These Vanilla Thumbprint Cookies are your recipe box's most versatile cookie recipes. Well, maybe not a recipe box anymore 😉
These Vanilla Thumbprint Cookies are your recipe box's most versatile cookie recipes. Well, maybe not a recipe box anymore 😉
About These Vanilla Thumbprint Cookies
- These cookies come together quickly and require only a handful of ingredients.
- This recipe is versatile because you can make many different versions. You can roll them in sugar, sprinkles, or shredded coconut and fill them with chocolate ganache, jam, lemon curd, or buttercream.
- They make the perfect option for your Christmas cookie box. I have a post for Chocolate Thumbprint Cookies, another thumbprint cookie recipe on your Christmas cookie list.
- The ingredient list is very straightforward, and I am sure you already have them in your pantry.
- To make these Vanilla Thumbprint Cookies, we need Butter, Granulated Sugar, Egg yolk, Vanilla, almond extract, All-purpose Flour, Baking Powder, Salt, and the jam you choose.
How To Make These Cookies
- Cream the room-temperature butter and sugar for 3 to 4 minutes until light in colour and fluffy.
- Add in the egg yolk and both extracts and mix.
- Sift together the all-purpose flour, baking powder, and salt. Add them to the butter mixture in two batches and fold them with a rubber spatula. Do not overmix the cookie dough, resulting in a tough cookie.
- Line two baking sheets with parchment paper. Use an ice cream scoop to make small balls of dough the size of a walnut in the shell or an inch. Place the cookie ball on the baking sheet and use a round half teaspoon to make a small well in the center of the cookies. Be gentle with this step to avoid breaking the cookie ball.
- Leave about two inches of gap between the balls and chill them for 30 minutes. Chilling the cookie dough prevents the cookies from spreading too much.
- I want to fill the VanillaThumbprint Cookies with jam after baking to keep the jam fresh.
- Bake the cookies for 10-12 minutes or until the edges look set and slightly golden.
- Immediately after removing the cookies from the oven, use a larger round measuring spoon to make their center deeper. Let the cookies cool thoroughly before filling them.
- Let the cookies cool thoroughly before filling them. I like Seedless Raspberry and Apricot jams, but you can use any other jam.
Storing: These Vanilla Thumbprint Cookies stay fresh for up to one week in an airtight container in a cool place or fridge.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
See more related recipes here:
Chocolate Strawberry Thumbprint Cookies,
Christmas Chocolate Thumbprint Cookies,
Christmas Double Chocolate Cookies
📖 Recipe
Vanilla Thumbprint Cookies
These Vanilla Thumbprint Cookies are your recipe box's most versatile cookie recipes. Well, maybe not a recipe box anymore 😉
Ingredients
- ½ cup Butter, Room temperature
- ½ cup Sugar
- 1 Egg yolk, Room temperature
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- 1¼ cup All-purpose flour, Spooned and levelled
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ cup Raspberry jam, Seedless
- ¼ cup Apricot jam
Instructions
How To Make Cookies
- Cream the room-temperature butter and sugar for 3 to 4 minutes until light in colour and fluffy.½ cup Butter, ½ cup Sugar
- Add in the egg yolk and both extracts and mix.1 Egg yolk, 1 teaspoon Vanilla extract, ¼ teaspoon Almond extract
- Sift together the all-purpose flour, baking powder, and salt. Add them to the butter mixture in two batches and fold them with a rubber spatula. Do not overmix the cookie dough, resulting in a tough cookie.1¼ cup All-purpose flour, ¼ teaspoon Baking powder, ¼ teaspoon Salt
- Line two baking sheets with parchment paper. Use an ice cream scoop to make small balls of dough the size of a walnut in the shell or an inch. Place the cookie ball on the baking sheet and use a round half teaspoon to make a small well in the center of the cookies. Be gentle with this step to avoid breaking the cookie ball.
- Leave about two inches of gap between the balls and chill them for 30 minutes. Chilling the cookie dough prevents the cookies from spreading too much.
- In the meantime, preheat the oven to 350℉.
- I want to fill the VanillaThumbprint Cookies with jam after baking to keep the jam fresh. Bake the cookies for 10-12 minutes or until the edges look set and slightly golden. Immediately after bringing the cookies out of the oven, use a larger round measuring spoon to make their center deeper. Let the cookies cool thoroughly before filling them.
- I like Seedless Raspberry and Apricot jams, but you can use any other jam. Place about one teaspoon of the jam in the well of the cookies.¼ cup Raspberry jam, ¼ cup Apricot jam
Nutrition
Calories: 111kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 74mgPotassium: 17mgFiber: 0.3gSugar: 8gVitamin A: 161IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg
Tried this recipe?Let us know how it was!
Leave a Reply