Description
These easy-to-make Thumbprint Cookies are buttery with fruity centers, perfect for using up leftover jams or curds for a delicious homemade treat.
Ingredients
Cookie Ingredients
- 1 cup Unsalted butter, softened (Ensure butter is softened but not melted.)
- 1/2 cup Granulated sugar (Helps keep the cookie crisp on the edges.)
- 1 large Egg yolk (Provides richness and helps bind the dough.)
- 1 teaspoon Vanilla extract (Enhances the butter flavor.)
- 2 cups All-purpose flour (Spoon and level when measuring.)
- 1/4 teaspoon Salt (Balances the flavors.)
Filling Options
- 1/2 teaspoon Jam or Fruit preserves (Best options include raspberry, strawberry, apricot, and blueberry.)
- 1/2 teaspoon Lemon curd (Can use lime or orange curd as alternatives.)
Instructions
Preparation
- Cream the butter and sugar together until lighter and fluffy, about 2 minutes with a mixer.
- Add the egg yolk and vanilla. Mix until smooth.
- Add flour and salt. Mix on low just until there is no dry flour. Do not overmix.
- Chill the dough for 20 to 30 minutes if it’s warm.
Shaping
- Scoop the dough into 1 tablespoon balls and roll them smooth.
- Gently press your thumb into the center of each ball to create a deep well.
- Re-press the wells if they puff up after baking.
Filling
- Fill each indentation with about 1/2 teaspoon of jam, preserves, or curd.
- Avoid overfilling to prevent spillage while baking.
Baking
- Preheat your oven to 350°F (175°C).
- Bake for 10 to 12 minutes until the edges are set and bottoms just turning golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for 3-4 days. Keep curd-filled cookies refrigerated after day 1.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American