Thumbprint Cookies Recipe
These classic Thumbprint Cookies are buttery, nutty, and filled with sweet jam—perfect for any occasion or craving!
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Baking Sheet
- Cookie Scoop
- Small Spoon or Thumb
Ingredients
- 1 1/2 cups unsalted butter softened at room temperature
- 1 cup granulated sugar
- 1 egg yolk at room temperature
- 1 tsp vanilla extract
- 3 1/3 cups all-purpose flour measured correctly
- 1/4 tsp fine sea salt
- 1 cup toasted pecans finely chopped
- 1 cup raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg yolk and vanilla extract to the butter-sugar mixture, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour and fine sea salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the finely chopped toasted pecans until evenly distributed throughout the dough.
- Using a cookie scoop or your hands, form the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet, leaving space between each ball.
- Using your thumb or the back of a small spoon, create an indentation in the center of each cookie ball without pressing all the way through.
- Spoon about 1/2 teaspoon of raspberry jam into each thumbprint, filling it generously but not overflowing.
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Softening the butter properly is essential for the right texture.
- Measure flour by spooning into the cup and leveling off to avoid dense cookies.
- Be careful not to overbake to keep cookies soft and moist.
- Don’t press the thumbprint too deeply to maintain a perfect jam well.
- Store cookies in an airtight container at room temperature for up to one week or freeze baked cookies without jam.