Thumbprint Cookies

Step 1

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2

Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Step 3

Add the egg yolks one at a time and mix until well combined after each.

Step 4

Add the vanilla extract and mix until well combined.

Step 5

Add the flour and salt and mix until the dough is just well combined. Do not over mix.

Step 6

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.

Step 7

Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.

Step 8

Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.

Step 9

Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don’t want to overbake them and have dry cookies.

Step 10

Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.