Thumbprint Cookies
Kids love to help make the classic jam thumbprint cookies for Christmas. Try out new flavours of jam or just clean out the fridge.
Ingredients
- 120 grams butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons water depending on dryness of dough
- 350 grams all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Finishing:
- ¼ cup granulated sugar
- ½ cup raspberry or strawberry jam
- ¼ cup powdered sugar
Instructions
- Cream butter and sugar in large bowl with mixer until light and fluffy, about 3-5 minutes.
- Add in 1 tablespoon of water, vanilla, and egg and mix until incorporated.
- Add flour, baking powder, and salt into wet ingredients until just incorporated. Scrape sides of bowl to make sure everything is combined. Add more water if necessary to press dough together.
- Let dough chill, covered, for 30 minutes.
- Preheat oven to 350°F.
- In another bowl, add ¼ cup granulated sugar.
- Use a well rounded tablespoon and scoop out the dough and form into a tight little ball.
- Roll ball of cookie dough through granulated sugar and place on parchment-lined baking sheet.
- Using a spoon or thumb, press an indentation in center until cookie is rounded out. Do this for remainder of dough.
- Add teaspoon of jam to each indentation.
- Bake for 12-15 minutes, or until set.
- Remove from oven and allow to cool for 10 minutes before transferring to a cooling rack.
- Dust with “snowy” powdered sugar when cookies are at room temperature.
Notes
- Enjoy them immediately or store them in containers at room temperature for up to a week, or put them in freezer bags for longer freezer storage.
Nutrition
Serving: 1cookieCalories: 198kcalCarbohydrates: 34gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 126mgPotassium: 34mgFiber: 1gSugar: 17gVitamin A: 180IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!