Traditional Thumbprint Cookies are a classic treat that bring a touch of nostalgia to any occasion. These bite-sized delights feature a buttery, melt-in-your-mouth texture with a sweet jam center, making them both simple and satisfying.
Butter is the backbone of these cookies, providing richness and that tender, crumbly texture we all crave. Using unsalted butter gives you control over the saltiness of your cookies.
Granulated sugar adds the right amount of sweetness without overpowering the delicate flavor of the butter and jam.
All-purpose flour is the structure-builder here, holding everything together to create that perfect cookie shape.
Salt enhances all the other flavors, making the cookies taste even better.
Vanilla extract adds a subtle depth of flavor that complements both the butter and the fruit preserves.
Fruit preserves or jam are the stars of the show, sitting pretty in the center of each cookie. Choose a flavor you love, like raspberry or apricot, for a pop of color and taste.
These cookies are delightful on their own, but you can elevate them by serving with a side of whipped cream or a scoop of vanilla ice cream. They also make a charming addition to a holiday cookie platter, offering a burst of color and flavor.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and ensure even baking.
In a large bowl, cream together the softened butter and sugar until the mixture turns light and fluffy. This usually takes about 2-3 minutes with a hand mixer.
Add the vanilla extract to the creamed mixture. Stir it in thoroughly before gradually adding the flour and salt. Mix until a soft dough forms. If it seems a bit crumbly, don't worry — it will come together as you shape it.
Take small portions of the dough and roll them into 1-inch balls. Place these on your prepared baking sheet, ensuring they’re spaced about 2 inches apart to allow for spreading.
Use your thumb or the back of a spoon to press an indentation into the center of each ball. Be gentle to avoid cracking the dough too much.
Spoon a small amount of your chosen fruit preserves into each indentation. You want just enough to fill the space without overflowing.
Bake the cookies in your preheated oven for 12-15 minutes. Look for edges that are just turning golden. That’s your cue that they’re done.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit more, making them easier to handle.
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