How to make Thumbprint Cookies by new incredible recipe at home

How To Make Thumbprint Cookies By New Incredible Recipe At Home :

The basic sugar cookie dough is used to make these traditional thumbprint cookies, which are then indented and filled with the jam of your choosing after being coated in sparkling sugar. These are my all time favorite cookie recipe, and there are countless possibilities for the filling.

These delicious thumbprint cookies are simple to make and have a mouthwatering flavor thanks to their jam-filled centers, sugared exteriors, and soft, sweet interiors. 

Let's get started with the best thumbprint cookie recipe.

Ingredients:

• 1 cup unsalted butter softened to room temperature (226g).
• 3/4 teaspoon vanilla extract.
• 1/3 cup light brown sugar (70g).
• 1/2 teaspoon salt.
• 1 large egg yolk.
• 2 and 1/4 cup all purpose flour (280g).
• 2 teaspoons cornstarch.
• 1/3 cup sugar (70g).
• 1/2 cup sugar for rolling (optional).
• 1/3 cup jam or choose an flavor of your choice. I used raspberry preserves for this recipe (105g).

Preparation:

1. Using an electric hand mixer or a large bowl with a stand mixer, add the butter and beat until smooth.
2. Clean the bowl's sides, add the sugars, and beat until the ingredients are thoroughly blended. Gradually increase the mixer speed to medium high about 30-60 seconds.
3. Beat well after adding the egg yolk and vanilla extract.
4. Mix the salt, cornstarch, and flour in a separate bowl.
5. Add the flour mixture to the wet components gradually while mixing on low speed until everything is incorporated. Make sure to stop every so often and scrape the sides and bottom of the bowl because this dough will feel quite dry and crumbly. You can finish mixing the dough with your hands if it starts to strain your mixer.
6. To prevent your thumbprints from cracking, scoop cookie dough into 1-tablespoon-sized balls and roll them very well. This will ensure that the dough is spherical and has no cracks or seams.
7. Roll in sugar, then set on a plate or tiny cookie sheet lined with wax paper. Indent the middle of the cookie dough with your thumb or the rounded back of a teaspoon. Do this repeatedly until there is no more dough.
8. Place chilled cookie dough in freezer for 30 minutes.
9. When the dough has finished chilling, preheat the oven  190°C and put the jam in a small bowl that can be used in the microwave. Heat for only a few seconds about 5 to 10, or until the jam is no longer hard and is easy to stir but not heated.
10. Fill each thumbprint's indent to the full with jam by spoonsful.
11. When the oven is ready, arrange the cookies on a baking sheet coated with parchment paper, spacing them at least 2 inches apart, and bake for 11 minutes, or until the edges are just starting to turn golden brown.
12. Let the cookies cool fully on the baking sheet before eating.
13. Enjoy!

Nutrition:

Serving: 1cookie. Calories: 165kcal. Carbohydrates: 22g. Protein: 1g. Fat: 8g. Saturated Fat: 5g. Trans Fat: 1g. Cholesterol: 28mg. Sodium: 53mg. Potassium: 24mg. Fiber: 1g. Sugar: 12g. Vitamin A: 247IU. Vitamin C: 1mg. Calcium: 9mg. Iron: 1mg.

Some Important Tips:

• For perfectly soft cookies that don’t spread: I advise weighing your ingredients on a scale whenever you can. Using cups makes it incredibly simple to either over- or under measure flour, which will result in your cookies being either too firm or spreading when they shouldn't.
• For thumbprints that don’t crack: After mixing the ingredients together, the dough should be sufficiently stiff to allow you to roll it into balls no chilling. The dough must be completely smooth and free of any wrinkles or cracks before rolling the balls between your hands. Before gently pressing an indentation into the cookie with your thumb or a teaspoon, roll the cookie dough in sugar (optional). In most cases, you can effectively push the dough back together if you notice it beginning to crack.
• Thumbprint Cookie Filling: I understand that not all recipes call for jam or preserves, but you can use either. I advise doing this before baking the cookies. The jam should only be heated in the microwave for a little period of time, just long enough to make it easier to mix, if it is too stiff and difficult to drop into the cookies.
• Another tip to prevent spreading: This is a wise generalization that applies to almost all cookie recipes. On a heated cookie sheet, never set your cookies. Before placing your next batch of cookies on the cookie sheet, be sure it has completely cooled because if not, they will start melting before they can bake and are far more likely to spread.

Some questions and answers:

I'm nervous my thumbprints will crack. How do I avoid that?!

It's true, this dough is stiff, almost like shortbread, so to prevent it from cracking, form it into balls and roll them till they are smooth and solid. Then, gently push your thumb in the center to prevent cracking. Gently.

Does it matter when I add the jam?

We prefer to add the jam before baking the thumbprint cookies so that it becomes nice and warm and bakes into the dough. Some thumbprint cookie recipes call for baking the cookie dough before adding the jam. When you bite through the cookie, you get a very jammy, warm core and a somewhat crispy ring on the very edge.

Can I use any marmalade or jelly flavor?

sure you can. Our favorite jams are raspberry and apricot, although orange marmalade, strawberry jam, blackberry jam, and blueberry jam also work. Even cranberry sauce or tomato jam will work if you want to go a little more savory!

Can I refrigerate this dough ahead of time?

Absolutely. It can be chilled before or after your thumbprints are made. Just be sure to carefully cover it to prevent the dough from drying out, as dry dough is more likely to crack.

Can I freeze thumbprints?

Absolutely. Make the thumb imprint in the dough before scooping it out and freezing it if you want to. For up to three months, freeze them in a tight package. When you're ready to bake, put your favorite jam in the middle and start baking from frozen. When baking from frozen, the cookies will most likely require a few extra minutes.

How should I store my thumbprint cookies?

For up to three days, these cookies can be kept at room temperature in an airtight container. The buttery cookies hold up beautifully to a few days of softness. The baked cookies can be frozen for up to a month. When you're ready to consume, defrost at room temperature.

Thanks for reading. I hope you like it.

Don't forget to read: Easy homemade microwave custard pudding