This thumbprint cookies recipe is easy to make. Set the butter out to reach room temperature before making this recipe. Also, be sure to allow time for chilling the dough. This will keep the cookies from spreading. Fill them with jelly, jam, preserves, or marmalade, Hershey Kisses, frosting, caramel, and more. Get creative with flavors and combinations. There is an optional glaze recipe to drizzle on after the cookies cool.
Course Dessert
Cuisine American
Keyword recipe for thumbprint cookies, thumbprint cookies, thumbprint cookies recipe, thumbprint cookies with glaze, thumbprint cookies with jam
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Dough chilling time 20 minutesminutes
Servings 30cookies
Equipment
2 baking sheets two are preferred but you can use one if you chill the dough in a container
Parchment paper or silicone mat
2 bowls for making the dough
1 small bowl optional to warm the jam
1 medium bowl for making the glaze optional if making
Spoon or spatula
Electric mixer (stand or hand) optional; you can also mix by hand
Set butter out ahead of time so it will be at room temperature (30 - 60 minutes). Line baking pan with parchment or silicone baking mat (to bake the cookies) and leave one without it (to chill the dough on).
In large mixing bowl, cream butter and granulated sugar together.
Add in egg yolks and pure vanilla extract. Mix.
In a medium bowl, add in flour and salt and combine. Slowly add to butter and sugar mixture. Combine but do not overmix.
When dough comes together, use a tablespoon or dough scoop to make cookie dough balls. Roll each in your hands, place on cookie sheet, and immediately press into the center with your thumb or ½ teaspoon.
Chill dough on the cookie sheet in the freezer for 20 minutes or in the refrigerator for 30 - 60 minutes.
Preheat oven to 350ºF while dough is chilling.
Remove half the dough from the freezer or fridge and fill with jam. Set them on the prepared baking sheet. If jam is too thick, you can put it in a small bowl and microwave for 5 - 10 seconds. Leave the remaining dough to chill.
Place baking tray in the preheated oven for 12 - 15 minutes or until the edges just begin to brown.
Remove from oven, and leave on baking pan to finish baking. After 5 minutes or so, set cookies on cooling rack.
Take out remaining dough and fill with jam. Repeat steps 9 - 10.
If making glaze, while the second batch is baking, mix confectioners sugar, pure vanilla extract, and milk in bowl. Drizzle onto cooled cookies so it sets.
Notes
Make sure butter is room temperature.
Use egg yolks and not the whites which will enhance the texture. Use thumb or measuring spoon to make indents in cookies.
Leave half the dough in the freezer; don't bake entire batch at once.
Use any flavors of jam, jelly, etc. you want. A combination makes for a nice presentation.
Add jam before baking.
If making the glaze, drizzle it on after the cookies are cooled completely.