Thumbprint Cookies

Thumbprint Cookies
Thumbprint Cookies

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

30

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

30

servings

Ingredients

  • 1 3/4

    cups all purpose flour

  • 1/2

    tsp baking powder

  • 1/2

    tsp fine salt

  • 3/4

    cup unsalted butter (1 1/2 sticks), softened

  • 2/3

    cup sugar, plus more for rolling

  • 1

    large egg

  • 1/2

    vanilla bean, seeds scraped from pod (or 1/8 tsp vanilla bean paste or 1 tsp pure vanilla extract)

  • 1/3

    cup raspberry, cherry or strawberry jam

Directions

1) Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. 2) Whisk the flour, baking powder and salt together in a bowl. 3) In another bowl, whip the butter and sugar with a hand mixer until fluffy, about 5 mins. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. 4) Scoop the dough into 1" balls with a cookie or ice cream scoop and roll in sugar. Place about 2" apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2" deep. 5) Fill each indentation with about 3/4 tsp jam. 6) Bake cookies until the edges are golden, about 15 mins. (For even color, rotate the pans from top to bottom about halfway through baking). Cool cookies on the baking sheets. 7) Store cookies in a tightly sealed container for up to 5 days.

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