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Servings: 12
Calories: 279kcal
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
- 2 ⅓ cups all-purpose flour
- ½ cup strawberry or apricot jam
Video
[adthrive-in-post-video-player video-id="8pdmGKJb" upload-date="2025-12-04T04:10:34+00:00" name="Soft and Buttery Thumbprint Cookies" description="Soft, buttery bites with a sweet jam center everyone loves." player-type="default" override-embed="default"]
Instructions
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone mats and set aside.
- 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. Mix in the egg yolks, vanilla extract, and salt until fully incorporated.1 cup unsalted butter, ⅔ cup granulated sugar, 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.2 ⅓ 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 before placing them on the prepared baking sheets.
- 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
- Bake for 12 to 14 minutes, or until the cookies are set and the bottoms are lightly golden.
- Allow the cookies to cool on the baking sheet for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
Notes
Here are my best tips to help you achieve or perfect thumbprint cookies every time:
Soften your butter properly: The butter should be soft enough to press with your finger, but not melting or greasy. Leave it out at room temperature for about 30 to 60 minutes before you start.
Don't skip the egg yolk detail: Using only egg yolks instead of whole eggs keeps the dough richer and prevents the cookies from spreading too much, which helps the indentation hold its shape.
Roll the dough balls smoothly: Take a few extra seconds to roll each dough ball until it's completely smooth with no cracks. This helps the cookies bake evenly and look more polished; you'll thank me later.
Use thick jam: Runny jam will spread too much during baking, so stick with regular strawberry or apricot preserves rather than a loose or watery jam. Feel free to use whatever jam flavor you like.
Press the indent right before baking: Make the thumbprint just before baking, once the cookies are already on the baking sheet, so the dough doesn't have time to slump back. If the indent gets too shallow, just press it again gently before adding the jam.
Store or freeze properly: Keep the cookies fresh in an airtight container at room temperature for 3 to 5 days, chill for up to a week, or freeze on a baking sheet until fully frozen, then place in a freezer-safe bag or container for up to 2 months.
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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