Thumbprint Cookies Recipe
Thumbprint cookies are so easy to make and you can fill them in so many different ways. This is everyone's favorite Thumbprint Cookie recipe.
Ingredients
- 1 1/2 cup unsalted butter, (3/4 lb) softened at room temperature
- 1 cup granulated sugar
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 3 1/3 cup all-purpose flour, *measured correctly
- 1/4 tsp fine sea salt
- 1 cup toasted pecans, finely chopped
- 1 cup raspberry jam
Instructions
- Preheat the oven to 350˚F and line 2 baking sheets with parchment paper. Using a stand mixer, whisk together the softened butter and sugar on high speed for 2-3 minutes. Add in the egg yolk and vanilla extract and beat until combined.
- Switch the whisk to to a flat beater. Add in the flour, salt, and chopped toasted pecans, mix just until combined, scraping down the sides of the bowl if needed.
- Use a small cookie scoop, or a spoon to portion out equal-sized rounds (about 1 Tbsp each) of the cookie dough into a baking sheet lined with parchment paper. Roll each piece of dough into a ball and place them 2 inches apart. Indent dough balls as you go.
- Use your thumb or the back of the teaspoon, and press halfway into the center of each cookie.
- Fill each cookie in the center with jam. Bake at 350°F for 13-15 minutes or until the edges are just beginning to turn golden. If baking on 2 racks, rotate the pans halfway. Transfer to a rack to cool completely before serving.
Nutrition Facts
Thumbprint Cookies Recipe
Amount per Serving
Calories
161
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
23
mg
8
%
Sodium
19
mg
1
%
Potassium
31
mg
1
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin A
221
IU
4
%
Vitamin C
1
mg
1
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
