How do you freeze thumbprints?

You can freeze baked thumbprint cookies for up to 3 months. I would not recommend freezing the dough because it will crack and not spread nicely when baked.

Why are my thumbprint cookies cracking when I put in my thumbprint?

Thumbprints crack if the dough is too cold or pressed to aggressively. I recommend using your index finger and pressing firmly but make the indent slowly. I know they are called “thumbprints” but most people’s thumbs are actually too big for this task and will crack the dough! If the dough does crack, just form it back into a round shape around the fingerprint. No big deal!

Why are my thumbprint cookies falling apart?

It is important that you don’t chill this dough. The butter solidifies and it will make the dough crack and fall apart when shaped and pressed with your thumb. Shape and bake immediately after mixing, or if you accidentally chilled the dough, allow it to warm up to room temperature before continuing.

thumbprint cookies

Description

These soft, tender thumbprint cookies are flavored with vanilla extract, rolled in granulated sugar and then filled with a variety of jams! These easy cookies come together with just 5 ingredients in under 30 minutes and stay fresh for up to 10 days at room temperature!

Ingredients

Units Scale

1/2 cup unsalted butter, softened (113g)
1/3 cup powdered sugar (36g )
1 1/3 cup all-purpose flour (173g)
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup granulated sugar, for rolling
1/3 cup jam, preserves or jelly

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Instructions

Preheat the oven to 325°F conventional (no fan) and line one baking sheet with parchment paper. I do not recommend using the convection setting for these cookies.
In the bowl of a stand mixer fitted with the paddle attachment, add all the ingredients. (Butter, powdered sugar, all-purpose flour, kosher salt, and vanilla extract.) Mix on medium-low speed until a smooth dough forms.
Pinch off pieces of dough about an inch across. Roll into a ball and then roll in granulated sugar. You will have approximately 15 cookies.
Place on parchment lined baking sheet about an inch apart, offset slightly. Press your thumb or forefinger into the center of each cookie gently, making an indentation. It should go about halfway into the cookie. Fill with jam before baking, but bake unfilled for a chocolate filling.
Bake in preheated oven for 12-15 minutes or until the surface looks matte and no longer glossy. I rotated my trays after 6 minutes.
Cool completely on a wire rack.

Notes

Yield – 15 cookies

Variations – Try orange, coffee, peppermint or lemon extract in place of the vanilla. Roll in chopped pecans or walnuts.

Storage – Store these cookies in an airtight container at room temperature for up to 10 days. They taste best when eaten within 5 days, but those filled with jam will stay soft & moist for 10 days!