Classic Thumbprint Cookies (Video)

There’s something truly nostalgic about a batch of classic thumbprint cookies. These delicate, buttery cookies with their signature jam-filled centers are a staple of holiday baking and special occasions. Perfectly sweet with a hint of tartness from the jam, they’re as beautiful as they are delicious.

Ingredients:

• 1 cup (225 g) unsalted butter (room temperature)
• ⅓ cup (70 g) granulated sugar
• ⅓ cup (70 g) light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 ¼ cup (280 g) all purpose flour
• 2 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup sugar for dusting (optional)
• ⅓ cup (105 g) of jam or preserves in your favorite flavor

Instructions for Classic Thumbprint Cookies:

Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

Prepare Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, and salt. Set aside.

Cream Butter and Sugars:
In a large mixing bowl, cream the butter, granulated sugar, and light brown sugar using a spatula to combine first, then beat with a hand or stand mixer until light and fluffy, about 2-3 minutes.

Add Wet Ingredients:
Mix in the egg yolk and vanilla extract, scraping down the sides of the bowl as needed.

Incorporate Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, starting with a spatula to combine gently, then using the mixer if needed. Mix until just combined. Avoid overmixing.

Shape the Cookies:
Scoop out 1-tablespoon portions of dough and roll them into balls. If desired, roll each ball in the optional dusting sugar for an extra sweet coating.

Create the Thumbprints:
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or a teaspoon to gently press a hollow into the center of each ball.

Fill with Jam:
Fill each thumbprint with approximately ½ teaspoon of your favorite jam or preserves. To make the jam easier to work with, place it in a small microwave-safe bowl and heat for 5-10 seconds until softened and easy to stir, ensuring it doesn’t overheat. I used raspberry preserves from Aldi and sweet orange marmalade for a delightful variety.

Bake:
Bake the cookies in the preheated oven for 10-13 minutes, or until the edges are lightly golden. Be careful not to overbake to ensure the cookies stay tender.

Cool and Enjoy:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your perfectly sweet and buttery thumbprint cookies!

Tips for Perfect Thumbprint Cookies:

• Use Room Temperature Butter:
  Softened butter blends more evenly with the sugars, resulting in a smoother, more tender dough.
• Chill the Dough (Optional):
  If the dough feels too soft or sticky, chilling it for 20-30 minutes can make shaping the cookies easier and help them hold their shape better during baking.
• Create Neat Indentations:
  Use your thumb, the back of a spoon, or the end of a round utensil to create even, deep indentations without cracking the dough. If cracks form, gently press them back together.
• Choose the Right Jam:
  Use a thick jam or preserves to prevent it from spreading too much during baking. Avoid overly watery or runny options.
• Don’t Overfill with Jam:
  Add just enough jam to fill the indentation (about ½ teaspoon) to prevent it from spilling over while baking.
• Bake Evenly:
  Space the cookies about 2 inches apart on the baking sheet to allow for even baking and air circulation.
• Check Doneness Carefully:
  Look for lightly golden edges. Overbaking can make the cookies dry instead of tender.
• Use Sugar for Rolling (Optional):
  Rolling the dough balls in sugar adds a touch of sparkle and a delicate crunch to the outer layer.
• Experiment with Flavors:
  Try different jams, like raspberry, apricot, or strawberry, or fill with chocolate spread, caramel, or lemon curd for variety.

How to Store Thumbprint Cookies:

• At Room Temperature:
  Place the cookies in an airtight container in a single layer or separated by parchment paper to avoid sticking. They will stay fresh for up to 5 days at room temperature.
• Refrigeration:
  If your cookies contain perishable fillings like cream cheese or curd, store them in an airtight container in the refrigerator for up to 1 week.
• Freezing:
  • Unfilled Cookies: Freeze the unfilled baked cookies in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. Add the jam or filling after thawing.
  • Filled Cookies: Flash freeze cookies with jam by placing them on a tray in the freezer until firm, then stack them in a freezer-safe container with parchment paper between layers. They can also be stored for up to 3 months.
• Thawing:
  Allow frozen cookies to thaw at room temperature for 1-2 hours before serving.

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