Thumbprint Cookies
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Thumbprint Cookies, a holiday classic
Recipe by Cheryl Strasser, Cowbell Kitchen | Photography by Yetta Reid
This classic thumbprint cookie features jam from Quaker Valley Orchard, one of Cowbell Kitchen’s neighbors at the Dupont Circle farmers market. Make sure to make a deep impression in the dough with your thumb, and don’t overfill the hole with jam, as these cookies will flatten and spread in the oven. Also, be sure to leave plenty of room between the dough balls on the baking sheet. Use a doily as a stencil to dust the confectioners’ sugar in a festive pattern.
Thumbprint Cookies
Makes about 2 dozen cookies
2½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ cup jam, such as raspberry, strawberry or apricot
Confectioners’ sugar, for dusting
Special Equipment:
2 large baking sheets; parchment paper; small pestle
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.
In a large bowl, sift together the flour, baking soda and salt.
In the bowl of a stand mixer fitted with paddle attachment, combine 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 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.
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. Bake, switching the sheets 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.
