Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
These thumbprint cookies are a classic cookie recipe that’s a must have during the holidays. It is a simple sugar cookie recipe that is filled with a homemade blackberry jam in the center.
Thumbprint Cookie Ingredients
– Simple ingredients – Ready in under 30 minutes – Great for entertaining – Perfect for cookie exchanges
Why We Love This Recipe
Start by creaming the butter, granulated sugar and brown sugar together. You want the butter to be smooth and fully combined.
How to Make Thumbprint Cookies
Next, add in the egg yolk and the vanilla, combine until incorporated.
How to Make Thumbprint Cookies
Then, add in the flour and cornstarch. The dough will be crumbly as seen in the image above. Keep mixing with a hand mixer for 3-5 minutes until the dough becomes thick and comes together.
How to Make Thumbprint Cookies
Using a cookie scoop, scoop out the dough. Roll the thumbprint cookie dough into a ball with the palms of your hands. To get a perfectly round ball, roll the dough in a circle in both directions.
How to Make Thumbprint Cookies
Place the cookie dough on a baking sheet about 2″ apart. Indent the dough with your thumb, spoon or our recipe developer used the end of a drink muddler to get a perfectly shaped circle.
How to Make Thumbprint Cookies
Fill the cookie dough with about a half of a teaspoon of the blackberry jam. Place in the oven at 350° for 8-10 minutes until the cookie dough has firmed up and golden brown. Remove from the oven and allow to cool on a baking rack before enjoying.
How to Make Thumbprint Cookies
1. This is a thick sugar cookie dough. When mixing, the dough will become crumbly. That is okay, you simply want to keep mixing the dough until it comes together! This takes about 3-5 minutes using a hand mixer. 2. When making the indentation into the cookie dough, it may crack. Carefully push the dough back together. 3. Don’t overfill your jam! Fill the indention until the jam just barely reaches the top. This will prevent any bubbling over during the baking process. 4. Allow the cookie to cool for 2-3 minutes on a baking sheet before transferring to a cooling rack.
RECIPE TIPS