Powdered Sugar Thumbprint Cookies

thumbprint cookies Girl Versus Dough

WEBMar 13, 2024 · Make & bake the cookies: Step 1: Preheat the oven to 325°F conventional (no fan) and line one baking sheet with parchment …

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Buttery Jam Thumbprint Cookies Chew Out Loud

WEBDec 12, 2023 · In the bowl of a stand mixer fitted with paddle attachment on low speed, beat butter and sugar 10 seconds. Switch to high speed and …

Rating: 4.8/5(402)
1. Preheat oven to 325°F with rack on middle position. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with paddle attachment on high speed, beat butter and sugar until creamy and light, 2-3 minutes (do not rush this part, as it will determine how your dough turns out.) Add vanilla and salt, scraping down bowl as needed. Switch to medium-low and gently mix in flour, just until combined. Dough should be somewhat sticky. Form into a ball shape, cover, and chill 30-60 minutes.
3. Roll tablespoonfuls of dough into 1-inch balls. Place dough balls on parchment-lined baking sheets or silicone baking mats. Press down the center of each ball with handle-end of a wooden spatula or finger, making a deep well in the middle – deep but not too wide (it helps to hold the dough ball in palm of hand while forming the well with your finger.)
4. Fill cookie centers generously with jam/preserves. I use either a very small spoon or a piping bag. Bake 20-25* minutes or until golden brown and puffy. Let cool 5 min. on baking sheet, then gently transfer to finish cooling on wire rack.

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MeltInYourMouth Thumbprint Cookies Pretty. Simple.

WEBApr 21, 2022 · Using a handheld or stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes …

1. Using a handheld or stand mixer with a paddle attachment, beat butter and sugar on medium speed for 3-4 minutes until fluffy. Add egg yolks and vanilla extract and beat until combined. Reduce speed to low. Add flour and beat just until combined. Do not overmix. The dough will be soft at this point so cover the bowl with plastic wrap and place in the fridge for about 1 hour or until firm enough to easily roll into balls.
2. Preheat oven to 350°F/180°C. Line 2 baking sheets with parchment paper.
3. Take dough out of the fridge. Roll dough into 3cm balls, the size of 1 tablespoon. Place onto prepared baking sheet, spacing them about 5cm apart. Use your thumb or the back of a wooden spoon to make an indentation into the center of each cookie, and fill with about 1/2 teaspoon jam.
4. Bake cookies for 13-15 minutes, or until cookies appear golden brown at the edges. Transfer to a wire rack and allow to cool completely.

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