I feel like thumbprint cookies just don’t get the recognition they deserve. These cookies are so delicious! It is a basic, butter cookie topped with sweet jam. Perfect for popping into your mouth. I made these a few weeks ago for Christmas and they are still on my mind. So simple and satisfying.
I also happen to think they look quite beautiful.
Jam-Filled Thumbprint Cookies via Love and Olive Oil. The recipe as lightly adapted below, makes about 40 cookies. I doubled this recipe and got about 7 dozen cookies. Doubling this worked fine in one batch – it will fill up your KitchenAid mixer!
- 1 cup (2 sticks) butter, room temperature
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 ounces (or so) assorted jam
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
- Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center. I used the end of a wooden spoon and just put a few dents in each cookie. I put the end of the spoon in flour on occasion to prevent sticking.
- Bake cookies for 11 to 14 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Transfer cookies to wire racks to cool.
The dough is very thick!
Before and after. You don’t want to overcook these. While you are filling them with jam they continue to cook and then cool on the cookie sheet. Remove to a wire rack to completely cool.