Shortcut Thumbprint Cookies Recipe Is Quick Satisfaction (6 Ingredients, 35 Minutes) by Kathy Widenhouse
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Thumbprint cookies are a classic cookie recipe that's a true family favorite. That's because their simple goodness and sweetness appeals to just about everyone. This is one cookie recipe that you need to start making for your family (or with your family!) ASAP. In about 35 minutes you will be sweet satisfaction and satisfy that sweet tooth.
My thumbprint cookies are a simplified version of the traditional classic thumbprint cookie recipe. Kids love to roll the dough into balls and press a finger or thumb in the middle – hence the name – to fill with their favorite jam. That's why this easy cookie recipe is not only delicious, but so much fun to make, too!
To make these easy cookies you will need butter, brown sugar, eggs, vanilla or almond extract, all-purpose flour and the jam of your choice. Serve these delicious thumbprint cookies for dessert or as a sweet snack!
Cuisine: American
Prep Time: 10 minutes plus 15 to chill dough
Cook Time: 10 to 12 minutes
Total Time: 35 to 37 minutes
Servings: 24
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup brown sugar, packed
- 2 egg yolks
- 1/2 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour or gluten-free flour
- 1/2 - 1 cup jam (strawberry, raspberry, apricot, etc.)
Here’s how to make it:
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, using an electric mixer on medium speed, cream butter and sugar until light and fluffy, scraping the bowl continually, about 1 to 2 minutes. Add egg yolks and extract. Beat until smooth.
- Reduce speed to low. Gradually stir flour mixture into creamed mixture a bit at a time until well blended, scraping the bowl constantly. Dough will be thick. If dough is too sticky to work with, cover the bowl with plastic wrap and set it in the refrigerator for 15 minutes until chilled. (For gluten-free cookies, use gluten-free flour.)
- Scoop dough into large, marble-sized balls about 1 inch in diameter. Roll balls in between the palms of your hands until smooth. Set the balls onto prepared baking pan, about 2 inches apart.
- Dip your thumb or your knuckle into a bit of water until it is damp, but not dripping wet. Press your thumb or knuckle in the center of each ball, leaving a small well. Spoon 1/4 teaspoon of jam into the well. (Use your favorite type of jam for these cookies. We like strawberry, raspberry and apricot best, but any will work.)
- Bake cookies for 10 to 12 minutes or until they are set but have not begun to brown. Remove baking sheets from the oven. For the best results, do not overbake the cookies. Cool cookies completely. Store the cookies in an airtight container on the counter.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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