Thumbprint Jam Cookies
Prep Time: 8 Mins
Cook Time: 12 Mins
Total Time: 20 Mins
Serves: 12-16 cookies
Thumbprint cookies have been a household favourite for years. They are easy no-fuss cookies that don’t involve chilling or rolling out and cutting. They are soft clouds of vanilla buttery goodness with a touch of jam of your choice. They are also great to make with kids because making the thumbprint and filling the well with jam is super fun.
Ingredients
1 cup (230g) unsalted butter, softened
2/3 cup (135g) granulated sugar
2 large egg yolks, room temperature
1 teaspoon vanilla extract
½ teaspoon fine sea salt
2 1/3 cups (290g) all-purpose flour
½ cup jam of choice
Directions
Preheat oven to 350°F (180°C).
In a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes. Mix in the egg yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly but will come together when you form the balls.
Roll the dough into 1-2 tablespoon balls then place on a baking sheet lined with parchment paper about 5cm apart. You will need two baking sheets or cook them in batches.
Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
Bake for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
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Cookies keep for 3-4 days in the refrigerator or at room temperature. Leftovers can be frozen for 3 months in the freezer. The cookie dough will also freeze well for up to 3 months. Thaw the dough overnight in the refrigerator and then follow steps 3-5 in the recipe.
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Per 1 serving (15 total):
Calories: 244
Carbohydrates: 30g
Protein: 2g
Fat: 14g
Saturated Fat: 8g
Fiber: 0g
Sugar: 14g
