Try these Thumbprint Cookies that are an easy shortbread cookie recipe rolled in sugar and filled with jam for the perfect holiday cookies!
Prep Time10 minutes mins
Cook Time15 minutes mins
Keyword: cookies, thumbprint cookies
Author: Kasey Schwartz
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter 1 1/2 sticks, softened
- 2/3 cup sugar plus more for rolling
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/3 cup raspberry strawberry, or blueberry jam
Preheat oven to 350 degrees Line 2 baking sheets with parchment paper.
In a medium size bowl, whisk the flour, baking powder and salt together.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes.
Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie scoop and roll in sugar.
Place the cookies about 2-inches apart on the prepared baking sheets.
Press a thumbprint into the center of each ball, about 1/2-inch deep.
Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes.
Cool cookies on the baking sheets.
Calories: 110kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 52mg | Potassium: 25mg | Fiber: 1g | Sugar: 6g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg