Thumbprint cookies are a fun treat that is perfect for the holidays. They’re easy to make and can be customized with your favorite flavors.

Anna Olson teaches you how to make thumbprint cookies. These are a classic cookie that is simple to create and tastes delicious.

Cookies with thumbprints

3 dozen cookies (about) Time to prepare: 20 minutes Time to prepare: 14 minutes Time: 14 minutes

calorie count: 200 calories 20 g of fat

5.0 out of 5 ( 1 voted )

Ingredients

  • 34 cup unsalted butter (175 g), room temperature
  • granulated sugar, 2/3 cup (140 g)
  • a single big egg
  • 1 teaspoon extract de vanille
  • 260 g all-purpose flour (134 cup)
  • 14 teaspoon salt
  • 1 cup (250 mL) stirred fruit jam (you can use an assortment of flavors if you wish)
  • White chocolate, chopped, 112 oz (45 g) (or chocolate chips)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line two baking sheets with parchment paper.
  2. Hand-cream the butter and sugar until light and fluffy. Stir in the flour and salt after beating in the egg and vanilla extract.
  3. Scoop teaspoonfuls of dough into your hands and shape into balls between your palms, spacing them 112 inches (3.5 cm) apart on the baking pans. Make a pretty deep impression in the middle of each biscuit with your thumb (or even better, the knuckle of your index finger). (To prevent it from adhering, dip your thumb or knuckle in water.) Drop tiny spoonfuls of jam into each cookie’s indentation and bake for 12 to 14 minutes, until the edges are just beginning to brown. Cool the cookies on cooling racks after removing them from the pans.
  4. In a small dish set over a small saucepan filled with 1 inch (2.5 cm) of barely boiling water, melt the white chocolate, stirring slowly until completely melted. Pour the white chocolate into a parchment cone or sprinkle it over the cooled biscuits with a fork.
  5. Allow about an hour or two for the chocolate to harden. The cookies may be stored in an airtight container at room temperature for up to 5 days or frozen for up to three months (without the white chocolate drizzle).

 

Anna Olson teaches you how to make chocolate thumbprint cookies.

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