Thumbprint Cookies
Buttery, tender shortbread cookies rolled in sugar, pressed with a thumbprint, and filled with jam for a simple cookie that looks as good as it tastes.
Servings: 15 Cookies
Ingredients
- ½ cup unsalted butter 113g, softened
- ⅓ cup powdered sugar 36g
- 1 ⅓ cup all-purpose flour 173g
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¼ cup Granulated sugar for rolling
- ⅓ cup jam preserves, or jelly
Instructions
- Preheat the oven to 325°F conventional (no fan) and line a baking sheet with parchment paper.
- Add the butter, powdered sugar, flour, salt, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until a smooth dough forms.
- Pinch off pieces of dough about an inch across, roll each into a ball, then roll in granulated sugar. You will have approximately 15 cookies.
- Place the dough balls on the prepared baking sheet about an inch apart. Press your thumb or forefinger gently into the center of each cookie to make an indentation about halfway through. Fill each indentation with jam before baking.
- Bake for 12 to 15 minutes, rotating the pan after 6 minutes, until the surface looks matte and no longer glossy. Cool completely on a wire rack.
Video
Notes
Yield: This recipe makes approximately 15 cookies depending on how large you pinch your dough pieces. Keep them close to an inch across for consistent sizing and even baking. You could also use a scale.
Technique: Do not use the convection setting. The fan circulates heat too aggressively for this delicate dough and can cause the edges to set and brown before the centers are done.
Measuring: Weigh your flour if you can. At 173g, it's a precise amount, too much flour packed into a cup measure will make the dough dry and crumbly, and harder to roll cleanly.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, arrange in a single layer first, then transfer to a freezer bag for up to 2 months.
Technique: Do not use the convection setting. The fan circulates heat too aggressively for this delicate dough and can cause the edges to set and brown before the centers are done.
Measuring: Weigh your flour if you can. At 173g, it's a precise amount, too much flour packed into a cup measure will make the dough dry and crumbly, and harder to roll cleanly.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, arrange in a single layer first, then transfer to a freezer bag for up to 2 months.
Nutrition
Calories: 140kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 81mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg