Print

Thumbprint Cookies with Jam or Nutella Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

This classic Thumbprint Cookie recipe features buttery, tender cookies filled with your choice of jam or Nutella. Perfectly balanced with a hint of vanilla and just the right amount of sweetness, these cookies are an easy and delightful treat for any occasion. The dough is simple to make, shaped into balls, pressed with a thumb indentation, filled, and baked to a light golden perfection.

Ingredients

Cookie Dough

  • 1 stick unsalted butter (at room temperature)
  • ⅓ cup brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt

Fillings

  • 1 cup jam of choice (or Nutella)

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to 350˚F (175˚C) and line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter and brown sugar. Beat at medium speed for 2 to 3 minutes until the mixture is light, fluffy, and well combined.
  3. Add Egg Yolk and Vanilla: Scrape down the sides of the bowl to incorporate any bits stuck on the edges. Add the egg yolk and vanilla extract, then mix at medium speed for 30 seconds until fully integrated into the butter-sugar mixture.
  4. Incorporate Dry Ingredients: Add the all-purpose flour and salt to the wet ingredients. Mix at low speed just until the flour is no longer visible and the dough forms evenly, being careful not to overmix.
  5. Scoop and Shape Dough: Using a 1 tablespoon-sized cookie scoop, portion out the dough into even amounts. Roll each portion into a smooth ball and place them spaced about 2 inches apart on the prepared baking sheet.
  6. Create Thumbprints: Using your thumb or the back of a measuring spoon, gently press an indentation into the center of each dough ball, pressing just enough to create a shallow well without going through the cookie base.
  7. Fill and Bake: If using jam, spoon about 1 teaspoon into each indentation. Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges and bottom turn lightly golden brown. If using Nutella, bake the cookies without filling, then after baking and cooling, fill each indent with approximately 1 teaspoon of Nutella.
  8. Cool: Remove the cookies from the oven and transfer the baking sheet to a cooling rack. Let the cookies cool completely before serving or storing.

Notes

  • Ensure the butter is at room temperature for easier creaming and better cookie texture.
  • Use a cookie scoop for uniform cookie sizes and even baking.
  • Do not press the thumbprint too deeply to avoid holes through cookies.
  • Jam can be substituted with Nutella or other nut butters; for heat-sensitive fillings like Nutella, fill after baking.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.

Find it online: https://cozyplatter.com/thumbprint-cookies-with-jam-or-nutella-recipe/