Best Ever Thumbprint Cookies
Thumbprint cookies are a classic holiday favorite. These cookies are filled with delicious raspberry jam, perfect for the holidays!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 stick Unsalted Butter
- 1/2 cup Granulated Sugar
- 1 Egg yolk
- 1 tsp Vanilla Extract
- 1 3/4 cup All Purpose Flour
- 1 Egg white (lightly beaten (optional))
- 1 cup Coconut Flakes ((optional) )
- 1 cup Raspberry Jam
Instructions
- 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- 2
Beat butter and granulated sugar until fully creamy and incorporated.
- 3
Add in the egg yolk and vanila extract and mix well.
- 4
Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
- 5
When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls.
- 6
Roll each ball in the beaten egg and then in the coconut flakes (optional step).
- 7
Place the balls on the baking sheet, leaving a 2-inch space between them.
- 8
Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
- 9
Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
- 10
Cool the cookies on a rack and then serve.