Description
Classic buttery thumbprint cookies with a soft, melt-in-your-mouth texture and a sweet center filled with raspberry jam, chocolate, or icing. These old-fashioned thumbprint cookies are perfect for holidays, cookie exchanges, or anytime you want a simple yet elegant dessert.
Ingredients
🛒 Ingredients (Makes about 24 cookies):
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
⅔ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
For the Filling (choose one or mix & match):
½ cup raspberry jam or strawberry jam
OR
24 Hershey’s Kisses (milk or dark chocolate)
OR
½ cup melted chocolate or icing
Instructions
📝 Instructions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy. Mix in the egg yolk and vanilla extract until smooth. Gradually add flour and salt, mixing until a soft dough forms.
Roll dough into 1-inch balls and place them about 2 inches apart on the baking sheet. Use your thumb or the back of a spoon to gently press an indentation into the center of each cookie.
Fill each indentation with about ½ teaspoon of jam.
If using Hershey Kisses, bake cookies first and press the kiss into the center immediately after baking.
Bake for 12–14 minutes, or until the edges are lightly golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Once cooled, drizzle with melted chocolate or icing for extra sweetness and a bakery-style look.
Notes
• Prevent Cracking: Chill the dough for 15–20 minutes before rolling.
• Flavor Swap: Use almond extract instead of vanilla for a classic bakery flavor.
• Chocolate Version: Roll dough balls in cocoa-sugar for chocolate thumbprint cookies.
• Holiday Favorite: Raspberry thumbprint cookies are perfect for Christmas trays.
- Prep Time: 20 minutes
- Cook Time: 12–14 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American