Siobhan's Thumbprint Cookies

Name: Siobhan's Thumbprint Cookies
Total time: 1 h 50 min
Yield: 24 servings
Ingredients: 2½ cups all-purpose flour; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter; ¾ cup sugar; 1 whole large egg; 1 teaspoon pure vanilla extract; ½ cup jam; ¼ cup confectioners sugar; 2 pieces baking sheets

Classic buttery thumbprint cookies filled with your favorite jam and dusted with confectioners' sugar. These tender cookies feature a depression in the center that's filled with sweet fruit preserves, making them both beautiful and delicious.

24 servings

1 hr 50 min

Published October 4, 2025

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Ingredients

•2½ cups all-purpose flour
•¼ teaspoon baking soda
•¼ teaspoon salt
•1 cup unsalted butter
•¾ cup sugar
•1 whole large egg
•1 teaspoon pure vanilla extract
•½ cup jam
•¼ cup confectioners sugar
•2 pieces baking sheets

Cooking Instructions

1.
Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.
10 min
2.
In a large bowl, sift together the flour, baking soda, and salt.
5 min
3.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.
60 min
4.
Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
35 min

Siobhan's Thumbprint Cookies

24 servings

1 hr 50 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 350°F. Line 2 baking sheets with parchment paper.

10 min

In a large bowl, sift together the flour, baking soda, and salt.

5 min

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture, and stir until just combined. Shape the dough into a disc, wrap it in plastic, and chill at least 1 hour and up to 24 hours.

60 min

Roll the dough into 1-inch balls and arrange on baking sheets, leaving about 3 inches between cookies. Using your thumb or the round end of a small pestle, make a well in the center of each cookie. Using a teaspoon, fill each well with jam, being careful not to overfill the wells. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden, about 15 minutes. Cool the cookies on baking sheets for 10 minutes before transferring to a wire rack to cool completely. Dust with confectioners' sugar. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

35 min