Description
Soft and buttery thumbprint cookies filled with your choice of delicious jam, perfect for sharing and creating sweet memories.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup granulated sugar for rolling (optional)
- ⅓ cup jam or preserves (e.g., raspberry)
Instructions
- Cream the butter in a large bowl until light and fluffy, about 2-3 minutes.
- Gradually add granulated sugar and light brown sugar; beat until well combined, about 2 minutes.
- Add the egg yolk and vanilla extract and mix until incorporated.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until combined, being careful not to overmix.
- Form tablespoon-sized balls of dough and place them on a parchment-lined baking sheet, about 2 inches apart.
- If desired, roll each dough ball in granulated sugar.
- Press an indentation into each cookie with your thumb.
- Freeze the baking sheet for about 15 minutes.
- Preheat the oven to 350°F (175°C).
- Fill each thumbprint with about ½ teaspoon of jam.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg