Thumbprint Cookies Recipe/ by my 6-year-old Grandson Arian
As I have stated many times before and I repeat again; I am a no-good at baking! The other day a PYT, Lisha on twitter shared these Thumbprint Cookies Recipe and they looked so cute and delicious. Lisha saw them on John Kanells’s Preppy Kitchen. My grandson who is always peeping over my shoulder saw them and said he wanted to make them for his Papa; It is Fathers day today. The best gift one can give a dad is homemade goodies. What can be a better way of expressing your love for your dad, other than these Thumbprint Cookies made with so much love by a 6-year-old?
Believe me, this easy-peasy Thumbprint Cookies Recipe is yummy and such fun to make! A flawless sugar cookie base, thumb printed and filled with a strawberry jam. For once, I was the sous chef. I just assisted Arian and he made them himself. I felt proud that a six-year-old is a better baker than I am.
Tips for making Thumbprint Cookies Recipe
Use the correct measurements for the perfect cookie.
Rolling the unchilled dough until it is smooth to avoid the cracks. Then gently press the centre with your thumb to make a tiny dent.
Fill the thumbprint hollow with any jam of your choice. I had Hershey’s strawberry and used that.
You can flavour your glaze with vanilla extract, or any flavour of your choice.
Store them in an airtight container; freshly baked cookies will last for about 2 to 3 weeks. It is better to refrigerate them as we live in the Tropics
The only other cakes I can bake are this Whole wheat Carrot Cake, Vanilla Pound Cake Banana Muffins and Double Chocolate Muffins
INGREDIENTS
1 cup or 226 gms unsalted butter at room temperature
2 large eggs
1 cup or200gms sugar
4 cups or 480gms all-purpose flour
1/2 cup corn starch sifted
3/4 tsp kosher salt 3g
1 tsp or 5ml pure vanilla extract
Strawberry or any jam of your choice
For the Glaze
1 cup powdered sugar
2 tbsp milk plus more as needed
1 tsp vanilla extract
METHOD
For the Cookies
Preheat the oven to 375 degrees F (190C).
Firstly, sift the flour, cornstarch and salt in a bowl. Set aside
Next, in an electric mixer that has a paddle attachment, cream together the butter and sugar until they are light and fluffy.
Add the eggs and blitz till blended well. Scrape down the bowl.
Now, on low speed, add the flour mixture to the creamed butter and sugar.
Mix until it becomes a dough texture. Add the vanilla extract.
Roll the dough into 1 1/4-inch ball.
Place these balls on a cookie sheet and press a light indentation on each with your thumb.
Drop 1/4 teaspoon of jam into each hollow.
Bake for about 10 minutes at 375F (190C).
Cool and serve.
For the Glaze
Add a cup of powdered sugar into a medium bowl. Then add two tablespoons of milk and whisk together. Add a teaspoon of vanilla or any flavouring you like. Once the cookies have cooled you can drizzle the glaze over them.
- 1 cup or226 gms unsalted butter at room temperature
- 2 large Eggs
- 1 cup or200gms sugar
- 4 cups or 480gms all-purpose flour
- 1/2 cup corn starch sifted
- 3/4 tsp kosher salt 3g
- 1 tsp or 5ml pure vanilla extract
- For the Glaze
- 1 cup powdered sugar
- 2 tbsp milk plus more as needed
- 1 tsp Vanilla extract
- Preheat the oven to 375 degrees F (190C).
- Firstly, sift the flour, cornstarch and salt in a bowl. Set aside
- Next, in an electric mixer that has a paddle attachment, cream together the butter and sugar until they are light and fluffy.
- Add the eggs and blitz till blended well. Scrape down the bowl.
- Now, on low speed, add the flour mixture to the creamed butter and sugar.
- Mix until it becomes a dough texture. Add the vanilla extract.
- Roll the dough into 1 1/4-inch ball.
- Place these balls on a cookie sheet and press a light indentation on each with your thumb.
- Drop 1/4 teaspoon of jam into each hollow.
- Bake for about 10 minutes at 375F (190C).
- Cool and serve.
- For the Glaze
- Add a cup of powdered sugar into a medium bowl. Add two tablespoons of milk and whisk together. Add a teaspoon of vanilla or any flavouring you like. Once the cookies have cooled you can drizzle the glaze over them.
Use the correct measurements for the perfect cookie.
Rolling the unchilled dough until it is smooth to avoid the cracks.
Then gently press the centre with your thumb to make a tiny dent.
Fill the thumbprint dent with any jam of your choice.
I had Hershey’s strawberry and used that.
You can flavour your glaze with vanilla extract, or any flavour of your choice.
Store them in an airtight container; freshly baked cookies will last for about 2 to 3 weeks. It is better to refrigerate them as we live in the Tropics
