Best thumbprint cookies recipe

You know how people always say you can bake so many things with just flour, sugar, butter, and eggs, but when you're in a pinch and need something quick, you can't seem to think of what to make? It has to be something fast, easy, universally loved, and bonus points if it's visually appealing.

These thumbprint cookies, filled with fruity jam centers, are a cherished Christmas tradition . The cookies are soft, buttery, and coated with finely chopped walnuts. You can experiment with a variety of your favorite preserves, like raspberry, apricot, or strawberry, to add color and variety to each batch.

Thumbprint Cookies Ingredients

These thumbprint cookies are easy to make and the taste is incredible.

 

• 1 large egg, separated, divided
• 226g butter
• 120 g sugar
• 280g purpose flour

• 1teaspoon vanilla extract , and few salt
• ¼ cup finely chopped walnuts
• 105 g jam 

These cookies are ridiculously simple, but you won’t be disappointed by the final product! Here is how you make them. 

Tips for perfect thumbprint cookies

Cream the Butter and Sugar – Beat the butter and sugar together until the mixture becomes creamy. This should take about 1 minute on medium speed. At first, the mixture may appear crumbly, but it will eventually come together.

Prepare the Dough – Add the vanilla, egg, and salt, and continue beating for about 20 seconds until well incorporated. Then, add the flour and beat until the flour is fully absorbed and no longer visible.

The dough may seem crumbly, but when pressed together, it will form a cohesive dough.

Shaping the Cookies – I have a specific method to shape jam drop cookies to prevent them from cracking. Typically, you would roll all the dough into balls, place them on a tray, and create an indent in the center, which also slightly flattens them.

Scoop the dough into balls, dip them in egg white, and then roll them in walnuts to coat. Place the coated dough balls about 2 inches apart on a prepared cookie sheet.

 Bake the cookies for 14 minutes or until the edges are light golden and the tops are a pale golden color.  At the 10-minute mark, rotate the trays and swap their positions to ensure even baking.

Remove cookies from the oven , Add the Jam – Make an indent in the center of each cookie and fill it with jam. Return cookies to the oven and bake until set, about 8 minutes.

Finishing – Allow the cookies to cool on the tray so the bottoms can finish cooking. Once cooled, enjoy