Thumbprint Cookies Recipe
Thumbprint Cookies Recipe is a flawless sugar cookie base, thumb printed and filled with a strawberry jam. I just assisted Arian and he made them himself.
Ingredients
- 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
Instructions
- 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.
Notes
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
