I love taking simple recipes and elevating them into something a little more special. If you’ve ever enjoyed those Pepperidge Farm thumbprint cookies in the white bag, you know what I mean. This homemade thumbprint cookie recipe is easy and much fresher — it might even replace your store-bought favorite.
Full disclosure: the photo I took of these cookies isn’t great because my camera is damaged, so I’ll have to update it later. But the flavor is what matters most, and these cookies are delicious. I used seedless raspberry jam and strawberry preserves, but apricot or any smooth fruit preserve works well too.
Strawberry and Raspberry Thumbprint Cookies Recipe
Makes: About 3 dozen cookiesINGREDIENTS:
Raspberry jam (seedless)
Strawberry preserves
1 teaspoon salt
2 1/2 cups all-purpose flour
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar
2 sticks unsalted butter, softenedPREPARATION:
The Dough:
Whisk the flour and salt together. Cream the sugar and softened butter with an electric mixer until the mixture is light and pale. Beat in the vanilla and the egg. With the mixer on low, add the flour mixture in three additions, mixing only until a dough forms — avoid overmixing to keep the cookies tender. Divide the dough into two equal portions, shape each into a 6-inch disk, wrap in plastic wrap, and chill in the refrigerator for about an hour, or until firm.The Cookies:
Preheat the oven to 350°F and position a rack in the middle. Line two baking sheets with parchment paper.Use a tablespoon or a small ice-cream scoop (about 1 tablespoon) to portion the dough. Roll each portion into a ball and place them on the prepared baking sheets about an inch apart.
Make an indentation in the center of each dough ball, pressing down about three-quarters of the way through with your thumb, the handle of a wooden spoon, or the back of a measuring spoon.
Spoon or pipe a small amount of jam into each indentation, avoiding large pieces of fruit so the filling stays smooth and evenly distributed.
Bake until the cookies are golden around the edges, about 15–20 minutes. Let them rest on the baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely.
These thumbprint cookies are crisp at the edges and tender inside, with a perfectly sweet dollop of jam. They store well in an airtight container for several days and make a lovely homemade gift or a comforting treat with tea or coffee.