The Best Classic Thumbprint Cookies
The buttery cookie dough, sweet raspberry jam, and golden brown edges make these cookies irresistible from the first bite. Thumbprint cookies embody everything we love about baking: simplicity, elegance, and a touch of creativity.
Ingredients
- 1 cup butter softened
- 1/2 cup brown sugar
- 2 egg yolks
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/4 cup raspberry jam or jelly of your choice
- 2 cups white chocolate chips, melted (optional)
Instructions
- Preheat oven to 350°F. Prepare the Dough: Cream softened butter and brown sugar in a medium bowl with an electric hand mixer until light and fluffy. Mix in egg yolks and vanilla. Gradually add flour and salt, stirring until combined. Wrap the dough in plastic wrap and refrigerate for 30 minutes until chilled.
- Shape the Cookies: Roll chilled dough into 1-inch balls and place them on the ungreased baking sheet. Press a thumb or the back of a 1/4 teaspoon into each ball to create an indentation.
- Fill and Bake: Add a 1/4 teaspoon of jam to each indentation. Bake for 12–15 minutes, or until edges are golden brown.
- Cool: Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Decorate with drizzled white chocolate if desired.
Notes
- Jam Choices: While red raspberry preserves are featured in this recipe, feel free to experiment with your favorite jam flavors, like blueberry, peach, or apricot. Seedless jams work best for a smooth finish.
- Chilling the Dough: Chilling is key to preventing the cookies from spreading too much during baking. Don’t skip this step!
- Nuts: Adding chopped nuts to the dough or rolling the cookie dough balls in nuts before baking adds a delightful crunch. Pecans and walnuts are great options.
- Drizzle Ideas: For an special touch, drizzle the finished cookies with melted white chocolate or milk chocolate after they’ve cooled.
- Storage: Store in an airtight container at room temperature for up to five days, or freeze the unbaked dough balls for later use.