Wednesday 29 December 2021

Thumbprint Cookies

Hello everyone, hope you all had a great Christmas! Thought of ending the year with this cute Thumbprint Cookies recipe that I tried couple of times and came out well. It’s a very easy recipe, you can fill the cookies with any jam/preserve or even citrus curd of your liking. Do try and let me have your feedback.


Thumbprint Cookies

(From here)


Unsalted butter - 1 cup (226g), softened to room temperature

Sugar - ⅓ cup (70g)

Light brown sugar - ⅓ cup(70g), tightly packed 

Egg yolk -1 large 

Vanilla extract - ¾ tsp 

All-purpose flour -2 ¼ cup (280g)

Cornflour - 2 tsp 

Salt - ½ tsp 

Sugar - ½ cup for rolling (optional)

Jam or preserves -  cup (I used strawberry jam)


  • Place butter in the bowl of a stand mixer and beat until creamy.
  • Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined.
  • Add egg yolk and vanilla extract and beat well.
  • In a separate bowl, whisk together flour, cornflour, and salt. 
  • With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. 
  • Scoop cookie dough into small sized balls and roll very well.
  • Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the centre of the cookie dough.  Repeat until all the dough has been used.
  • Transfer cookie dough to freezer and chill for 30 minutes.
  • Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.  Heat 5-10 seconds or until jam is no longer firm and is easy to stir.
  • Spoon jam into each thumbprint, filling each indent to the brim.  
  • Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
  • Allow cookies to cool completely on baking sheet and store in an airtight container.


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