Thumbprint Cookies

These eggless Thumbprint Cookies are rich, buttery, tender, with a crumbly and melt in the mouth texture. They make a perfect holiday cookie.

Recipe Source Link:https://www.mygingergarlickitchen.com/thumbprint-cookies/

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RECIPE INGREDIENTS

» For Thumbprint Cookies

• 1/2 cup (113 g) unsalted butter, at room temperature
• 1/3 cup (68g) granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup (150 g) all-purpose flour, spooned and leveled
• 1.5 tablespoon (15 g) cornstarch
• 1/4 teaspoon salt
• 1/4 cup jam/jelly/preserves, of your choice choice

RECIPE INSTRUCTIONS

» How to Make Thumbprint Cookies

1. Place butter and sugar in the bowl of your stand mixer fitted with the paddle attachment. You can also hand mixer or a whisk. Beat butter and sugar on low settings until sugar is mixed with the butter. Then switch the settings to medium and beat until creamy, pale and creamy, scraping down the bowl often. This would take about 4-5 minutes. Add 1 teaspoon of vanilla extract and mix until combined.
2. Now, switch to the lowest speed and add the dry ingredients (flour, cornstarch, and salt). Beat at low speed, scraping the bowl in between until well mixed.
3. Once the mixture is soft and crumbly, gently bring the dough together using your hands. You don't have to knead the dough. Take out about a 1-inch portion of dough using a tablespoon or small ice cream scoop. Shape it into a 1-inch smooth ball.
4. Keep shaping balls until all the dough is used up. Line a baking sheet with parchment paper and place the balls onto a prepared baking sheet, about 2 inches apart. Make an indentation in the center of each cookie with your thumb or with the rounded back of a teaspoon. If the edges crack, you can either reshape them or fix the cracks with your fingers. Refrigerate the cookies for at least 3-4 hours. You can chill them in the refrigerator for up to 4 days.
5. Preheat the oven to 350ºF/180ºC. When chilled, fill each indentation of the cookie with jam right up to the brim, about 1/4 teaspoon. Bake the cookies for 12-15 minutes or until the edges and bottom are slightly browned. Remove the cookies from the oven, and let the cookies rest on the baking sheet for 5 minutes.
6. After that, transfer them to a cooling rack and let them cool completely before serving and storing.

RECIPE NOTES

1. Baking Time - Do not overbake thumbprint cookies. You just need to bake until the edges are slightly brown and cookies are still white. Mine took about 13 minutes, but the baking time may vary depending on the different temperature of the ovens. So your cookies might take less or more time. After about 11 minutes, keep an eye on the oven to prevent the over-baking.
2. Storage - Cookies may be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.
3. Filling - If the jam or preserve you are using is too firm, then simply add it to a microwave-safe bowl and heat for about 10 seconds. Alternatively, you can transfer jam to a heavy bottomed pan and heat it over low heat until it is no longer firm and easy to stir. Let it get cool before filling the cookies with jam.
4. Butter - Make sure that the butter you are using is at room temperature but not mushy. You can leave it at room temperature for about 40-50 minutes.