jam filled cookies

A simple recipe for classic thumbprint cookies

Thumbprint Cookies

unsalted butter (softened to room temperature (226 grams))

sugar ((70 grams))

vanilla extract

all purpose flour ((280 grams))

cornstarch

salt

sugar (for rolling (optional))

Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.

Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).

Add egg yolk and vanilla extract and beat well.

In a separate bowl, whisk together flour, cornstarch, and salt.&nbsp;&nbsp;

With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.&nbsp; This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.&nbsp; If it starts to strain your mixer you can use your hands to finish working the dough together.

Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).

Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.&nbsp; Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.&nbsp; Repeat until all of the dough has been used.

Transfer cookie dough to freezer and chill for 30 minutes.

Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.&nbsp; Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.

Spoon jam into each thumbprint, filling each indent to the brim.&nbsp;&nbsp;

Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.

Allow cookies to cool completely on baking sheet before enjoying.

https://www.youtube.com/watch?v=fHjjmGYnP80

These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with your choice of jam!  
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/thumbprint-cookies/
Chocolate Bourbon Filling: https://sugarspunrun.com/chocolate-thumbprint-cookies/
Ingredients
1 cup unsalted butter softened to room temperature (226g)
1/3 cup sugar (70g)
1/3 cup light brown sugar, tightly packed (70g)
1 large egg yolk
3/4 teaspoon vanilla extract
2 1/4 cup all purpose flour (280g)
2 teaspooons cornstarch
1/2 teaspoon salt
1/2 cup sugar for rolling (optional)
1/3 cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g)

Instructions
1.  00:25  Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.
Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).
Add egg yolk and vanilla extract and beat well.

2.  01:44  In a separate bowl, whisk together flour, cornstarch, and salt.  

3.  02:16  With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.  This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.  If it starts to strain your mixer you can use your hands to finish working the dough together.

4.  02:56  Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.  Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.
Transfer cookie dough to freezer and chill for 30 minutes.

5.  04:54  Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl.  Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.
Spoon jam into each thumbprint, filling each indent to the brim.  

6.  06:05  Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
Allow cookies to cool completely on baking sheet before enjoying.

How To Make Thumbprint Cookies

These easy kolache or kolachy cookies are a staple in many Eastern European countries, with slight variations. Once you try them you&#039;ll discover why!

Kolachy cookies

oz cream cheese (85 grams)

all purpose flour

tbsp jam ((choose flavors of your choice))

tsp confectioner's sugar ((for dusting, approx) icing sugar)

Cream together the cream cheese and butter until smooth and slightly fluffy.

Mix in the flour, around a third to half at a time, until combined. Form into a ball, wrap with cling wrap/film and refrigerate overnight (or at least a couple hours).

Ahead of time

Preheat the oven to 350F/175C.

Roll out the dough on a lightly floured surface into a relatively thin layer, approx 1/4in/2mm thick. Trim the edges off the dough and cut it in to squares approx 2 1/2in/6cm square.&nbsp;

Put approx 1tsp of jam in the middle of each square and fold over opposite corners. Seal them together by pressing with one finger inside, one over, using a little water to help them seal if needed.&nbsp;

Place the cookies on a lined cookie sheet and bake for approx 15-18 minutes until going lightly golden around the edges.&nbsp;

Leave to cool a minute before carefully transferring to a cooling rack. Dust with confectioner's sugar before serving.

When ready to bake

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The most viewed jam filled cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine