Thumbprint Cookies Recipe
Beautifully delicate thumbprint cookies are quick, easy, and melt-in-your-mouth tasty! They are a best-loved classic cookie.
Servings: 24 cookies
Ingredients
Cookie
- 1 cup butter softened
- ¾ cup sugar
- 1 teaspoon almond extract
- 2 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- additional white sugar
- ½ cup seedless raspberry jam
Glaze
- 1 cup powdered sugar
- ½-1 teaspoon almond extract
- 2-3 teaspoons milk
Instructions
Cookies
- Preheat oven to 400 ℉.
- Using a kitchen aid, or large bowl, cream together butter and sugar. Once light and fluffy add the almond extract.
- In a separate bowl sift together the flour, baking soda, and salt. Gradually add it to the butter mixture and mix well.
- Using a cookie scoop roll the dough into 1-inch balls and place on an ungreased cookie sheet. Use thumb to press down and make a dent in the center of each dough ball. Fill each dent with jam.
- Bake for 7-8 minutes or until cookies are slightly colored. Allow them to cool for 1 minute on the baking pan before placing them on a rack to finish cooling.
Glaze
- Add the confectioners sugar and almond extract to a small mixing bowl. Gradually mix in the milk until you reach a glaze consistency.
- Drizzle the cookies with the glaze.
Notes
- STORE cooled jam thumbprint cookies in an airtight container at room temperature for about 3-4 days. Place a piece of white sandwich bread in the container to help keep the cookies soft.
- FREEZE. Place the baked jelly thumbprint cookies in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 111mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg