Thumbprint cookies are a staple in most cookie boxes. They are a great little cookie for people that are trying to take a break from all the chocolate. (I am not one of those people. lol)
These classic shortbread cookies are also great for people with food allergies. They do not contain eggs or nuts. I haven’t tried it, but I’m sure you can replace the flour with gluten free flour, too.
I like to make my thumbprint cookies with less sugar, so the sweetness comes from the filling. This year, I filled my thumbprint cookies with a Christmas Jam I found at a little hardware store and lemon curd from Trader Joe’s. They were both a huge hit.
Another great thing about thumbprint cookies is that you can get the kids involved! They will love creating the divots in the cookies with a tablespoon, their thumb, or their finger. In our home, we don’t really care if the cookies turn out uniform. We love the rustic look 🙂
I hope you try these out and fill your thumbprint cookies with your favorite filling!
Ingredients
Method
- Preheat oven to 350º
- Whisk flour, cornstarch, and salt together; set aside
- In another bowl, cream together butter and sugar; add vanilla
- Add flour mixture in two batches and continue beating at low speed
- Once dough comes together, shape dough into 1-inch balls and place on parchment lined baking sheet
- Using a teaspoon or your thumb, make an indent in each dough ball deep enough to hold filling
- Refrigerate for about an hour
- Once chilled, fill each indent with jam (if you use lemon curd, chocolate, or caramel then fill the cookies after they are baked and cool)
- Bake for 13 minutes or until edges are lightly browned
- Combine powdered sugar and milk to make the glaze. Drizzle the glaze on cookies
Tried this recipe?
Let us know how it was!
Leave a Reply