Buttery Thumbprint Cookies
These thumbprint cookies with jam are a delicious treat for the whole family.
Thumbprint cookies are a classic for a reason, and this recipe will remind you how delicious they are. Made from scratch, but still as easy as pie, these thumbprint cookies are light, buttery, and perfectly crisp-and-chewy. The dollop of tart fruit jam takes these cookies to the next level. You'll be happy that they're little, because you're definitely going to want to eat more than one!
From the Chef: "These colorful cookies really brighten up a dessert spread. I love picking out a few different jam flavors and colors to create a wide assortment to offer guests. It’s so easy to present so many different varieties!" - Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Easy Cookie Recipes:103 Best Recipes for Chocolate Chip Cookies, Cake Mix Creations, Bars, and Holiday Treats Everyone Will Love.
Yields36 cookies
Preparation Time20 min
Cooking Time15 min
Ingredients
- 2 1/2 cups all-purpose flour, plus extra for flouring hands
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 1/4 cup sugar
- 3/4 cup vegetable shortening, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 cup jam or jelly of your choice
Buttery Thumbprint Cookies Recipe
Ingredients
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Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
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In a stand mixer fitted with the paddle attachment, combine 2½ cups of the flour, the baking powder, nutmeg, cinnamon, salt, and sugar. Stir briefly to mix well. Add the shortening and mix to form coarse crumbs.
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In a small bowl or measuring cup, combine the buttermilk, eggs, baking soda, and vanilla. With the mixer running, gradually add the buttermilk mixture until a soft dough is formed.
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Using a cookie scoop, shape the dough into 1-inch balls and roll in lightly floured palms to smooth. Place on the prepared baking sheets about 1½ inches apart. Use the back of a measuring spoon to make “thumbprint” depressions in each cookie and fill with ½ teaspoon of the jam or jelly.
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Bake for 12 to 15 minutes.
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Cool on the baking sheets for at least 5 minutes, then transfer to a wire rack to cool completely. Serve.
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