Thumbprint Cookies are delicious buttery shortbread cookies filled with 2 types of jams. These thumbprint cookies are ultimate holiday treats and can be made for any occasion too. Learn to make thumbprint cookies with step by step pictures and video.
Thumbprint cookies are easy and fun way to engage kids in thecookie making. I love baking cookies especially when it is kids favorite I just love the process. Both mittu and gugu are fond of jam cookies or biscuits and this was perfect to surprise them when they were back from school.
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About Thumbprint Cookies
Thumbprint Cookies are buttery shortbread cookies made by baking cookies with a impression made with thumb and filling it with jam. With just few ingredients you can make these classic thumbprint cookies and enjoy.
I used mango jam and mixed fruit jam, you can use strawberry jam or cherry jam along with apricot jam, pineapple jam etc. You can use any other flavored jams too. Kids will love it so much so do try and make them happy.
These thumbprint cookies are melt in the mouth cookies very popularly made during holiday season. They looks super tempting and attractive. With mostly kitchen staples these cookies come together in just few minutes.
Thumbprint Cookies Video
Why you will love this?
- Great for gatherings and parties
- Perfect for holiday gift exchange
- Easily available ingredients
Similar Recipes
- Tutti Frutti cookies
- Almond cookies
- Ragi cookies
- Nutella cookies
- Shortbread cookies
- Fruit and Nut Cookies
Thumbprint Cookies Ingredients
- Flour – Use all purpose flour or maida. You can try with 50:50 maida and wheat flour.
- Sugar – I have used castor sugar you can use white granulated sugar too.
- Vanilla extract – I have used homemade vanilla extract. Use good quality vanilla extract.
- Butter – Use chilled butter for best results. Use unsalted butter and use salt. If using salted butter then skip salt.
- Egg Yolk – Choose 1 large egg yolk.
- Jam – I have used mango jam and mixed fruit jam.
How to make Thumbprint Cookies Step by Step
1.Take 1/2 cup chilled butter which should be slightly hard that only when we press hard it should form an impression.
2.To a mixing bowl add 1/2 cup butter along with 1/3 cup sugar. I used castor sugar, you can use regular sugar too.
3.Whisk it well until thick and creamy. Now add 1 egg yolk, 1/2 teaspoon vanilla essence and 1/8 teaspoon salt.
4.Add 1 and 1/2 cups flour.
5.Mix well until no dry flour is seen. Do not knead just bring it together.
6.It should form shape when pressed.
7.Now using a cookie scooper, scoop out the dough.
8.Roll to a smooth ball.
9.Repeat to finish all the balls and arrange it in a plate.
10.Now take each ball and roll into castor sugar to coat well. Repeat to finish.
11.Preheat oven at 180 DEG C for 10 minutes. Place all the balls on a parchment paper laid on a baking tray. Slightly flatten each ball then press with thumb to form an impression. If it cracks smoothen it.
12.You can even use 1/2 teaspoon measure to make an indent. Chill them for at least 1 hour.
13.Melt the jams until it is slightly goey.
14.Use 1/2 teaspoon measure to fill the jams like shown.
15.Repeat to finish.
16.Bake in preheated oven at 180 DEG C for 12-14 minutes.
17.Cookies are baked and ready.
Cool down and store in airtight container.
Expert Tips
- Do not knead just bring it together to form a dough.
- Don’t wait till the color of the cookies to change, just stop when it starts to brown on the edges. Do not overbake else the cookies will become hard.
- If you are using salted butter then skip salt.
- While making impression make it a little deep as while baking it rises up.
- If the dough doesn’t come together then add little milk say 1-2 teaspoon not more than that.
- These cookies keeps well for a week in room temperature.
Serving and Storage
Store the thumbprint cookies in an airtight container. Thumbprint Cookies tastes great on its own or with a cup of milk. It keeps well in room temperature for about a week, but the dough freezes well for about 3 months.
FAQS
1.I do not have castor sugar, Can I use regular sugar?
Yes you can use regular granulated white sugar if you don’t get castor sugar.
2.Can I freeze the dough?
Yes you can freeze the cookie dough for about 3 months.
3.How long can I store these cookies?
You can store these cookies in room temperature for about a week.
If you have any more questions about this Thumbprint Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Thumbprint Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Thumbprint Cookies Recipe
Ingredients
- 1 and 1/2 cups flour
- 1/2 cup butter
- 1/3 cup castor sugar + for rolling
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoon mango jam
- 2 tablespoon mixed fruit jam
Instructions
- Take 1/2 cup chilled butter which should be slightly hard that only when we press hard it should form an impression.
- To a mixing bowl add 1/2 cup butter along with 1/3 cup sugar. I used castor sugar, you can use regular sugar too.
- Whisk it well until thick and creamy. Now add 1 egg yolk, 1/2 teaspoon vanilla essence and 1/8 teaspoon salt.
- Add 1 and 1/2 cups flour.
- Mix well until no dry flour is seen. Do not knead just bring it together.
- It should form shape when pressed.
- Now using a cookie scooper, scoop out the dough.
- Roll to a smooth ball.
- Repeat to finish all the balls and arrange it in a plate.
- Now take each ball and roll into castor sugar to coat well. Repeat to finish.
- Preheat oven at 180 DEG C for 10 minutes. Place all the balls on a parchment paper laid on a baking tray. Slightly flatten each ball then press with thumb to form an impression. If it cracks smoothen it.
- You can even use 1/2 teaspoon measure to make an indent. Chill them for at least 1 hour.
- Melt the jams until it is slightly goey.
- Use 1/2 teaspoon measure to fill the jams like shown.
- Repeat to finish.
- Bake in preheated oven at 180 DEG C for 12-14 minutes.
- Cookies are baked and ready.
- Cool down and store in airtight container.
Video
Notes
- Do not knead just bring it together to form a dough
- Don’t wait till the color of the cookies to change, just stop when it starts to brown on the edges. Do not overbake else the cookies will become hard.
- If you are using salted butter then skip salt.
- While making impression make it a little deep as while baking it rises up.
- If the dough doesn’t come together then add little milk say 1-2 teaspoon not more than that.
- These cookies keeps well for a week in room temperature.
Shailaja s
Looking perfect …nicely done
Priya Ranjit
Cookies look so perfect Sharmi and I love the second click so classic. Perfect festive cookies for Christmas, and thanks for the mention :).
Haritha Bhimavarapu
Hey can I use cocoa powder in this mixture
Divs
wow these look so soft and crumbly. baked to perfection. so prettty!
Selvarani Ganesan
Apt recipe for christmas…. nice clicks asusual
Ms.Chitchat
Gorgeous cookies, loved the jam filling.
Anuradha Prem
YUMMY……
Ramya Venkateswaran
love the cookies and this is super perfect for the season
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This’s such an attracting blog and nice recipe. I will try doing this quinoa tommorrow.