Thumbprint Cookies
Classic thumbprint cookies made with buttery shortbread dough and filled with your choice of jam. Soft, sweet, and nostalgic—perfect for holidays, gifting, or enjoying with a cup of tea.
20 Servings
Ingredients
For the Cookies:
- ⅓ cup powdered sugar unsifted
- 1 stick unsalted butter at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- ⅛ teaspoon almond extract optional, but recommended
- 1¼ cups all-purpose flour
- ⅓ cup granulated white sugar for rolling
- ½ cup fruit jam any flavor of your choice
For the Icing (Optional):
- 1 cup powdered sugar adjust as needed
- 1 tablespoon milk adjust as needed
Instructions
Preparation:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and over-browning.
Cream Butter and Sugar:
- In a mixing bowl, combine the powdered sugar and room-temperature butter. Mix using a rubber spatula or hand mixer until the mixture is smooth and creamy.
Incorporate Egg Yolk and Flavorings:
- Add the egg yolk, vanilla extract, salt, and almond extract (if using) to the creamed mixture. Stir thoroughly until the ingredients are well combined.
Add the Flour:
- Gradually blend in the all-purpose flour. Mix just until the dough comes together; do not overmix to avoid tough cookies.
Form Dough Balls:
- Using a small scoop or tablespoon, portion the dough into balls approximately 1 tablespoon in size (about ½ ounce). Roll each ball between your palms to smooth, then coat in granulated sugar.
Create Indentations and Fill with Jam:
- For traditional thumbprint cookies, gently press your thumb into the center of each dough ball to form a shallow well. For a neater presentation, use the handle of a wooden spoon dusted with powdered sugar. Fill each indentation with a small amount of jam, being careful not to overfill.
Bake the Cookies:
- Arrange cookies several inches apart on the prepared baking sheet. Bake for approximately 15 minutes, or until the edges are lightly golden. Allow the cookies to rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional Icing Drizzle:
- In a small bowl, whisk together powdered sugar and milk until a thick, drizzling consistency is achieved. Using a piping bag or spoon, drizzle over cooled cookies in a zigzag pattern. Let the icing set for at least 15 minutes before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. The texture may be slightly more delicate, so handle the dough gently when rolling and pressing. Keep an eye on baking time—gluten-free versions may brown more quickly.