Thumbprint cookies are elegant, delicious and so easy to make. The perfect accompaniment at your next brunch or tea party. Thumbprint cookies are typically shortbread cookies that are filled with fruit jam. My version is a little nonconventional as I use a sugar cookie dough base. I’ll eventually share a thumbprint cookie recipe with a shortbread base, but this is just as delicious a recipe. This is too easy and too delicious to not try.
You’ll need sugar, butter and sour cream.
You’ll also need vanilla extract, an egg and a lemon.
Lastly, you’ll need some flour, salt and baking powder.
Combine the butter, sugar and sour cream in a mixer and mix until light and fluffy about 5 minutes. Scrape.
Add in the egg and vanilla. Mix until combined. Scrape.
Add in the dry ingredients and pulse until just combined. Finish folding in the rest of the flour. Mixture will still appear crumbly, but big chunks of flour shouldn’t be visible.
Wrap with plastic wrap and refrigerate for an hour or more.
Use a mini ice cream scoop to scoop out two scoops of dough and form a ball. Make an indentation with your thumb, deep enough to hold the jam. Place on a pre-greased baking sheet.
Fill with your favorite jam and bake off for 10-12 minutes. Leave the cookies to cool on the baking sheet for about five minutes. Cool completely before glazing.
Make your glaze and drizzle on top of the cookies.
See how I do it:
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon sour cream
- 3 cups all purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- zest from one small or medium sized lemon
- juice from one small or medium sized lemon
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- zest and juice from half a medium sized lemon
Combine the sugar, butter and sour cream in a mixer and mix until light and fluffy, about five minutes.
Add in the egg and vanilla extract and mix until combined.
Add in lemon zest and juice until combined.
Dump in the dry ingredients and pulse until just combined. Fold in the rest until flour isn't visible. Don't overmix! Mixture will still appear crumbly.
Cover with plastic wrap and refrigerate for about an hour or more, until you're ready to bake it off.
Once out of the fridge, use a mini ice cream scoop. Scoop out one or two scoops worth of dough. Roll between your palms to form a ball and use your thumb to form an indentation in the middle. Place the cookie balls about 2" apart. Spoon in your favorite strawberry jam in the middle. Continue doing this until all cookies are filled with jam.
Bake off at 350°F for about 10-12 minutes. Let the cookies cool on the sheet for about five minutes and continue to cool completely on a wire rack.
Combine your powdered sugar, vanilla, zest, juice and milk until a glaze that is the correct consistency is accomplished. You want the glaze not too thin, and not too thick like frosting. You should be able to drizzle it.
Once the cookies are cool, drizzle the glaze over the top. Let the glaze dry, then enjoy!
Use your favorite homemade or jarred strawberry jam. You can use any flavor jam if you want to switch it up. Add as much milk as you need for a good glaze consistency, a tablespoon at a time. Good, soft cookies should not be over mixed or over baked. This is a sugar cookie base instead of a shortbread base.