If you’re looking to add a grown-up twist to a classic favorite, these Bourbon Peach Thumbprint Cookies are your answer. The subtle warmth of bourbon paired with the sweet tang of peach jam makes these cookies a delightful treat for any occasion.
Let's talk about the magic behind these cookies:
Butter: Provides richness and tenderness, creating a melt-in-your-mouth texture.
Granulated Sugar: Sweetens the dough and helps achieve a light, crisp edge.
Brown Sugar: Adds depth with its molasses notes, enhancing the cookie's flavor complexity.
Egg Yolks: Contribute to the cookie's structure and give it a rich, golden color.
Vanilla Extract: A classic flavor enhancer that rounds out the sweetness.
All-Purpose Flour: Forms the base structure of the cookies.
Salt: Balances the sweetness and intensifies flavors.
Bourbon: Infuses a warm, slightly smoky note that pairs beautifully with peaches.
Peach Jam: The star filling, adding fruity sweetness and a burst of color.
Powdered Sugar: A light dusting adds a touch of elegance and sweetness.
These cookies are fantastic on their own but pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. They also complement a glass of bourbon or a hot cup of black tea for a cozy evening treat.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies don’t stick and clean-up is a breeze.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. You’re aiming for a light and fluffy mixture, which usually takes about 2-3 minutes if you're using an electric mixer. This step is crucial for creating a cookie with a perfect crumb.
Next, beat in the egg yolks and vanilla extract until everything is well combined. These add richness and flavor to your dough. Make sure the mixture is smooth before moving on.
Gradually add the flour and salt to the wet ingredients. Mix until just combined. Overmixing can lead to dense cookies, and nobody wants that!
Now, for the fun part: gently fold in the bourbon. This step adds a subtle complexity to the cookies, so ensure it’s evenly distributed throughout the dough.
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheet. This spacing gives them room to spread slightly without merging.
Using your thumb, make a small indentation in the center of each dough ball. It’s okay if they aren’t perfect; this is where the charm lies.
Fill each indentation with about 1/2 teaspoon of peach jam. Be generous but not overflowing to prevent the jam from spilling out during baking.
Pop them into the oven for 12-14 minutes or until the edges are lightly golden. You’re looking for a slight color change as a sign they’re done.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up nicely.
Finally, once your cookies have cooled, dust them with powdered sugar for that final touch of sweetness.
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