HOMEMADE THUMBPRINT COOKIES

Delicious shortbread butter cake full of strawberry and apricot jam. This Thumbprint Cookies is ideal for a vacation or any occasion!

So today I share another classic favorite with you – this easy jam thumbprint cake. The cookie dough for this recipe is formed with only 6 ingredients (which includes vanilla and salt!) and comes together in only a couple of minutes. there's also no cold dough needed so you'll just prep the cake and pop them into the oven.

HOMEMADE THUMBPRINT COOKIES

I filled these cookies with strawberry preserves and apricot, but you'll fill them with almost any flavor. I actually made this batch when my nephew and nephew came a couple of weeks ago and that they went crazy for them. I guarantee you'll love them too! Once the cake dough is mixed, you'll use a 1 tablespoon cake spoon or measuring spoon to live the cake dough. I acknowledged that something bigger than a tablespoon is just too big for the cookie thumbprint.

Next, roll the cake dough into a ball and toss all during a little sugar. Sugar is optional for this piece, but i prefer the additional crunch and sweetness it adds to the cookies. Then, create indents in each cookie using your thumb or something similar. I actually wish to use an outsized wooden spoon handle for this step.

Then, fill each indentation with 1/2 teaspoons of your favorite jam. i actually liked the Bonne maman jam, so I used strawberry preserves and their apricots here. the ultimate step for baking this thumb stamp recipe is to bake them. When it involves shortbread cakes, you would like to avoid overbaking them as they will find yourself crunchy and dry. i like to recommend this cake for about 12-14 minutes, you'll know that they're already finished when the boss is about and therefore the butt is extremely lightly browned.

INGREDIENTS:

• 1 cup (230 grams) unsalted butter softened
• 2/3 cup (135 grams) granulated sugar plus 3 tablespoons (40 grams) for rolling the cookies
• 2 large egg yolks room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled
• 1/2 cup strawberry or apricot jam

INSTRUCTIONS:

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
3. Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls, roll each one in granulated sugar (optional), then place on the prepared baking sheets.
4. Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.
5. Bake at 350°F (177°C) for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Share this post