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Stacks of Air Fryer Thumbprint Cookies filled with red jam are arranged on a light surface, with a jar and a ceramic pitcher in the background.

Air Fryer Thumb Print Cookie

Air Fryer Thumbprint Cookies are my go-to dessert for Christmas parties, cookie exchanges, and Valentine's Day when I want something quick and beautiful without turning on the oven. The buttery dough gets golden edges while staying tender in the center, with jam that bubbles into sweet, jewel-like pools. They're kid-friendly, perfect for gifting on Mother's Day, and ideal for no-mess holiday baking or potlucks since they travel well. They stay fresh at room temperature for 3 to 5 days, in the fridge for up to a week, or freeze for up to 2 months.
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Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Course: cookies, Dessert
Cuisine: American
Keyword: Air Fryer Thumbprint Cookie
Servings: 12
Calories: 279kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 cup unsalted butter softened
  • ⅔ cup granulated sugar plus 3 tablespoons for rolling the cookies
  • 2 large egg yolks at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2⅓ cups all-purpose flour
  • ½ cup strawberry or apricot jam
US Customary - Metric

Instructions

  • In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together for 1 to 2 minutes until smooth and well combined.
    1 cup unsalted butter, ⅔ cup granulated sugar
  • Mix in the egg yolks, vanilla extract, and salt until fully incorporated.
    2 large egg yolks, 1 teaspoon pure vanilla extract, ¼ teaspoon salt
  • Gradually mix in the all-purpose flour until the dough comes together. It may look crumbly at first—keep mixing until it forms a smooth dough.
    2⅓ cups all-purpose flour
  • Scoop about 1 tablespoon of dough per cookie and roll each portion into a smooth ball. For a touch of sparkle, roll the dough balls in granulated sugar.
  • Use your thumb or the end of a wooden spoon to make a small indentation in the center of each cookie. Spoon about ½ teaspoon of strawberry or apricot jam into each indentation.
    ½ cup strawberry or apricot jam
  • Line the air fryer basket with parchment paper. Place the prepared cookie dough balls in the basket, leaving enough space between each for air circulation.
  • Air fry at 320°F (160°C) for 7 to 9 minutes, or until the cookies are lightly golden around the edges.
  • Let the cookies cool in the basket for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Soften the butter properly: Leave the butter at room temperature for about 30 minutes so it's soft enough to cream with the sugar but not melted or greasy.
  • Roll in sugar before pressing: Coat the dough balls in granulated sugar before making the thumbprint for extra sweetness and a sparkly finish.
  • Don't overfill the jam: Use just ½ teaspoon of jam per cookie so it doesn't bubble over and burn during air frying.
  • Space them out: Leave at least 1 inch between cookies in the air fryer basket so hot air can circulate evenly and they bake uniformly.
  • Check for doneness: Look for lightly golden edges, and note that the centers will still look pale and soft, which is perfect for a tender cookie.
  • Flash freeze first: Freeze the cookies on a baking sheet for 1 hour before transferring to containers so they don't stick together and the jam stays intact.

Nutrition

Calories: 279kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 53mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 517IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
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