Irresistible Thumbprint Cookies Recipe for Holiday Joy
This thumbprint cookies recipe features warm, buttery shortbread with a jam center, perfect for holiday gatherings.
Equipment
- stand mixer
- - Baking sheet
- - Wire rack
Ingredients
For the Batter
- 1 cup Salted Butter softened
- 3/4 cup White Sugar or brown sugar for deeper flavor
- 1 teaspoon Baking Powder
- 1 large Egg room temperature
- 1 teaspoon Pure Vanilla Extract use pure for best taste
- 2 cups All-Purpose Flour or 1:1 gluten-free flour blend
For the Jam Filling
- 1 cup Jam (Raspberry or Apricot) seedless preferred
Instructions
How to Make Thumbprint Cookies
- Preheat your oven to 325°F (165°C).
- Cream together the softened butter, white sugar, and baking powder in a stand mixer until light and fluffy, about 3-4 minutes.
- Add the large egg and pure vanilla extract to the mixture, beating until fully combined.
- Gradually mix in the all-purpose flour until just combined to avoid tough cookies.
- Roll the dough into 1-inch balls and place them 1 inch apart on a baking sheet.
- Create indents using your thumb or a measuring spoon, pressing about 1/2 inch deep.
- Fill each indent with approximately 1/2 teaspoon of jam.
- Bake for 20 minutes, rotating the tray halfway through for even browning.
- Let cool on a wire rack for a few minutes before transferring them from the baking sheet.
Notes
Optional: Dust with powdered sugar for a festive touch before serving.