Thumbprint Cookies
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- ¼ cup jam (apricot or seedless raspberry)
Coating
- ⅓ cup granulated sugar
Instructions
- Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2–3 minutes, or until light and fluffy. - Add Flavoring
Mix in the vanilla (or almond) extract and salt until fully incorporated. - Add the Flour
Scrape down the sides of the bowl, reduce the speed, and gradually add the flour. The dough may look crumbly at first—keep mixing until it comes together. - Chill the Dough
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. - Prepare for Baking
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. - Set Up the Coating
Place ⅓ cup granulated sugar in a shallow bowl. - Shape the Cookies
After chilling, roll the dough into small balls. Press your thumb gently into the center of each ball to create an indentation. - Fill with Jam
Spoon a small amount of jam into each indentation. - Coat in Sugar
Roll each filled cookie in the granulated sugar and arrange them on the baking sheets. - Bake
Bake for 10–12 minutes, or until the edges are lightly golden. - Cool
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Notes
- Prep Time: 20 minutes
- Bake Time: 10–12 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies
- Calories: ~400 kcal per serving
