Thumbprint Cookies
Thumbprint Cookies are perfect bites of deliciousness. Easy to make with a melt in your mouth dough, these cookies are tiny drops of heaven.
Servings: 24 cookies
Ingredients
- 1 1/2 cups all purpose flour (180 grams)
- 1/8 teaspoon table salt
- 8 tablespoons unsalted butter room temperature (113 grams)
- 3/4 cup granulated sugar plus more for rolling (148.5 grams)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup jam (80 grams)
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour and salt.1 1/2 cups all purpose flour, 1/8 teaspoon table salt
- In a large bowl with a handheld mixer or in the bowl of a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 to 6 minutes.8 tablespoons unsalted butter, 3/4 cup granulated sugar
- Beat in the egg yolk. Once fully combined, beat in the vanilla extract and almond extract.1 egg yolk, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- Add in the flour mixture. Beat on low until it just begins to combine and then turn the power up to high until just combined. This will keep beating down to a minimum and ensure that your dough isn't overworked. The dough will appear very crumbly but will come together as you scoop it.
- Scoop the cookies with a 1 tablespoon sized cookie scoop or roll into 1-inch balls. Roll in granulated sugar and place on prepared baking sheet. Using a clean finger or thumb, very gently make a small well in the center of each cookie. Fill with desired flavor of jam. If the dough cracks, you can push it back together.1/4 cup jam
- Gently tap the baking sheet on the counter to help the jam settle in the cookies. Bake for 15 minutes or until the cookies begin to turn golden brown. Let cool on baking sheet for 5 minutes before transferring to a cooling rack to allow to completely cool.