RECIPE
Thumbprint Cookies
Growing up my mom and I always made some type of thumbprint cookies for Christmas and they were always a favorite. My mom’s thumbprints were rolled in nuts, but mine aren’t. I always wondered why she didn’t use any of her homemade jam for them, however I used my homemade strawberry jam for these cookies. what I love about these cookies is that you really can use any flavor of jam you would like. I know a lot of recipes call for raspberry, but I am partial to strawberry jam. Even though this recipe isn’t my mom’s, it is definitely inspired by her and her homemade strawberry jam.
I had so much fun making these cookies with the girls and listening to Christmas music. I could really see how much the girls are learning about baking. Isabella is a pro at rolling the cookies and Lele did an amazing job adding the jam to the cookies. So while it was a little messier than I like, it was a great time of making memories with the girls and having fun.
Questions you might have.
- Why do the eggs and butter need to be room temperature? Butter at room temperature is essential for creaming the butter and the eggs at room temperature help with the cookies rising.
- Can I freeze this dough? Yes you can. You can roll into balls and freeze it that way. Bring the dough out of the freezer and let it sit for about 30 minutes or until just soft enough to make the indentation. Add the jam to the cookies and bake. You will need to bake about an extra 1-2 minutes. Or you can roll them into balls and make the thumbprint and freeze it that way. Place the frozen cookies on a tray and add the jam. You will need to bake for an extra 1-2 minutes.
- Do I have to add the glaze? No you don’t, it just adds a nice extra touch and a little sweetness.
I know you will love these cookies as much as we do.
Merry Christmas From My Kitchen ????
Billie-Jo
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1 egg
- 1 ½ tsp vanilla extract
- 2 ½ cups all purpose flour spooned and leveled
- ½ tsp salt
- ½ baking powder
- ¾ cup strawberry jam or your favorite jam
- Glaze-⅔ cup powdered sugar, 1 tsp vanilla extract and 2-3 tsp water
Directions
- In a large mixing bowl cream butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Add in egg and vanilla, mix until combined. Make sure to scrape down the sides of the bowl.
- Slowly add in the flour, baking powder and salt, mix until combined.
- Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
- Line 2 cookie sheets with parchment paper. Using a 1” cookie scoop, scoop dough onto prepared pans. We roll the dough to make more round. Using your thumb or a back of measuring spoon, make indentations in the center of the cookie dough. Using a small spoon, scoop jam into the little indentations.
- Place cookie trays in the refrigerator for about 15 minutes.
- Bake for 12-15 minutes, until the edges start to turn slightly brown.
- While cookies are cooling, make the glaze. Whisk together the powdered sugar, vanilla and water.
- Drizzle glaze on top of the cookies.
- Cookies will stay fresh for 5 days or in the freezer for 2 months. Cookie dough without the jam may be frozen for up to three months. Remove frozen cookie dough and place on trays lined with parchment paper, let sit for 3o minutes or until soft enough to use your thumb for thumb prints. Scoop jam into the indentations. Skip the step of placing cookings back in the refrigerator if using frozen cookie dough. You can make the indentations into the cookie dough before freezing.
