Thumbprint Cookies

5 from 1 vote

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.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Keyword: Cookies, Thumbprint Cookies

Servings: servings

Ingredients

1 C salted butter softened
1/4 C granulated sugar
1/4 C light brown sugar
1 egg yolk
1 tsp vanilla extract
2 1/4 C all purpose flour
2 tsp cornstarch
Blackberry Jam

Instructions

Start by creaming the butter, granulated sugar and brown sugar together. You want the the butter to be smooth and fully combined.
Next, add in the egg yolk and the vanilla, combine until incorporated.
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.
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 cookie dough roll in a circle in both directions for a perfectly shaped circle.
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.
Fill the cookie dough with about a half of a teaspoon of the 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.

Notes

Tips For Making Perfect Thumbprint Cookies At Home

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.
When making the indentation into the cookie dough it may crack. Carefully push the dough back together.
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.
Allow the cookie to cool for 2-3 minutes on a baking sheet before transferring to a cooling rack.

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