Thumbprint cookies

Delight in these classic thumbprint cookies with a buttery, sweet base. Made with simple ingredients like butter, sugar, and flour, and perfect for filling with your favorite jams or chocolate. Easy to make and perfect for any occasion!

  • 11 Apr 2025
  • Cook time 10 min
  • Prep time 15 min
  • 12 Servings
  • 5 Ingredients

Thumbprint cookies

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.

Ingredients:

2/3 cup butter
150g
1 cup sugar
200g
1 egg
50g
1/2 cup self-raising flour
72g
1.50 cups all-purpose white wheat flour
190g
1/4 tsp baking powder
1.50g

Instructions:

1. Prep Work:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar:
- 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.
3. Add the Egg:
- Crack 1 large egg (50g) into the bowl and mix until well combined.
4. Combine Dry Ingredients:
- 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.
5. Mix Together:
- Gradually add the dry ingredients to the wet mixture. Mix until just combined. The dough should be soft but not sticky.
6. Shape the Cookies:
- 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.
7. Create Thumbprints:
- Use your thumb or the back of a small spoon to gently press a small indentation into the center of each dough ball.
8. Add Filling (Optional):
- If desired, fill each indentation with a small amount of jam or preserves of your choice. Approximately 1/2 teaspoon should be sufficient.
9. Bake:
- Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden.
10. Cool:
- 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.
11. Serve and Store:
- Once cooled, enjoy your thumbprint cookies immediately or store in an airtight container at room temperature for up to a week.

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.

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!

Nutrition Facts
Serving Size54 grams
Energy
Calories 240kcal12%
Protein
Protein 3.25g2%
Carbohydrates
Carbohydrates 33g9%
Fiber 0.66g2%
Sugar 16g17%
Fat
Fat 11g13%
Saturated 6g19%
Cholesterol 45mg-
Vitamins
Vitamin A 100ug11%
Choline 18mg3%
Vitamin B1 0.07mg6%
Vitamin B2 0.02mg2%
Vitamin B3 0.35mg2%
Vitamin B6 0.02mg1%
Vitamin B9 9ug2%
Vitamin B12 0.04ug2%
Vitamin C 0.00mg0%
Vitamin E 0.05mg0%
Vitamin K 0.94ug1%
Minerals
Calcium, Ca 16mg1%
Copper, Cu 0.05mg5%
Iron, Fe 0.36mg3%
Magnesium, Mg 9mg2%
Phosphorus, P 44mg3%
Potassium, K 40mg1%
Selenium, Se 6ug11%
Sodium, Na 20mg1%
Zinc, Zn 0.31mg3%
Water
Water 8g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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