Description
This classic Thumbprint Cookie recipe features buttery, tender cookies filled with your choice of jam or Nutella. Perfect for gifting or enjoying with tea, these cookies are simple to make and delightfully customizable with different fillings.
Ingredients
Cookie Dough
- 1 stick unsalted butter (at room temperature)
- ⅓ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
Filling
- 1 cup jam of choice (or Nutella)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350˚F (175˚C) and line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter and brown sugar. Cream them together on medium speed for 2 to 3 minutes until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add egg yolk and vanilla: Scrape down the sides of the bowl to ensure even mixing. Add the egg yolk and vanilla extract, then mix on medium speed for about 30 seconds until well incorporated.
- Mix in flour and salt: Reduce the mixer speed to low and add the all-purpose flour and salt. Mix just until there are no visible streaks of flour left, being careful not to overmix to maintain a tender dough.
- Shape the cookies: Using a 1-tablespoon cookie scoop, portion the dough into even-sized scoops. Roll each scoop into a smooth ball and place them spaced about 2 inches apart on the prepared baking sheet.
- Create thumbprint indentations: Gently press your thumb or the back of a measuring spoon into the center of each cookie ball to make an indentation. Be careful not to press all the way through the dough.
- Add filling and bake: If you're using jam, spoon about 1 teaspoon into each indentation before baking. Place the baking sheet in the oven and bake the cookies for 10 to 12 minutes until they are lightly golden around the edges. If using Nutella, bake the cookies without filling, then add 1 teaspoon of Nutella to each indentation after the cookies have cooled.
- Cool the cookies: Transfer the baked cookies to a wire rack and allow them to cool completely before serving or storing.
Notes
- Use room temperature butter to ensure proper creaming with sugar for a tender texture.
- Do not overfill the thumbprint indentations to prevent spilling during baking.
- You can substitute jam flavors or use Nutella for a chocolate-hazelnut twist.
- Store cookies in an airtight container at room temperature for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
