Thumbprint Cookie Recipe
These thumbprint cookies with jam are super soft and buttery, and are flavored with vanilla and almond for an incredible taste. Fill the centers with your favorite jam, and enjoy these amazing cookies at Valentine's Day, Christmas, or anytime!
Servings: 24 servings
Equipment
- hand mixer if you don't have a stand mixer
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- ½ cup raspberry or strawberry jam or your favorite jam
Instructions
- Preheat the oven to 350°F and line two 11x17-inch cookie trays with parchment.
- In a large bowl, cream the butter, sugar, and salt until light and fluffy using a hand mixer or stand mixer.
- Add the eggs on low speed one at a time until combined. Add vanilla and almond extracts, then mix on medium speed until well combined, about 5 minutes.
- Slowly add the flour to the mixture and mix until a dough forms. Use a rubber spatula to scrape down the sides of the bowl. Mix until a semi-soft, sticky dough is formed.
- Transfer the dough to a bowl and cover it with plastic wrap. Refrigerate for at least 30 minutes, or longer if you prefer.
- Grease hands with a bit of oil. Divide the dough into 24 even pieces, then roll each into a ball. Place the balls on the prepared baking sheet, staggering the rows of cookies and leaving about 1½ inches between each one.
- Grease your hands again and gently press your thumb or index finger into the dough diagonally toward the left side, then rotate your finger to press again toward the right side, making a heart shape. Fill the indents with your favorite jam.
- Transfer the trays to the oven and bake until lightly golden at the edges, 10 to 12 minutes.
- Remove the cookies from the oven, cool them on a cooling rack, and dust them with powdered sugar (if desired). Enjoy!
Notes
- Use quality American-style butter, not European. Butter with too high of a fat content will cause the cookies to spread more. I recommend Land O Lakes.
- Use room temperature ingredients, especially for the butter and eggs. This ensures a soft and uniform cookie dough that bakes more evenly.
- Chill the cookie dough before baking. This makes sure the cookies hold their shape and don't spread too much while baking.
- Do not over bake. You’ll need to keep an eye on them to ensure they don’t get too brown. I baked them for about 10-11 minutes to achieve a very soft, light golden brown on the edge. That way, they stay nice and soft. This is key to achieving the beautiful thumbprint cookie look and taste!
- How to store: These heart jam cookies can be stored in an airtight container at room temperature for 3 days, or in the fridge for a week.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 57mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
