Thumbprint Cookies
Tender, buttery cookies rolled in sugar and topped with your favorite jam, ready in under 30 minutes.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 0.6667 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.25 teaspoon salt
Jam Filling
- 0.5 cup jam of choice
Instructions
Cookie Dough
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.1 cup unsalted butter, 0.6667 cup granulated sugar
- Add egg yolk and vanilla extract; mix until the dough turns pale and well combined.1 large egg yolk, 1 teaspoon vanilla extract
- Reduce mixer speed to low; add flour and salt, mixing just until a soft dough forms. Avoid overmixing.2 cups all-purpose flour, 0.25 teaspoon salt
- Portion dough using a 1.5-tablespoon scoop. Roll each portion into a smooth ball and place 2 inches apart on baking sheets.
Jam Filling
- Press the center of each dough ball with your thumb or the back of a spoon to make a 1/2-inch deep well. Fill each indentation with about 1/2 teaspoon jam.
- Bake for 12–14 minutes, until edges are barely golden and centers look set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Dough can be made ahead and refrigerated up to 3 days; bake from chilled, adding 1–2 minutes to bake time.
Store cookies in an airtight container at room temperature for up to 5 days, best by day 3 for crispy sugar edges.