Description
These classic thumbprint cookies feature a soft, buttery crumb enhanced by a secret addition of cornstarch for a tender, melt-in-your-mouth finish. Filled with sweet fruit preserves and rolled in sparkling sugar, they are a timeless treat that is as fun to make as it is to eat.
Ingredients
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Cornstarch
- Salt
- Fruit preserves or jam (such as raspberry, apricot, or strawberry)
Instructions
- Beat the softened butter until creamy, then add the granulated and light brown sugars and beat on medium-high speed for 30–60 seconds until fluffy.
- Incorporate the egg yolk and vanilla extract, beating well to distribute the aromatic oils.
- In a separate bowl, whisk together the flour, cornstarch, and salt, then gradually add to the wet ingredients on low speed until a cohesive ball forms.
- Shape the dough into tablespoon-sized balls, roll in granulated sugar, press an indent into the center of each, and freeze for 30 minutes.
- Preheat the oven to 375°F (190°C), fill each indent with slightly warmed jam, and bake for 11 minutes or until the edges are just golden.
Notes
For the cleanest indents, use the back of a rounded measuring spoon instead of your thumb to ensure a uniform shape. To maintain the best texture, ensure the cookies are cooled completely on the baking sheet before transferring them to an airtight storage container.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American