Thumbprint CookiesFlipping through the cookie recipes and I keep seeing ones for Thumbprint Cookies. I have never made them before, so I figured “why not?” I like sugar cookies and I love jam!

Thumbprint CookiesI say sugar cookies because the cookie dough for these cookies is so similar to the same recipe as sugar cookies. In fact, I do believe you could use your favorite sugar cookie recipe to make these cookies with no problem.

Thumbprint CookiesThis cookie recipe uses regular all-purpose flour because I am finally out of the gluten-free flour. Yummy stuff and it worked well in most of my cookies. I think I am going to see how it works in bread soon since I have yet to find a gluten-free bread I enjoy. Most are just too heavy and dense. I am just not into heavy or dense bread.

Thumbprint CookiesThe jam flavor is completely versatile in these cookies. Just use what you have or switch up the flavors for the season. I used an apricot/blood orange jam. The cookies would also be beautiful with a bright red jam for the holiday season.

Thumbprint Cookies

  • Difficulty: moderate
  • Print

recipe adapted from Bites Out of Life’s Raspberry Thumbprint Cookies

6 Tbsp. butter, room temp.

1/3 cup sugar, plus more for rolling

1 egg

1 tsp. vanilla

1 cup flour with 2 Tbsp. removed

1/3 tsp. baking powder

1/4 tsp. salt

1/3 cup jam, your choice of flavors

Sift together flour, baking powder and salt in a small bowl. Set aside until needed.

Using a mixer, beat the butter and sugar together until light and fluffy. Add egg and vanilla, mixing until incorporated.

Fold in the flour mixture until just mixed.

Roll the dough into a ball and cover with plastic wrap. Place in the fridge for at least 30 minutes.

Preheat oven to 350° F. Line baking sheets with parchment paper. Place several tablespoons of sugar in a bowl.

Measure dough into 1 tablespoon size balls and roll in sugar. Place on the prepared baking sheets.

Using the back of a 1 teaspoon measuring spoon, gently press into the dough until you form a well to hold about 1 teaspoon of jam.

Spoon jam into each indented ball. Filling to just the top.

Bake for 13 to 15 minutes or until cookies are light golden brown. Cool on the baking sheets for at least 5 minutes before removing to a wire rack to finish.

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