The Herd

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Thumbprint Cookies

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These delectable little treats are perfect for an afternoon snack with tea or coffee.


Thumbprint Cookies

adapted from “Alice’s Tea Cup Cookbook”

Makes 24 – 30 medium-sized cookies


  • 2 sticks unsalted butter, room temperature

  • ½ cup sugar

  • 3 egg yolks

  • 1 ½ teaspoons vanilla extract

  • 2 ¼ cups flour

  • ¾ teaspoon kosher salt

  • ⅓ cup your favorite flavor jam


Preheat the oven to 375 degrees.  Line two baking sheets with parchment paper.


In the bowl of a stand mixer, cream the butter and sugar until smooth, scraping down the sides of the bowl as necessary.  One at a time, add the egg yolks and vanilla extract and mix until smooth.  With the mixer on its lowest setting, add the flour and the salt and mix until the ingredients are fully incorporated.  The dough should be firm and workable.


Use an ice cream scoop to form balls of dough.  Place each ball on the baking sheets about 1 ½ inches apart.  Use your thumb to press in the center of each dough ball, creating a pocket for the jam.  Fill the thumbprint with a small dollop of jam and bake for 10 to 15 minutes, until slightly browned.


Be sure to let the cookies cool before eating – the jam will be hot!

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Kennebunk High School's quarterly magazine
Thumbprint Cookies