow to cool completely.
- Store cookies in an airtight container at room temperature for 3 days or in the refrigerator for a week.
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