Thumbprint Cookies
These thumbprint cookies combine a buttery shortbread dough, cherry jam, and sweet glaze! They are the perfect bite sized treat that will have you wanting more!
These are the cookies that as a child I probably would have looked at them and thought those are gross. I was a picky eater and honestly they would have seemed like old people food to me. Oh how I was wrong!
Thumbprint cookies have become a family favorite. I really mean a favorite! These are top of the list when I think of a sweet treat for a birthday because they really are that good.
They melt in your mouth and are the perfect level of sweet and tart. I even have a child who hates all jelly but he loves these cookies. He heats them a few seconds in the microwave and gets the jam hot again.
I also love when something can be used for something festive. These are perfect for christmas, valentines, and Fourth of July. The red center and white glaze make them look very fitting for so many different holidays.
I mean look at how beautiful they are for a christmas gathering we had. You won’t be disappointed if you give these a try.
Why You’ll Love These Thumbprint Cookies
Easy- I love a recipe that is simple enough that even your kids can help. No fancy instructions just simply mixing stuff together and scooping cookies. My kids love helping to make the divots and fill them with the jam.
Delicious- There is always those people who don’t love sweets. They can’t stand the thought of eating a spoonful of icing because it’s just too sweet. These are perfect because it satisfies everyone! They are a little tart, a little sweet and oh so buttery!
Versatile- I love a recipe that can be altered to fit my needs. I don’t always have cherry jam in my house. Thankfully you can add any jam filling you want. My preference is something that leans a little tart for this cookie but any jam will work.
Gluten Free Option- If you need a gluten free cookie simply sub the ap flour to your favorite gluten free 1-1 substitute. My sister makes them and they are super delicious.
Ingredients
How to Make Thumbprint Cookies
Add flour and salt to a bowl and combine.
In the bowl of a stand mixer using a paddle attachment combine sugar and cubed, cold butter.
Next, mix in the almond and vanilla. Add in the flour a little at a time, scraping sides till the dough is formed.
Line a baking sheet with parchment paper. Preheat oven to 350. Scoop dough with a tbsp scoop.
Create a divot in the center of each ball of dough. I use the back of a round tsp.
Add cherry jam or jam of choice to the center of each cookie. Place them in the fridge for 20 minutes or freezer for 10 minutes before baking.
Bake for 18 minutes. Do not over bake. They need to be soft and barely browned.
Once the cookies have cooled make the icing. Combine powdered sugar and milk. Drizzle over the cookies.
Enjoy!!!
Tips for Making Thumbprint Cookies
- Be sure to chill your dough before baking the cookies or your cookies will spread all over the pan.
- Do not over bake the cookies. They need to be soft and barely brown when they come out of the oven.
- These can be made with any jam you have. I prefer cherry or something else with a little tartness like raspberry or peach.
- These can be made gluten free by subbing out the AP flour for a gluten free 1-1 flour.
Thumbprint Cookies
These thumbprint cookies combine a buttery shortbread dough, cherry jam, and sweet glaze! They are the perfect bite sized treat that will have you wanting more!
Ingredients
- 2 cups + 2 tbsp AP Flour (300 grams)
- 1/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 2/3 cup sugar (140 grams)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- Jam of choice, mine is cherry
- 1 cup powdered sugar
- 1 1/2 tbsp milk
Instructions
- In a small bowl whisk together the flour and salt.
- In a stand mixer with the paddle attachment blend butter and sugar.
- Mix in both extract. Then add flour a little at a time until fully combined. Scraping down sides if needed.
- Line baking sheet with parchment and preheat oven to 350 degrees.
- Use a tbsp scoop and form into balls. Indent with the back of a round tsp. Then add jam to the hole. I fill mine generously.
- Chill in fridge for 20 minutes or the freezer for 10 minutes before baking. Bake for 18 minutes.
- After baking let cool completely before drizzling the glaze.
- To make glaze add powdered sugar and milk to bowl and whisk together. Add more milk or powdered sugar to desired consistency.
Notes
- You do not want to over bake these cookies. You want them to be soft and not get crunchy.
- Do not skip the chilling of the cookies before baking. If you do they will spread all over the pan.
- I prefer cherry jam in mine because it needs that tartness. Another good option would be raspberry or peach.
