This is the best iced thumbprint cookie recipe ever! These cookies are so soft and crumbly making them the perfect holiday cookie. Although, I make them year-round to enjoy with our morning coffee. These cookies are so versatile any kind of jam would complement the shortbread. I've used apricot, peach, plum butter, and strawberry jams, but the berry jams look so festive and perfect for gifting to your friends, family, and neighbors.
Jump to Recipe
Ingredients:
Icing (optional):
Instructions:
First off preheat your oven to 350F.
Then, using an electric mixer with a paddle attachment cream together 3 sticks of unsalted butter and 1 cup of white sugar on medium speed until smooth. Add 2 eggs and 1tbsp of vanilla extract and mix until incorporated, scraping the bowl with a rubber spatula when needed to ensure all ingredients are incorporated well. Mix 1tsp of baking powder and 1 teaspoon of salt into the flour and slowly add flour mixture to the butter mixture 1 cup at a time. Beat until dough doesn't stick to your finger.
How to easily form thumbprint cookies
Invert the dough onto a floured surface and form an even circle. Cut dough into 8 even pieces. Form one section into a log and roll out until the log is about 1-inch in diameter. Push in ends to ensure your log is even. With a knife slice 1-inch pieces. Then, flip the piece onto the flat side and make an indentation with your thumb. Place all indented cookies on a Silpat mat or parchment paper-lined cookie sheet.
To make filling your cookies easier fill a Ziplock bag with jam. Then at one tip cut a diagonal opening and squeeze a dollop of jam into each cookie without overfilling, so your jam won't leak out while baking. Place filled cookies into the preheated oven and bake for 15-20 minutes until a golden ring forms on the bottom.
After cookies are done baking place them on a cookie rack to cool.
Making the icing for thumbprint cookies:
After the thumbprint cookies are cooled you can make the glaze. Place powder sugar into a small mixing bowl and add 1 tablespoon of heavy cream, mix into a smooth consistency. Using a spoon or in a pipping/ Ziploc bag drizzle tops of cookies with glaze. Let the icing settle and harden then enjoy!
How to store iced thumbprint cookies:
If you enjoyed this recipe you might also enjoy:
COSTCO STRAWBERRY CRUMBLE COOKIES
COCONUT MACAROON COOKIES
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ICED THUMBPRINT COOKIES
Ingredients
- 1 ½ cup unsalted butter softened
- 1 cup cane sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 4 cups flour Canadian flour if available
- 1 teaspoon baking powder
- 1 tsp salt
- jam or preserves for filling
- 1 cup powder sugar optional
- 1 tbsp heavy cream optional
Instructions
- First off preheat your oven to 350F.
- Then, using an electric mixer with a paddle attachment cream together 3 sticks of unsalted butter and 1 cup of white sugar on medium speed until smooth.
- Add 2 eggs and 1tbsp of vanilla extract and mix until incorporated, scraping the bowl with a rubber spatula when needed to ensure all ingredients are incorporated well.
- Mix 1tsp of baking powder and 1 teaspoon of salt into the flour and slowly add flour mixture to the butter mixture 1 cup at a time. Beat until dough doesn't stick to your finger.
- Invert dough onto floured surface and form an even circle. Cut dough into 8 even pieces.
- Form one section into a log and roll out until the log is about 1-inch in diameter. Push in ends to ensure your log is even. With a knife slice 1-inch pieces. Then, flip the piece onto the flat side and make an indentation with your thumb. Place all indented cookies on a Silpat mat or parchment paper-lined cookie sheet.
- To make filling your cookies easier fill a Ziplock bag with jam. Then at one tip cut a diagonal opening and squeeze a dollop of jam into each cookie without overfilling, so your jam won't leak out while baking.
- Place filled cookies into the preheated oven and bake for 15-20 minutes until a golden ring forms on the bottom.
- After cookies are done baking place on cookie rack to cool.
- Optional: After cookies are cooled make glaze. Place powder sugar into a small mixing bowl and add 1 tablespoon of heavy cream, mix into a smooth consistency. Using a spoon or in a pipping/ Ziploc bag drizzle tops of cookies with glaze. Let settle and enjoy!
Notes
Freezing: You can also freeze baked cookies or cookie dough for up to 3 months and thaw overnight before baking or serving.
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