Thumbprint cookies
Thumbprint cookies feature a buttery base with a sweet jam filling, perfect for various occasions. This easy-to-follow recipe guides you through the steps to bake these delightful treats.
Cook time 10 min
Prep time 15 min
Ingredients:
2/3 cup butter1 cup sugar
1 egg
1/2 cup self-raising flour
1.50 cups all-purpose white wheat flour
1/4 tsp baking powder
Thumbprint cookies are a delightful treat that combines a buttery cookie base with a sweet jam filling in the center. They are perfect for holiday gatherings, tea parties, or just a cozy afternoon snack. The recipe below walks you through the simple steps to create these classic cookies with ease.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add 2/3 cup (150g) of softened butter and 1 cup (200g) of sugar.
- Using an electric mixer or a wooden spoon, cream together the butter and sugar until the mixture is light and fluffy.
- Crack 1 large egg (50g) into the bowl and mix until well combined.
- In a separate bowl, sift together 1/2 cup (72g) of self-raising flour, 1.5 cups (190g) of all-purpose white wheat flour, and 1/4 tsp (1.5g) of baking powder.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined. The dough should be soft but not sticky.
- Use a small cookie scoop or your hands to portion out the dough into 1-inch (2.5 cm) balls.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Use your thumb or the back of a small spoon to gently press a small indentation into the center of each dough ball.
- If desired, fill each indentation with a small amount of jam or preserves of your choice. Approximately 1/2 teaspoon should be sufficient.
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once cooled, enjoy your thumbprint cookies immediately or store in an airtight container at room temperature for up to a week.
With just a few simple ingredients and easy-to-follow steps, you can create delicious thumbprint cookies that will impress your family and friends. Enjoy these cookies fresh out of the oven or store them for later. Happy baking!
Thumbprint cookies FAQ:
Bake the thumbprint cookies in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
The cookies are done when the edges are lightly golden and the tops are set. They may look slightly soft but will firm up as they cool.
You can try using all-purpose flour instead of self-raising flour, but you'll need to adjust the baking powder. For every cup of all-purpose flour, add about 1 1/2 teaspoons of baking powder.
Store the cooled thumbprint cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing them.
You can use any jam or preserves you like, such as raspberry, strawberry, or apricot. Chocolate chips or melted chocolate also make a great filling option.
Tips:
- Ensure your butter is at room temperature for easier mixing and a smoother cookie dough.
- Chill the dough for about 30 minutes before shaping the cookies to make it easier to handle and to prevent spreading while baking.
- Press your thumb gently into the dough to create a well for the jam, but don't press too hard as it may cause the cookie to crack.
- Fill the indentations with your favorite jam, preserves, or even chocolate for a tasty variation.
- Bake until the edges are lightly golden for a perfect balance of soft and crunchy texture.
Nutrition per serving
12 ServingsCalories 240kcal
Protein 3.25g
Carbohydrates 33g
Fiber 0.66g
Sugar 16g
Fat 11g
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