Thumbprint Cookies

Updated at: Mon, 02 Dec 2024 22:32:16 GMT

Step 1

Using the “scoop and swipe” method to measure the flour, sift flour, cornstarch and salt together in a small bowl then set aside.

Step 2

Beat butter with an electric mixer on medium speed until light and creamy. Add white sugar and mix until well combined. Add brown sugar then continue mixing on medium speed until fluffy (about 3 minutes), scraping down the sides occasionally.

Step 3

Mix in egg and vanilla extract.

Step 4

Mixing on low speed, add flour mixture, 1/2 cup at a time, to the butter mixture. The batter will be very stiff but will eventually come together.

Step 5

Using a small cookie scoop or tablespoon to measure, roll dough tightly into small balls (about a tablespoon-sized portion). Roll dough balls in white sugar then place on a lined cookie sheet (parchment or silpat mat). *See notes below about placement.

Step 6

Using a small round measuring spoon (or your thumb) slowly press an indentation into each dough ball. Freeze dough for 45 minutes.

Step 7

Preheat oven to 375 degrees.

Step 8

Spoon jam or preserves into small bowls then whisk until smooth. If necessary, heat each in the microwave for about 20 seconds or until they can be whisked smooth.

Step 9

Fill each cookie indention with desired jam or preserves. You can fill them just to the top but not more.

Step 10

Bake cookies at 375 degrees for 10-12 minutes or until just starting to brown around the bottoms.

Step 11

Cool for at least 15 minutes on the pan (or completely) then store in an air-tight container up to one week.

Step 12

NOTES

Step 13

The butter must be completely soft for the ingredients to blend together properly.

Step 14

Measuring the flour correctly is very important as well. If there is too much flour, the dough may be too dry to come together. Use the “scoop and swipe” method – scoop the flour into the measuring cup using a spoon then use the straight side of a knife to swipe the excess across the top of the measuring cup, leaving a perfectly level cup of flour.

Step 15

If you think you may have measured the flour wrong (and have too much), add the entire egg instead of just the yolk.

Step 16

You’ll think the batter isn’t going to come together but so long as you measured the flour correctly, it will. Just keep mixing.

Step 17

If your freezer space is limited, place all cookies in one pan to freeze. To bake, place the cookies 2 inches apart on the pan(s).

Step 18

You can freeze these up to 3 months (without filling with jam or preserves).

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