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Melt-in-your-mouth Thumbprint Cookies feature a soft, buttery foundation with fruity jam nestled in the center. You'll get that perfect mix of crumbly base and sweet filling in every bite. These can lean more toward shortbread-style or pack an extra jam punch, depending on your preference. Add a simple icing drizzle, and you've got treats that work for any gathering.
What Makes These Cookies Special
You'll adore how these treats simply dissolve on your tongue, thanks to the magic combo of butter and powdered sugar. The jam center brings a pop of fruity goodness, and if you want that extra touch, the icing gives them a fancy look. They're great for Christmas, birthday parties, or just because you want something sweet.
Key Ingredients You'll Need
- For The Cookie Base: - Sifted powdered sugar: ⅓ cup (40g), 10X quality - Softened unsalted butter: 1 stick (113g) at exactly 65°F (18°C), European-style with 82% fat content - Room temp egg yolk: 1 large (18g) at 65°F (18°C) - Good vanilla extract: 1 teaspoon (5ml) - Fine sea salt: ¼ teaspoon (1.5g) - Almond extract: ⅛ teaspoon (0.6ml) - All-purpose flour: 1¼ cups (150g) at 70°F (21°C), with 10-12% protein
- For Rolling: - Fine granulated sugar: ⅓ cup (67g) pure cane, small crystals
- For The Filling: - Smooth fruit jam: ½ cup (160g) without lumps, strain seeds from raspberry if using - Should be around 70°F (21°C) for easy spreading
- For The Icing: - Sifted powdered sugar: 1 cup (120g) - Whole milk: 1 tablespoon (15ml) at 70°F (21°C), add more if needed Should form a ribbon that disappears in 3 seconds when tested
How To Make Them
- Get Everything Ready
- Heat your oven to 325°F (165°C), check with another thermometer to be sure. Put your rack in the middle. Cover baking sheets with silicone mats. Your kitchen should be 68-72°F (20-22°C) and not too humid, under 60%.
- Make The Dough
- Whip butter until it's lighter in color, about 2 minutes. Slowly add powdered sugar and beat until really fluffy, about 3 minutes. Keep everything under 70°F (21°C). Mix in the egg yolk and flavors just until blended. Add flour in two batches, mix until you can't see any dry spots.
- Shape The Cookies
- Weigh out ½-ounce (14g) balls of dough. Roll them between your hands to make perfect circles. Roll each one in granulated sugar. Put them on your baking sheets, 2 inches apart.
- Make The Wells
- For traditional thumbprints: Use a flour-dusted thumb to push down in the middle, about ½-inch deep and ¾-inch across For flatter cookies: Press down to ¼-inch depth with a 1-inch spread Make sure the edges don't crack and look nice and smooth
- Add The Jam
- Put 1 teaspoon (5g) of room-temp jam in each well. The top should dip in slightly. Tap the pan gently to help the jam settle.
- Bake Them
- Bake for 15-17 minutes until the edges turn light gold (like Pantone 7509 C). The bottom should reach 165°F (74°C). They should look mostly matte with a tiny bit of shine.
- Cool Them Down
- Let them sit on the hot pan for 5 minutes until they cool to about 120°F (49°C). Move them to a wire rack and cool completely to 75°F (24°C).
- Make The Icing
- Mix the sifted sugar with milk until it flows off your spoon and dissolves in 3 seconds. Put it in a piping bag with a #2 tip. Drizzle patterns over cookies when they're completely cool at 75°F (24°C).
Tricks For Amazing Results
Don't put the dough in the fridge before shaping or you'll mess up the texture. After adding jam, give the pan a little tap on the counter so it settles nicely. You can swap milk for water in the icing if you want. Dust whatever tool you use to make the wells with some powdered sugar so it won't stick.
How To Keep Them Fresh
Keep your cookies in a sealed container at room temp for up to 5 days. You can freeze the raw dough balls for up to 3 months. Just let them thaw before you shape and bake them. Finished cookies freeze well too, up to 2 months. Let them come to room temp before you eat them.
Mix It Up Your Way
Try different jams like raspberry, apricot, or blackberry to change up the flavor. Add a tiny bit of cinnamon or nutmeg to the dough for a cozy taste. You can switch out the almond extract for lemon or orange if you want a citrusy kick.
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Tasty Ways To Enjoy Them
These cookies go great with tea, coffee, or hot chocolate when you want a little treat. They also make wonderful presents—pack them in pretty tins or wrap them in clear bags with a colorful ribbon.
Frequently Asked Questions
- → Why skip chilling the dough?
Dough at room temperature is easier to work with and creates a softer end result. Cold dough can be harder to handle and changes the texture.
- → What type of jam is best?
Any type of jam works! Smoother options are easier to fill, while chunky styles might bubble over during baking.
- → Why coat in sugar twice?
The first coat adds sweetness. The second ensures any melted sugar blends smoothly for a polished cookie surface.
- → Is icing optional?
Absolutely! Powdered sugar or leaving them plain works great, too. Icing just adds extra sweetness and a fancy touch.
- → What’s the reason for tapping the pan?
A quick tap helps settle the jam into the cookie and stops it from bubbling, leaving a smooth and shiny finish.