Thumbprint Cookies

Holiday cookies are my favorite. Last year I made these to-die-for Brown Sugar Pecan cookies  (beware the addiction). Now, they are a staple dessert in my house.

Although I love trying out new cookie recipes, I would never neglect the classic thumbprints. They are simple to make and absolutely delicious (especially paired with a cup of lemon tea). The secret to killer thumbprints is the jam you use.  The raspberry preserves I grew up with/all time favorite is Bonne Maman.  So get some tea, excellent jam and start baking!


• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
•1/2 teaspoon fine salt
• 1 1/2  unsalted butter, softened
• 2/3 cup sugar, plus more for rolling
•1 large egg
• 1 teaspoon pure vanilla extract
• 1/3 cup raspberry  jam


  1. Preheat oven to 350 degrees.  Line baking sheet with parchment paper
  2. Combine all dry ingredients in a bowl.
  3. 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.
  4. 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 2-inches apart on the baking sheet. Press a thumbprint into the center of each ball (about 1/2-inch deep). Fill each indentation with about 3/4 teaspoon jam.
  5. Bake cookies until the edges are golden, about 15 minutes.  Once cool, dust confectionary sugar over cookies! Enjoy!

(can store in a tightly sealed container for up to 5 days)


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