Classic, easy and delicious with only 7 ingredients these Thumbprint Cookies the perfect quick and tasty cookie recipe to bake up for the holidays!
Cookies this time of year are classic. There are so many different kinds that people know and love! You really can’t go wrong with a cookie recipe, and once you find ones that you love, you are pretty much set. Some include these Molasses Cookies, tasty Melting Moments, and these Caramel Chocolate Thumbprint Cookies.
HOW TO MAKE THUMBPRINT COOKIES:
- In large bowl add your butter and sugar and beat until light and fluffy (Photos 1 & 2).
- Add in your vanilla, egg yolks and salt and beat again until combined (Photos 3 & 4).
- Lastly add in your flour and beat again until just combined (Photos 5 & 6).
- Using a small cookie scoop, scoop out dough and roll into balls and place on a parchment paper lined baking sheet (Photo 7).
- Using a 1/2 tsp measuring spoon press into your dough ball until it creates an indent (Photo 8).
- Fill a small piping bag with strawberry jam and squirt a little of the jam into each of your cookies, just until filled and bake in a 350 degree oven for about 13-15 minutes.
- Remove from oven and let cool, once cooled sprinkle with powdered sugar if desired.
HOW TO STORE THUMBPRINT COOKIES:
These cookies can be stored at room temperature for about 2-3 days. To refrigerate store in an airtight container and they should keep fresh for about a week. You can also freeze these cookies by again, storing in an airtight container such as a ziploc bag once they have fully cooled and place in freezer and should keep for 3 months.
These Classic Thumbprint Cookies are a staple for the holidays, and after seeing how easy they are to make, you have to whip them up, it’s a no-brainer!
You can use various types of jams, or preserves. We have made this with apricot, strawberry, raspberry, etc. It is all personal preference when it comes to making these cookies.
TIPS AND TRICKS FOR MAKING THUMBPRINT COOKIES:
- Line a baking sheet with parchment paper or silicone mat, this helps reduce spreading, especially with the amount of butter in this recipe.
- You do not need to chill these cookies, the dough should be firm enough right after mixing to be stable to roll and press before cooking, if its not, throw it in the refrigerator for about 30 minutes.
- Some thumbprint cookies are rolled in granulated sugar before you press your indent into them, you can also do that.
- Powdered sugar is optional, this is how we learned to make thumbprint cookies and adore the method.
If you are looking for that perfect holiday cookie recipe, look no further. Nothing get’s easier than these Thumbprint Cookies! They make great gifts, are one of the first cookies to go on a dessert tray and are just universally loved.
- 1 cup butter softened
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 1/2 tsp vanilla
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1/2 cup jam (any flavor) we used strawberry
- Preheat oven to 350 and line 2 baking sheets with parchment paper, set aside.
- In large bowl, beat together your butter and sugar until light and fluffy.
- Add in your egg yolks, vanilla and salt and beat until combined.
- Add in your flour and again, beat until combined.
- Using a small cookie scoop, scoop dough and roll into balls and place on baking sheets.
- Using a 1/2 tsp measuring spoon, indent the centers of the cookies so they spread slightly.
- Add your jam to a small piping bag and cut the tip off and fill each indent with jam, just until it reaches the top.
- Bake in oven for 13-15 minutse until bottoms turn slightly golden.
- Remove from oven and cool completely, sprinkle with powdered sugar if desired.