I didn’t realize that the thumbprint cookies I made were so good until my husband kept going on and on about it to all of our friends. Now he has commissioned me to make them every year for Christmas.
These cookies almost melt in your mouth. They have extra flavor that other thumbprint cookies are sometimes missing.
Here it is, how to make the best thumbprint cookies!
Related: Sprinkle Cookies
Ingredients
To make these they need flour, butter, powdered sugar, vanilla, almond extract, cardamom, salt, and jam.
Flour – gives the cookies structure, start with 3 1/2 cups and add more if the dough doesn’t have the right consistency
Powdered sugar – the sweetener for these cookies. Since it’s powdered sugar, it makes the cookies lighter and more melt in your mouth.
Butter – the fat in these cookies to make them extra tender. I like to microwave my butter for 10 second increments until it reaches “room temperature”.
Vanilla– I read once to always double the vanilla in a recipe, but you won’t need to here. It already has plenty of vanilla extract.
Almond extract– this adds an extra flavor that most thumbprint cookies omit.
Cornstarch – my secret ingredient. It adds more fluff to the cookie. It makes the cookies tender.
Cardamom– this is my secret ingredient for these. It adds more depth of flavor to the cookie.
Salt- I frequently omit salt, but it’s supposed to enhance flavor.
Jam– what are thumbprint cookies without the tasty jam filling! I like to use a blueberry or blackberry jam or preserves.
Baking Products I Love
Directions
Preheat the oven to 325 F. Prep a baking sheet with parchment paper or silicone baking mats.
Cream the butter with the powdered sugar until completely blended and fluffy.
Add the extracts and cardamom. Stir completely.
Add the dry ingredients. Stir until combined.
Cool cookies for 30 minutes in the fridge or 10 minutes in a freezer.
Use a cookie scoop or form dough into balls.
Press your thumb or the back of a teaspoon into each ball to form the thumbprint.
Place on prepared baking sheet.
Bake 12-15 minutes. If you are using baking mats it won’t get as brown as if you use parchment paper. The top should just start turning brown.
Allow the cookies to cool several minutes before transferring to a cooking rack or inhaling immediately.
Related: Tender Snickerdoodles
Tips
- Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
- Don’t over mix your cookies
- Use a cookie scoop to make sure all of your cookies are the same size.
- I love to make my cookie dough, roll it into balls, press the thumbprint, and then freeze it in a plastic bag to eat later.
- Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
- Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
- If your oven has hot spots, make sure you turn your pan half way through the bake.
- Remove cookies earlier rather than later to keep them from overcooking.
- Don’t use too much jam or it will overpower the cookie
- Store cookies in an airtight container for up to one week.
Related: Thick & Chewy Cookies
Did you make these? What did you think?
Thumbprint cookies
Ingredients
- 2 cups butter softened
- 1 1/2 cups powdered sugar
- 1 1/2 tbsp vanilla
- 1/2 tsp almond extract
- 1/4 tsp cardamom
- 1/4 tsp salt
- 1 tsp cornstarch
- 3 1/2-4 cups flour
- 1 cup jam
Instructions
- Cream butter and sugar
- Add in dry ingredients and stir until combined
- Refrigerate 30 minutes
- Form dough into balls
- Press your thumb into the center of each ball
- Bake for 12-15 minutes
- Once the cookies have cooled add about two teaspoons of jam to each thumbprint
