Thumbprint cookies are classic and simple—a great afternoon project with the family. I like to use the back of a teaspoon to shape them.
| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 15 min |
| Yield: | 24 servings |
| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 15 min |
| Yield: | 24 servings |
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 vanilla bean
- 2 1/2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup raspberry or strawberry jam
- Powdered sugar, for sprinkling
Instructions
- In the bowl of a stand mixer, cream the butter and sugar. Scrape the seeds from the vanilla bean and add to the butter/sugar mixture (Chef’s tip: Place the scraped vanilla bean in a jar of sugar for a week or so to give the sugar a great vanilla taste). Continue to mix on low/medium speed for 1 minute, then add the egg. When the egg is just combined, add the salt/baking soda into the flour and slowly add the dry ingredients to the wet, just to combine. Place the dough between two layers of parchment paper and roll out to ½-inch thickness. Chill for 1 hour. Heat oven to 350 degrees F.
- Take the chilled dough and cut out shapes using a 2-inch round cookie cutter. Roll out the leftover dough and cut more cookies until there is no dough left. Roll the cookies into balls, place on a cookie sheet lined with parchment paper and using the back of a measuring spoon, make an indent in the middle. Spoon a small amount of jam into the well of the cookie and bake about 10 minutes.
- Cookies are done when they’re golden brown with bubbly jam. Cool a few minutes, then sprinkle with powdered sugar and serve.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 280 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 48 mg |
| Sodium | 75 mg |
| Serving Size | 1 of 14 servings |
| Calories | 280 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Cholesterol | 48 mg |
| Sodium | 75 mg |
Reviews
GREATEST. COOKIES. EVER.
Nothing by Sebastien Rouxel is bad. You can always always trust his recipes, just follow them precisely! I wish FNK would have kept the measurements in metric when they bought Panna (where these recipes are originally from) because Rouxel always says baking needs to be weighed.
But I legitimately had to bake these cookies 2 days in a row because the first batch was devoured by my family!!
Nothing by Sebastien Rouxel is bad. You can always always trust his recipes, just follow them precisely! I wish FNK would have kept the measurements in metric when they bought Panna (where these recipes are originally from) because Rouxel always says baking needs to be weighed.
But I legitimately had to bake these cookies 2 days in a row because the first batch was devoured by my family!!
These turned out perfectly!! The best recipe for jam thumbprints I’ve found!