Description
These Thumbprint Cookies feature a buttery shortbread base with a sweet jam center, making them perfect for holidays, bake sales, or cozy afternoons.
Ingredients
- 1 cup unsalted butter, at room temperature
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- ¼ cup jam (apricot, seedless raspberry, or preferred variety)
- ⅓ cup granulated sugar (for coating)
Instructions
- Beat butter and ⅔ cup sugar in a stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add vanilla (or almond) extract and salt; mix until incorporated.
- Reduce mixer speed and gradually add flour until dough begins to form. If crumbly, knead gently by hand until it comes together.
- Wrap dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop 1 tablespoon of dough, roll into a ball, and roll in remaining sugar.
- Place dough balls on baking sheets and press a thumbprint indentation in the center of each.
- Fill each indentation with about ½ teaspoon of jam.
- Bake for 14–15 minutes, or until edges just begin to brown.
- Cool on baking sheet for 1 minute, then transfer to wire rack to cool completely.
Notes
- Chill the dough to prevent cookies from spreading.
- Jam can be swapped with lemon curd or ganache for variety.
- Almond extract provides a nuttier flavor alternative.
- Optional: drizzle icing or roll in chopped nuts for decoration.
- Store in an airtight container for up to 5 days at room temperature or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
