Thumbprint Cookies Recipe
I filled these cookies with strawberry and apricot jam, but you can fill them with just about any flavor you like.
Servings: 20-24 cookies
- 6 3/4 ounces (1 1/2 cups) all-purpose flour, plus more for rolling
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine kosher salt
- 4 ounces (1 stick) unsalted butter, room temperature
- 4 2/3 ounces (2/3 cup) granulated sugar, plus more for rolling
- 1 large egg
- 1/2 tablespoon vanilla bean paste
- 1/3 cup jam, hazelnut spread, or store-bought dulce de leche
- Feel free to use your favorite flavor of jam in these cookies. I think they would be delicious filled with some homemade lemon curd too!
- Make sure not to overbake the cookies, I find that 12-14 minutes at 350°F (177°C) is the perfect amount of time.
In a large mixing bowl, stir together flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the sugar and beat at medium speed until light and fluffy, about 3 minutes.
Beat in the egg and vanilla bean paste on medium speed for 30 seconds. Scrape down the sides of the bowl using a silicone spatula. Turn the machine off.
Add the flour mixture and beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and the dough is smooth, about 30 seconds. Wrap dough in plastic wrap, pat it into a 7-inch square and refrigerate until chilled and firm, at least 1 hour.
Using a small ice-cream scoop, measure a 1/2 ounce spoonful of the dough and roll them into balls. In a small bowl, add 1/2 cup of granulated sugar. Roll the balls in the sugar and transfer to the prepared baking sheets. Using your thumb or the round end of a wooden spoon, make an indentation in the center of each cookie. Spoon each indentation with 3/4 teaspoon of either jam, hazelnut spread, or dulce de leche.
Using a slotted turner, move the cookies from the baking sheets onto a cooling rack. Serve immediately and Enjoy! 🙂