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You are here: Home / Dessert / Thumbprint Cookies

December 4, 2017 By Kaitlin 2 Comments

Thumbprint Cookies

My mom and I just had a weekend of cookie baking. We ended up making ten different types of cookies!

Thumbprint Cookies

We actually ended up making these thumbprint cookies because I misinterpreted what type my mom wanted to make. She mentioned wanting to make cookies with hard candies in them, and I decided that meant thumbprint cookies. Oops.

Thumbprint Cookies

Anyways, who doesn’t like thumbprint cookies? They are really easy to make, and the shortbread combined with preserves is so tasty!

Thumbprint Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar, plus more for rolling
  • 1 1/2 teaspoons almond extract
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • your favorite preserves, jam, or jelly (I used apricot and berry preserves)

Preheat your oven to 375 degrees F. To make, add the butter and sugar to a large bowl. Using an electric mixer, mix on medium speed until light and fluffy. Add the almond extract and mix to combine.

In a separate bowl, mix together the flour, cornstarch, and salt.

Add the flour mixture to the butter mixture a little at a time, mixing until well combined each time before adding more of the flour mixture.

The dough will be pretty crumbly. Using your hands, press the dough into a large ball.

Tear off 1 tablespoon-sized amounts and roll into balls. Roll in a small bowl of sugar and add to a cookie sheet, about 2 inches apart.

Use a small spoon (I used a 1/2 tsp measuring spoon) to press down on each cookie ball, making an indent in each.

Bake at 375 degrees F for 10 to 12 minutes.

Remove from the oven. Use the same spoon to press down in the centers again to make sure there is a well for the preserves.

Let cool for a few minutes on the cookie sheet then remove and let cool completely on a wire rack.

When completely cool, fill each cookie with preserves, jam, or jelly.

It’s no wonder why these are such a classic holiday cookie.

The buttery shortbread and fruity preserves work so well together! This recipe makes about ~18 cookies but can easily be doubled (or tripled) if desired.

Thumbprint Cookies

In case you’re curious, I’ve added links below to some of the other cookies we made this weekend:

  • Hot Cocoa Cookies
  • Peanut Butter Cookies
  • Oatmeal Chocolate Chip Cookies
  • Sugar Cookies
  • Snickerdoodles
  • Spritz Cookies
  • Chocolate Chip Cookies

Print
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Thumbprint Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 18 cookies

Serving Size: 1 cookie

Thumbprint Cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar, plus more for rolling
  • 1 1/2 teaspoons almond extract
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • your favorite preserves, jam, or jelly (I used apricot and berry preserves)

Instructions

  1. Preheat your oven to 375 degrees F. To make, add the butter and sugar to a large bowl. Using an electric mixer, mix on medium speed until light and fluffy. Add the almond extract and mix to combine.
  2. In a separate bowl, mix together the flour, cornstarch, and salt.
  3. Add the flour mixture to the butter mixture a little at a time, mixing until well combined each time before adding more of the flour mixture.
  4. The dough will be pretty crumbly. Using your hands, press the dough into a large ball.
  5. Tear off 1 tablespoon-sized amounts and roll into balls. Roll in a small bowl of sugar and add to a cookie sheet, about 2 inches apart.
  6. Use a small spoon (I used a 1/2 tsp measuring spoon) to press down on each cookie ball, making an indent in each.
  7. Bake at 375 degrees F for 10 to 12 minutes.
  8. Remove from the oven. Use the same spoon to press down in the centers again to make sure there is a well for the preserves.
  9. Let cool for a few minutes on the cookie sheet then remove and let cool completely on a wire rack.
  10. When completely cool, fill each cookie with preserves, jam, or jelly.
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Related posts:

Apricot and Raisin Rugelach Lemon Crinkle CookiesLemon Crinkle Cookies Guinness Cupcakes with Baileys FrostingGuinness Cupcakes with Baileys Frosting Mini Preserves Tarts

Filed Under: Dessert, Europe, Meatless, Vegetarian Tagged With: Almond Extract, Apricot, Baking, Berry, Butter, Cookies, Cornstarch, Dessert, Flour, I Can Cook That, Jam, Jelly, Preserves, Recipe, Sugar, Thumbprint

Comments

  1. Elena says

    December 5, 2017 at 12:45 pm

    My son loves cookies so much! I have been looking for new cookies idea and found this blog. Thanks for sharing with us. I am going to make these yummy cookies for him!
    Elena recently posted..Best Countertop Convection Ovens in 2017- Top Models Reviewed!My Profile

    Reply
  2. Carla Patterson says

    December 22, 2017 at 7:05 pm

    Wow, those cookies look really amazing. Thanks a lot for sharing it with us! I’m sure my boyfriend will love them – and of course I will too ^^

    Reply

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