Thumbprint Cookies
These cookies are super easy to make and can be customized for almost any occasion
Equipment
- Mixer or hand mixer
- Spatula
- Cookie scoop or measuring spoons
- Baking sheet
- Sifter
- Measuring spoons
- Large mixing bowl
Ingredients
- 1 Cup Butter Soften
- ½ Cup Sugar Granulated or Powdered
- 2 Tsp Vanilla extract
- 1 ¾ Cup Flour All-purpose
- Jam, fruit preserves, or desired fillings Favorite brand or homemade
- ¼ Cup Sprinkles Optional
Instructions
- Preheat your oven to 325 degrees and line your baking sheet with parchment paper
- In your mixer or bowl add your softened butter, sugar and vanilla extract
- Mix on medium to high speed until mixture is light and fluffy, don't forget to scrape the sides as needed. This should take about two to three minutes
- Once mixed, sift in your flour and sprinkles, and mix on low for about one min. Once mixed finish incorporating all the ingredients by hand to prevent overmixing
- As soon as your dough is done roll them to your desired size ( I used a tablespoon to measure out my dough)
- When you are done rolling your dough balls, using your thumb or a teaspoon to create the pocket in the middle
- After your pockets are done fill them in with your desired filling
- Bake in the oven for 20 minutes
Notes
When making these cookies, what I found helped me prevent cracks in my dough, is creating the pocket as soon as I was done rolling the dough in my hands. It helped keep the butter warm and soft, which allows it to be more flexible. If you don't plan on making all of your cookies, you can freeze them, but I recommend creating the pocket before you put them in the freezer. This dough should last you 2 to 3 months in the freezer if stored correctly in an airtight container or ziplock bag. Just make sure to label it with the name of the product, the date you made it, and the date it will expire.
Nutrition
Calories: 120kcal
Tried this recipe?Let us know how it was!