Thumbprint Cookies¶

Thumbprint Cookies

Serves	Total Time
24 cookies	1.00 hours

Ingredients¶

1 cup (227 g) unsalted butter, softened
0.33 cup (66 g) granulated sugar
0.33 cup (71 g) light brown sugar
1 large (20 g) egg yolk
0.75 tsp vanilla extract
2.25 cups (270 g) all-purpose flour
2 tsp (5 g) cornstarch
0.5 tsp salt
0.5 cup (99 g) granulated sugar
0.33 cup (113 g) jam or preserves

Cookware¶

1 stand mixer
1 small bowl
1 tsp
1 freezer
1 microwave-safe bowl
1 parchment-lined baking sheet
1 baking sheet

Instructions¶

Step 1¶

In the bowl of a stand mixer, beat unsalted butter (softened) until creamy.

Step 2¶

Scrape down the sides, add granulated sugar and light brown sugar, and beat until well-combined (about 30 to 60 seconds).

Step 3¶

Add egg yolk and vanilla extract and beat well.

Step 4¶

In a small bowl, whisk together all-purpose flour, cornstarch, and salt.

Step 5¶

With mixer on low speed, gradually add the flour mixture to the wet ingredients until completely combined.

Step 6¶

Scoop dough into granulated sugar (optional) and roll into 1 Tbsp sized balls until very smooth. Gently press an indent in the center of each ball with your thumb or the back of a tsp.

Step 7¶

Transfer to the freezer and chill for 30 minutes.

Step 8¶

Preheat oven to 375°F.

Step 9¶

Heat jam or preserves in a microwave-safe bowl for 5 to 10 seconds until fluid. Spoon jam into each thumbprint, filling to the brim.