These thumbprint cookies are the last word vacation deal with! Crammed with vibrant swimming pools of apricot and raspberry jam, they’re melt-in-your-mouth scrumptious.
It’s vacation baking season! I can’t consider a greater solution to kick it off than with these jam thumbprint cookies. In fact I’m biased, however I feel this could possibly be one of the best thumbprint cookie recipe on the market. The cookies have a scrumptious melt-in-your-mouth texture and heat, buttery taste. They’re wealthy and delicate, with a pop of brightness from the melty jam. As an added bonus, they’re tremendous simple to make! This thumbprint cookie recipe requires simply 8 components, and there’s a very good likelihood you have got all of them available already.
Thumbprint Cookie Recipe Components
Able to bake? Test to be sure you have these components in your pantry first:
- All-purpose flour and almond flour – This mix makes the cookies extra-rich and tender.
- Butter – It provides wealthy, buttery taste and provides the cookies a yummy crumbly texture.
- Sugar – For sweetness.
- Vanilla and almond extract – They fill the cookies with heat taste.
- And sea salt – Don’t skip it! Despite the fact that these cookies are candy, the salt is important for sharpening their scrumptious buttery taste.
- Jam – Select your favourite taste of jam, or use a combination. I like to make my thumbprint cookies with apricot and raspberry jam.
Discover the entire recipe with measurements beneath.
Begin by whisking collectively the flour and salt in a medium bowl. Then, within the bowl of a stand mixer fitted with the paddle attachment, cream the vanilla, almond extract, butter, and sugar till fluffy. Steadily add the flour and blend till mixed.
Subsequent, form the cookies. Use a 1-tablespoon cookie scoop to scoop rounded tablespoons of the dough, and roll them into balls. Place the balls on two giant bakings sheets lined with parchment paper. Use the again of a 1-teaspoon measuring spoon to make an indentation in the midst of every cookie. Lastly, spoon a little bit jam into the indentations.
Bake one sheet at a time in a 350° oven till the bottoms of the cookies are evenly browned. They’ll be fragile once they come out of the oven, so allow them to cool on the baking sheet for five minutes earlier than transferring them to a wire rack to chill fully.
Greatest Thumbprint Cookies Ideas
- Plan forward. This recipe requires room temperature butter, so once you make it, you’ll have to plan forward. Take away the butter from the fridge or freezer just a few hours earlier than you begin baking. Sure, just a few hours. Don’t attempt to pace up the method within the microwave. For those who do, there’s a very good likelihood that the butter will begin to soften, and your cookies will unfold. Belief me, I converse from expertise!
- Don’t use your thumb. Perhaps it’s simply me, however each time I press these cookies down with my thumb, I find yourself with funky-looking indentations. In an effort to get even indentations that may maintain a very good quantity of jam, I wish to press them down with the again of a 1-teaspoon measuring spoon as a substitute. It creates a spherical, large cavity for the jam, making for prettier and extra evenly stuffed cookies.
- Take into consideration the jam:cookie ratio. There’s nothing sadder than thumbprint cookies with a tiny smidgen of jam inside! If you’re contemplating the jam:cookie ratio, two issues matter: the dimensions of the cookies and the quantity of jam. I preserve these cookies on the small facet, utilizing a rounded tablespoon of dough for each. Then, I fill them with 1/2 teaspoon jam. That method, there’s loads of jam for the quantity of dough. Yum!
Extra Favourite Cookie Recipes
For those who love these thumbprint cookies, strive one in all these yummy cookie recipes subsequent:
Prep Time: 30 minutes
Prepare dinner Time: 15 minutes
Serves 30 cookies
These simple thumbprint cookies are excellent for the vacations! I like to make them with apricot and raspberry jam, however be at liberty to substitute any taste of jam you want.
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ teaspoon sea salt
- 1 cup unsalted butter, 2 sticks at room temp
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ½ cup raspberry and/or apricot jam
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk collectively the flours and salt.
Within the bowl of a stand mixer, cream the butter, sugar, vanilla, and almond extract till fluffy. Steadily add the flour and blend till mixed.
Scoop rounded tablespoons of the dough, roll into balls, and place on the ready baking sheets. Gently press right down to kind disks and use your thumb, or the again of a 1 teaspoon measuring spoon, to make an indentation in the midst of the cookies. Spoon ½ teaspoon of jam onto every cookie.
Bake for 12 to fifteen minutes, till the bottoms are evenly browned. Let the cookies cool on the baking sheet for five minutes earlier than transferring them to a wire rack to chill fully.