Thumbprint Cookies

Thumbprint Cookies Recipe

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Eileen Simon


Great dessert


☆☆☆☆☆ 0 votes

Makes 3 dozen
25 Min
12 Min


  • 2-1/4 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 2/3 c
    granulated sugar
  • 1/2 tsp
  • 1 large
    egg yolk
  • 2 Tbsp
  • 1 tsp
    almond extract
  • 1/2 tsp
    vanilla extract
  • 1-1/2 stick
    butter, softened
  • 1/2 c
    rasberry jam
  • 1/2 c
    confectioners' sugar

How to Make Thumbprint Cookies


  1. Preheat oven to 375 degrees
  2. In medium bowl, whisk flour, baking power and baking soda
  3. With mixer on medium speed, beat butter, granulated sugar, and salt until creamy
  4. Beat in egg yolk, honey and extracts until smooth, stopping and scraping down side of bowl occasionally
  5. With mixer on low, beat in flour mixture until smooth
  6. Using a 1 tablesppon cookie scoop or measuring spoon, scoop dough and roll into balls. Arrange balls on large parchment lined cookie sheet, spacing 2 inches apart. With floured finger or small spoon, make indentation in center of each ball.
  7. Fill indentation with 1/2 teaspoon jam
  8. Bake 12 minutes or until golden brown around edges
  9. Let cookies cool on cookie sheet for 5 minutes. Transfer cookies to wire rack to cool completely
  10. Sift confectioner's sugar over cooled cookies

Printable Recipe Card

About Thumbprint Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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