Description
Delicious homemade thumbprint cookies filled with your choice of raspberry, strawberry, or blueberry jam. These buttery cookies have a soft texture with a sweet, fruity center that makes them perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Wet Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar plus more for rolling
- 1 egg
- 1 teaspoon pure vanilla extract
Filling
- 1/3 cup raspberry, strawberry, or blueberry jam
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a separate bowl, use a hand-held mixer to whip the softened butter and sugar until the mixture is fluffy, which should take about 5 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined with the butter and sugar mixture.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients in two parts, mixing just until everything is incorporated to avoid overworking the dough.
- Shape Cookies: Scoop the dough into 1-inch balls using a cookie scoop, then roll each ball in sugar to coat evenly.
- Make Thumbprints: Place the dough balls about 2 inches apart on the prepared baking sheets. Press your thumb into the center of each ball to create a 1/2-inch deep indentation.
- Add Jam: Fill each thumbprint indentation with approximately 3/4 teaspoon of your chosen jam flavor.
- Bake: Bake the cookies in the preheated oven for about 15 minutes or until the edges turn golden brown.
- Cool: Allow the cookies to cool on the baking sheets before transferring them to a wire rack or serving plate.
Notes
- Make sure the butter is softened to room temperature for easier mixing and fluffier dough.
- Use parchment paper or silicone baking mats to prevent cookies from sticking to the pan.
- You can substitute the jam with any other fruit preserves or chocolate spread if desired.
- If you want crunchier cookies, bake for an extra 2–3 minutes but watch closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
