These thumbprint cookies are buttery, soft, and filled with the perfect amount of your favorite jam.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¼ cup white sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup jam
Instructions
- Preheat oven to 350°F.
- Line 3 baking sheets with parchment paper. Set aside.
- In a medium bowl stir together flour, baking powder, and salt. Set aside.
- In a large bowl beat butter, white sugar, and brown sugar together on high speed until light and fluffy. This should take about 2 minutes.
- Beat in egg and vanilla until well mixed.
- Pour dry ingredients into the wet ingredients and beat just until well mixed.
- Drop rounded cookies, 1½-tablespoon size and 2 inches apart, onto parchment paper lined baking sheets.
- Using the back of a teaspoon, dusted in flour to prevent sticking, press back of teaspoon about half way down into each cookie to create an indent for the jam.
- Using a small spoon, fill each indent with jam of your choice.
- Bake for 13 to 15 minutes or until bottom edges look slightly browned.
- Remove from oven and let cool for 10 minutes before removing and placing on wire racks to cool completely
Notes
- Avoid overfilling, as the jam can overflow during baking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 59mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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