These thumbprint cookies are made with traditional sugar cookie dough, rolled in granulated sugar, and then filled with your favorite jam! No matter what flavor of jam, jelly, or preserves you choose, these cookies are going to be incredibly delicious! They are buttery, fruity, and the perfect addition to any cookie platter!
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Instructions
Prepare the Thumbprint Cookie Dough
Use your stand mixer or hand mixer to beat the butter until light and creamy.
Add the sugar and brown sugar, and beat at medium speed for about 2 minutes, scraping down the bowl as needed. Then, add in the egg yolk and vanilla extract and beat well.
In a separate bowl, whisk together the flour, cornstarch, and salt. Then, gradually add the mixture to the wet dough in small increments with the mixer on low speed until combined. *This dough is meant to be very crumbly and dry.
Use a cookie scoop or tablespoon to scoop out the dough and use your hands to roll it into a smooth ball. *Make sure the dough is very smooth and there are no seams so that your cookies don't crack.
Roll the dough balls in the granulated sugar until fully coated, and then place them onto a parchment paper-lined baking sheet. Use your thumb (or a rounded teaspoon) to gently press an indention into the center of the balls. Repeat until you have used all of the dough.
Transfer the baking sheet to the freezer and allow the cookie dough to chill for 30 minutes.
Fill & Bake
Once chilled, preheat your oven to 375°F (190°C) and place your jam, jelly, or preserves into a small microwave-safe bowl. Heat the jam for 5-10 seconds, or until you can easily stir it but is not hot.
Use a spoon to scoop the jam into each of the thumbprint indentions, filling the cavity all the way to the brim. Arrange the cookies so that they have 2 inches of space between them on the parchment paper-lined baking sheet(s).
Bake at 375°F (190°C) for 10-11 minutes, or until the edges are only beginning to turn golden.
Remove the cookies from the oven and allow them to cool completely.
Notes
To avoid cracking, make sure that you roll the dough into very smooth balls. You don't want there to be any seams, lines, or cracks in the dough balls.
As the cookies cool off, the jelly will firm up. It will remain slightly tacky to the touch, but you could easily stack the cookies on top of each other without worrying about them sticking together.
You can use any of your favorite jam, jelly, or preserves for this recipe!
To store: Keep your cookies stored at room temperature in a sealed container for 4-5 days.
To freeze: Thumbprint cookies can be frozen for up to 3 months. When ready, thaw to room temperature before serving.
To freeze dough: To freeze, roll the cookie dough balls and place them into the freezer until solid. Then, you can transfer them to a different container or bag and freeze them for up to 3 months. Allow to defrost overnight before rolling in sugar, filling with jam, and baking as directed.
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Course Cookies & Bars Recipes, Dessert, Dessert Recipes, Fruit Desserts