Butter Thumbprint Cookies with Jam Filling Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup (2 sticks) unsalted butter, room temp
¼ cup light brown sugar, firmly packed
½ cup granulated sugar
2 large eggs, at room temp
2 tsp pure vanilla extract
2½ cups all-purpose flour
1 tsp kosher salt
¼ cup fruit jam for filling cookies (strawberry, raspberry, apricot, or any kind of fruit jam you like)
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Directions: |
Directions:Preheat the oven to 350.
In a stand mixer with the paddle attachment, cream the butter. Add the brown sugar and ¼ cup of the granulated sugar and continue to cream. Whisk the eggs until the yolks and whites are combined, then add the eggs and vanilla to the butter mixture and mix until fully incorporated.
Combine the flour and salt. Slowly add the flour mixture to the butter mixture and mix on medium speed for 1-2 min. Use a spatula to clean the sides of the bowl and continue mixing until the cookie dough is completely smooth, about 1 min.
Line 2 cookie sheets with parchment paper. Pour the remaining ¼ cup granulated sugar onto a plate (this is for rolling the cookies in).
Roll 1 Tbsp of the dough at a time between your hands to make a ball. Roll each ball in the sugar and place on the prepared baking sheet, leaving about 2" of space between each cookie. Use your thumb to make a well in the center of each cookie, then spoon ¼ tsp of jam into each well.
Bake the cookies for 12-14 min, until light golden brown. Remove from the oven and transfer the cookies to a cooling rack. |
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