The Girl is here and so yesterday we spent the entire day baking cookies and holy cow man, did we ever cook up a storm.
We had a blast and the HH even cleaned up our mess so we could get our jammies on and watch movies after we were done so that was an extra bonus. 🙂
The Girl wanted to make a {what turned out to be an enormous} cookie tray to bring to her friends at work and one of the recipes on her list was thumbprint cookies.
Raspberry thumbprint cookies to be exact. And so, that’s what we made.
I think I had only made thumbprint cookies once before, so it was fun to make something a little different.
These cookies were super easy to make… and if you’ve never made them before just keep in mind these 3 things:
- Make sure your dough is chilled before baking.
- Using jam that has been slightly warmed {and stirred} helps.
- Don’t overfill your cookies with too much jam or they will overflow.
Cookie season, it’s finally here and I think I need to try them all.
Keep Calm and Bake On.
~Mavis
Thumbprint Cookies
Ingredients
1 cup unsalted butter softened to room temperature
⅓ cup light brown sugar
⅓ cup granulated sugar
1 egg yolk
¾ teaspoon vanilla extract
2 ¼ cup all purpose flour
2 teaspoons cornstarch
½ teaspoon salt
½ cup granulated sugar {for rolling cookie dough in}
⅓ cup jam
Instructions
In a large mixing bowl, cream the butter, brown sugar, sugar together until nice and creamy. Add egg yolk and vanilla and mix until smooth.
Gradually add the flour, cornstarch, and salt. The dough will seem dry and you may need to finish mixing the dough by hand so that all the ingredients are combined.
Place remaining ½ cup of granulated sugar on a plate and set aside.
Using a 1 tablespoon cookie scoop, scoop balls of dough one at a time {finishing by rolling between the palms of your hands to create a nice round ball} and roll balls on the plate of granulated sugar making sure to coat.
Place cookie dough balls on a baking sheet.
Using the back of a rounded teaspoon, press it into the top of the dough to create a small well.
Refrigerate cookies for 1 hour.
Preheat the oven to 375 F.
Once the cookies are chilled, spoon a small amount of jam {filling the well about ¾ full} with jam.
Line another cookie sheet with parchment paper and place cookies 2 inches apart on the cookie sheet and bake for 11 minutes {or until the edges have a hint of golden brown to them}.
Allow the cookies to cool completely on the baking sheet before removing them.
This recipe makes about 30 thumbprint cookies.
Deborah R says
So funny to see this pic, my granddaughter and I made thumbprint cookies yesterday as part of her cookie boxes.
Peg says
I just made thumbprint cookies last week, also with raspberry jam. The recipe I use doesn’t require chilling or rolling in granulated sugar (and the ingredients are slightly different). They do have to be rolled in beaten egg white and then in finely ground pecans. I only make them once a year because they are SO good!
eliz says
Pam, do you have a link to the recipe you use? I make one with nuts too, but sometimes the nuts get a bit too dark.
Heidi N says
My great grandmother made these the same way, although we roll them in chopped walnuts! I make them them at the holidays. It reminds me of her.
Nanci Fitschen says
I love these with a date filling.Yum!!!
Pauline in Upstate NY says
Just finished making this recipe as an afternoon baking project with one of my grands. Excellent cookies and a very fun time…
Lori says
I made thumb print cookies this past weekend. The only difference in the recipe is my grandma’s recipe calls for 1 1/2 teaspoons of vanilla and 1/4 teaspoon almond extract. I used rasp jam, fig jam and lemon curd to fill them. The fig jam is my favorite. Taste like a fig newton.
Tiffany F says
These might just be my favorite cookie. I’ve been making them for many years!
Kayla says
What other cookies did you make? Hungry stomachs need to know…
Annette says
Why use two cookie sheets?
Loretta says
My mother made these biscuits often, filling was the jam in the cupboard, even had marmalade in them occasionally. And we called them Jam Drops. Yum, I should make some.