Print

Easy Thumbprint Cookie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

This Easy Thumbprint Cookie Recipe features buttery soft cookies filled with a variety of jam and nut fillings, perfect for teatime or holidays. The cookies have a tender crumb with a sweet and fruity center, enhanced by crunchy nuts or chocolate variations. Simple to make, these cookies impress with their classic presentation and delightful flavors.

Ingredients

Cookie Dough

  • 2 cups unsalted butter, softened at room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
  • 5 cups all-purpose flour

Fillings and Toppings

  • 1 1/4 cups fruit or berry preserves or jam (such as raspberry, apricot, blueberry, cranberry)
  • 1 1/2 cups finely chopped nuts (such as salted pistachios, roasted almonds, pecans, hazelnuts)
  • Optional additions: lemon zest (for blueberry jam variation), Nutella hazelnut spread, chocolate kisses in place of jam

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line two large baking trays with silicone mats or parchment paper to prevent sticking.
  2. Prepare Cookie Dough: Place softened butter into a large mixing bowl and add both white and light brown sugars. Using a mixer, cream the butter and sugars together for 5 to 6 minutes until the mixture is fluffy and creamy.
  3. Add Wet Ingredients: Mix in vanilla extract, eggs, and sea salt. Continue mixing for a few more minutes until the eggs are fully incorporated, resulting in a smooth batter.
  4. Incorporate Flour: Add 2 cups of flour first and beat with the mixer. Then gradually add the remaining flour, mixing on low speed if using a stand mixer, or switching to a wooden spoon to mix by hand. The dough will appear dry and crumbly at first; keep working it until smooth and well combined, using your hands if needed to bring it together.
  5. Form Dough Balls: Use a small cookie scoop (about 1½ tablespoons or 25 grams) to portion out dough. Roll each scoop into a neat ball and place on the prepared trays spaced about 1½ inches apart, as the cookies will not spread much.
  6. Add Nut Coating: If desired, roll the dough balls into finely chopped nuts for added texture and flavor, then reshape the balls.
  7. Create Thumbprint Wells: Using the back of a ½ teaspoon measuring spoon or the end of a round wooden rod, press down gently but firmly in the center of each dough ball to create a deep well for the filling.
  8. Fill Cookies: Drop about 1 teaspoon of your chosen jam or filling into each indentation. Consider variations like raspberry jam with pistachios or Nutella with chopped hazelnuts.
  9. Bake Cookies: Bake at 375°F for 12 to 14 minutes until the bottoms are lightly golden. Avoid overbaking to keep cookies tender.
  10. Cool and Serve: Let cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. The jam will be hot right out of the oven, so allow cooling before serving.
  11. Storage: Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a freezer-safe container for up to 4 months.

Notes

  • Make sure butter is softened at room temperature for easy creaming.
  • Use a cookie scoop for uniform cookie size and even baking.
  • Customize fillings with various jams, nuts, or chocolate for different flavor profiles.
  • Cookies do not spread much during baking, so space them about 1½ inches apart.
  • Allow cookies to cool completely before storing to prevent sogginess.
  • These cookies pair wonderfully with coffee, tea, or hot chocolate.

Find it online: https://marthatasty.com/easy-thumbprint-cookie-recipe/