Small Batch Thumbprint Cookies
Tender, buttery thumbprint cookies with a sweet jam center. Easy to make and perfect for a small batch treat or holiday cookie tray.
Servings: 6 cookies
Ingredients
- 4 tablespoons butter
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon jam
Instructions
- Heat oven to 350° F (177° C). Line a small baking sheet with parchment paper or a silicone baking mat.
- With an electric hand mixer, beat the butter and sugar until light and fluffy, about 1 minute.
- Mix in the egg yolk and vanilla until well combined.
- Gently mix in the flour.
- Scoop 1 1/2 tablespoon portions onto a baking sheet and roll each into a smooth ball.
- Press the center of each ball with your thumb or the back of a 1 teaspoon measuring spoon.
- Spoon about 1/2 teaspoon of jam into each indentation.
- Bake for 8 to 10 minutes, until set and lightly golden.
Notes
- Read the Recipe: Go through the recipe and ingredient notes before starting. These cookies come together quickly, so have everything measured and ready.
- Sugar Coating (Optional): Roll dough balls in granulated sugar before baking for extra sweetness and texture.
- Measure Flour Properly: Spoon flour into a dry measuring cup and level with a knife. Avoid scooping from the bag, which packs the flour and can make cookies dense.
- Room Temperature Jam: Soft jam is easier to add and won’t firm up the dough.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 62mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 274IU | Calcium: 8mg | Iron: 1mg
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