Tasty Thumbprint Cookies
Delight your taste buds with these Tasty Thumbprint Cookies—a classic treat that combines buttery, crumbly shortbread and a burst of fruity jam in every bite. Perfectly portioned and irresistibly adorable, these cookies are made with pantry staples like unsalted butter, all-purpose flour, and a dollop of your favorite jam or fruit preserves. The soft, melt-in-your-mouth dough is easy to prepare, and the signature "thumbprint" shape adds a homemade charm to these bake sale favorites. Ready in under 40 minutes, these cookies make a picturesque addition to holiday spreads, afternoon tea, or any sweet indulgence. Plus, they store beautifully for up to five days, making them an ideal make-ahead dessert. Whether you're a beginner baker or a seasoned pro, this recipe guarantees crisp edges, tender centers, and endless flavor possibilities.
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Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams jam or fruit preserves (any flavor you like)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the egg yolk and vanilla extract to the bowl and mix until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 5
Scoop out about 1 tablespoon of dough and roll it into a ball. Repeat with the remaining dough, placing the balls about 2 inches apart on the prepared baking sheets.
Step 6
Using your thumb or the back of a wooden spoon, gently press into the center of each dough ball to create an indentation. Be careful not to press all the way through.
Step 7
Fill each indentation with about 1/2 teaspoon of jam or fruit preserves, making sure not to overfill.
Step 8
Bake in the preheated oven for 13-15 minutes, or until the edges of the cookies are lightly golden.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | 730.2 grams (730.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3341 |
| Total Fat 200.80g | 257% |
| Saturated Fat 115.00g | 575% |
| Cholesterol 685mg | 228% |
| Sodium 1255mg | 55% |
| Total Carbohydrate 377.60g | 137% |
| Dietary Fiber 8.30g | 30% |
| Total Sugars 161.70g | |
| Protein 31.20g | 62% |
| Vitamin D 18IU | 91% |
| Calcium 118mg | 9% |
| Iron 13mg | 73% |
| Potassium 475mg | 10% |
Source of Calories