Thumbprint Cookies

Why This Recipe Works

Delicious & Fruity: I love absolutely everything about this thumbprint cookies recipe! From the buttery, crumbly shortbread cookie to the fruity jam center that adds so much flavor! The contrast of flavors between the buttery cookie base and the sweet goodness of fruity jam makes these cookies irresistible.

Versatile: Thumbprint cookies are perfect to pair with all kinds of different flavors! The simple shortbread cookie goes with all you favorite sweet flavors. You can add any flavor of jam, chocolate, nut butters, or even Nutella to make a variety of cookies with flavors that everyone will love!

Ingredients

• Flour: All-purpose flour works great here!
• Cornstarch: Cornstarch helps the cookies to not spread too much in the oven so that the indentations stay in tact!
• Butter: Softened butter works best to beat it with the sugar. This will give the cookies a rich and buttery flavor!
• Sugar: Regular, granulated sugar works well!
• Egg Yolk: Egg yolk helps to add some structure to these thumbprint cookies!
• Jam: You can use your favorite store bought jams. Try all of your favorite flavors like apricot, strawberry, raspberry and blackberry!

Here’s How to Make It

Step by Step Instructions

1. Measure Dry Ingredients: Whisk together the flour and cornstarch, and set aside. (photo 1)
2. Combine Butter & Sugar: Beat together the butter and sugar until just combined. Beat in the egg yolk until smooth and light. (photos 2-5)
3. Add Flour: Stir in the flour mixture, switching to your hands when you can no longer work the dough with a wooden spoon. Careful not to overwork the mixture, you want to stop the moment no more streaks of flour remain. Chill the dough for 30 minutes. (photos 6-7)
4. Bake: Using a cookie scoop or a measuring spoon, roll the dough into balls that fit perfectly into a round 1 tbsp measure. Space them out on the baking sheet at least 1 1/2 inches apart, and using a 1/2 tsp spoon, make deep indentations in the top of each ball to hold the jam. (photos 8-9)
5. Fill: Fill each cookie indentation with heaped 1/4 tsp spoonfuls of jam. (photo 10)
6. Bake: Bake for 20-25 minutes until the cookies are just starting to turn golden. Cool on the baking sheets before transferring to an airtight container.

Expert Tips

• Add Nutella or nut butters! If you want to switch it up and not use jam, you can replace the jam and add Nutella or nut butter. But you will want to add that to the cookies after they are baked instead of before!
• Don’t over mix the dough! You want to combine the dough well enough that there are no dry streaks of flour, without over mixing! Over mixing the cookie dough can result in tough or dense cookies.
• If you prefer not to waste an egg white, beat it until just frothy with a splash of water and roll the balls of dough first into the egg white, then into chopped nuts, before placing them on the baking sheet and making the indentation to hold the jam.