Thumbprint Cookies Recipe
Buttery shortbread cookies filled with raspberry jam for a classic thumbprint treat.
Servings: 40 servings
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 (177°C) and line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk (or using a hand mixer), beat the softened butter and granulated sugar on high speed for 2–3 minutes until light and fluffy.
- Add the egg yolk and vanilla extract and beat just until combined.
- Switch to the paddle/flat beater. Add the all-purpose flour, fine sea salt, and finely chopped toasted pecans; mix on low speed just until the dough comes together, scraping down the bowl as needed.
- Use a small cookie scoop or a spoon to portion the dough into roughly 1 tablespoon portions. Roll each portion into a ball and place on the prepared baking sheets about 2 inches apart.
- Press an indentation into the center of each dough ball using your thumb or the back of a teaspoon, pressing about halfway down.
- Fill each indentation with a small amount of raspberry jam.
- Bake at 350°F for 13–15 minutes, until the edges are just beginning to turn golden; if baking on two racks, rotate pans halfway through baking.
- Transfer the cookies to a wire rack to cool completely before serving.
Equipment
- stand mixer or hand mixer
- Mixing Bowl
- Baking Sheets
- Parchment Paper
- Small cookie scoop or spoon
- wire cooling rack
Notes
- Use room-temperature butter for easier creaming.
- Measure flour correctly by spooning into the cup and leveling.
- Chop pecans finely for even distribution in the dough.
- Keep cookies about 2 inches apart to prevent sticking.
- Let cookies cool fully so the jam sets.