| Level: | Easy |
| Total: | 1 hr 8 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 18 min |
| Yield: | about 24 to 30 cookies |
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar, plus more for rolling
- 1 large egg
- 1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
- 1/3 cup raspberry, cherry or strawberry jam
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 27 servings |
| Calories | 108 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 20 mg |
| Sodium | 55 mg |
Reviews
Lovely tender, flaky, buttery cookie. I made the lemon curd as per Sally’s recipe too and the zingy contrast is lovely. I definitely made the cookies too big, but they still baked nicely at 12 minutes. I didn’t ice them in case it would be too sweet, but I could see it working to tie the flavours together. Now to find a use for the rest of that delicious curd!! I could eat it by the spoon.
The cookies also didn’t spread much!
The cookies also didn’t spread much!
Super easy and delicious! We scooped them onto the cookie sheet and formed the thumbprint and then chilled for about 30 minutes while we made another cookie dough. We used multiple different jams (strawberry, raspberry, fig, cranberry orange and even lemon curd and they all came out perfectly! It’s a buttery shortbread flavor that is perfect with the sweetness of a teaspoon of preserves ❤️
Love this recipe! I filled most with jam but also a few with a chocolate kiss in the middle. Delicious both ways. I did chill the cookies before baking but I am not sure it was necessary. Great recipe-a keeper!
Delicious! Second time making. This time I did 1/2 t. Vanilla & 1/2 t. Almond extract. Also added some orange zest & did a few with maraschino cherries. Took about 12 minutes in my oven & were perfect!
I make these cookies all the time. We call them crack in cookie form. I have never chilled the dough and have never had an issue with spread. Also, my oven runs hot, I just baked them for 8 minutes and they’re perfect. I also use homemade strawberry preserves…
Super delicious flavor! My family has a tradition of using currant jam for thumbprint cookies, so that is what I used. Definitely chill the dough for at least 30 minutes, then chill the prepared cookies with the jam in them for at least another 30 minutes to prevent spreading. I give the recipe 4 stars for not recommending to chill the dough, but honestly 5 stars for flavor.
i dont know what this is im just on here for a school project
super slay would recommend, made ours into flowers was sups cute!!
Have made these many times and they always come out perfect. Rather than roll dough in sugar I dust them with powdered sugar after they cool. A word of advice “chill” your dough at least 30 minutes before baking to avoid the dreaded spread of the cookie. And as another has commented it helps to use a pastry bag to add the dollop of jam to the cookies just before baking.
The flavor is delicious. I do think they could have done with being chilled prior to baking, as they spread more than I would have liked.