#thumbprintcookies

[havenofrecipes]

Lemon Lavender Thumbprint Cookies

Buttery shortbread base gets topped with bright lemon curd and a whisper of dried lavender that tastes floral without being perfumy. The little thumbprint indent fills with glossy filling that catches the light, making these look fancier than the thirty minutes they take.

👉 Full recipe here: https://www.havenofrecipes.com/lemon-lavender-thumbprint-cookies/

[auntmollymeals]

Mulberry Thumbprint Cookies

Buttery shortbread with a dimple of tart mulberry jam in the center, baked until the edges turn golden brown. These cookies stay soft for days and taste like summer in each bite.

👉 Full recipe here: https://www.auntmollymeals.com/mulberry-cookies/

[reciperetreat]

Apricot & Almond Thumbprint Cookies

The dainty, sophisticated cookie of your dreams. 🌟 A tender, buttery almond shortbread cup holds a sweet-tart dot of vibrant apricot jam. They’re as beautiful as they are delicious—the perfect cookie for a holiday cookie plate or afternoon tea.

Metadata

Servings: About 24 cookies

Prep Time: 20 minutes

Chill Time: 1 hour (essential)

Cook Time: 12-15 minutes per batch

Difficulty: Medium 🍪 (requires a bit of patience for shaping)

Estimated Calories: ~120 calories per cookie (estimate based on specific ingredients)

Ingredients

For the Cookie Dough:

1 cup (2 sticks / 226g) unsalted butter, softened to room temperature

⅔ cup (80g) powdered sugar

1 tsp pure vanilla extract

¼ tsp almond extract (highly recommended!)

½ tsp salt

2 cups (240g) all-purpose flour

¾ cup (75g) almond flour (or finely ground almonds)

For the Filling & Topping:

½ cup (160g) high-quality apricot jam or preserves

1 tsp water or lemon juice (to thin the jam)

(Optional) Sliced almonds for garnish

(Optional) Additional powdered sugar for dusting

How to Prepare

Cream Butter & Sugar: In a large bowl, use an electric mixer to cream the softened butter and powdered sugar together on medium speed until smooth and light, about 2 minutes.

Add Flavor: Beat in the vanilla extract, almond extract, and salt.

Combine Flours: In a separate bowl, whisk together the all-purpose flour and almond flour.

Form Dough: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined and a soft dough forms.

Chill: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour. This firms it up and makes it much easier to roll.

Preheat & Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Shape the Cookies: Roll the chilled dough into 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.

Create the "Thumbprint": Using your thumb, the end of a wooden spoon, or a ½ tsp measuring spoon, make a deep indentation in the center of each ball.

Bake: Bake for 10-12 minutes. The cookies will be set but still very pale, with only the faintest hint of gold on the bottom.

Re-press the Indentations: Immediately upon removing the cookies from the oven, gently re-press the indentations with the spoon (they will have puffed up slightly). This is a crucial step!

Fill the Thumbprints: In a small bowl, thin the apricot jam with a teaspoon of water or lemon juice. Stir until smooth. Place about ½ teaspoon of the jam into the warm indentations of each cookie. If using, press a couple of sliced almonds into the jam on each cookie.

Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, you can dust them with a light shower of powdered sugar for a pretty finish.

[escapistsatellite]

Chocolatey, nut‑coated thumbprints filled with creamy spreads, made to share during the holidays.

Ingredients

• 3/4 cup (180 g) softened butter

• 3/4 cup (150 g) brown sugar

• 1/4 cup (50 g) granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 1 tbsp (25 g) corn syrup — optional but recommended for extra chewiness

• 2 cups (240 g) all-purpose flour

• 3/4 cup (75 g) cocoa powder

• 1/2 tsp (2 g) salt

• 1/2 tsp (3 g) baking soda

• 1 tbsp (8 g) cornstarch

• 1/2 tsp (3 g) baking powder

• 3/4 cup (100 g) chopped pistachios

• 3/4 cup (100 g) chopped pecans or hazelnuts

• pistachio spread

• hazelnut spread

Instructions

1. In a large bowl, beat 3/4 cup (180 g) softened butter, 3/4 cup (150 g) brown sugar, and 1/4 cup (50 g) granulated sugar until light and fluffy (about 2–3 minutes).

2. Add 2 eggs, 2 tsp vanilla extract, and 1 tbsp (25 g) corn syrup (optional but recommended). Mix until smooth.

3. Add 2 cups (240 g) flour, 3/4 cup (75 g) cocoa powder, 1/2 tsp (3 g) salt, 1/2 tsp (3 g) baking soda, 1 tbsp (8 g) cornstarch, and 1/2 tsp (3 g) baking powder into the wet mixture. Mix just until a soft dough forms.

4. Cover the bowl and refrigerate the dough for about 1 hour.

5. Using a 1‑inch scoop, portion the dough into 28–30 even pieces. Roll each into a smooth ball. Roll half of the balls in chopped pistachios and half in chopped pecans or hazelnuts, pressing gently so the nuts stick.

6. Place balls on parchment‑lined or silicone baking sheets, about 2 inches apart. Press your thumb or the back of a spoon into the center of each to make a shallow indent.

7. Bake at 350°F (175°C) for 9–10 minutes, until the edges look set but the centers are still soft.

8. While hot, gently press the indent again if it puffed up.

9. Once completely cool, pipe pistachio spread into the pistachio‑coated cookies and hazelnut spread into the pecan/hazelnut‑coated cookies. Fill neatly to the top of the indent. Tip: With pistachio or hazelnut butter, you can create a delicious spread by combining 1 part melted white chocolate to 2 parts butter.

[forkfulofflavor]

Caramel-Walnut Chocolate Thumbprint Cookies These delightful cookies combine a rich caramel filling with the crunch of walnuts and the sweetness of chocolate, creating a perfect balance of flavors and textures. Ingredients 2 1/2 c. all-purpose flour, spooned and leveled, plus more for working 1/2 tsp. baking powder 1 1/2 tsp. kosher salt, divided 1 c. plus 1 tablespoon unsalted butter at room temperature, divided 1 3/4 c. sugar, divided 1 large egg yolk 1 tsp. pure vanilla extract 1/3 c. heavy cream 2 Tbsp. bourbon 1/2 c. chopped toasted walnuts 1/2 c. semisweet chocolate chips Directions Step 1 Preheat your oven to 350°F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and 1/2 teaspoon of salt. Step 2 In a mixing bowl, beat 1 cup of butter and 3/4 cup of sugar with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 1 to 2 minutes. Add in the egg yolk and vanilla, mixing until combined for another minute. Lower the mixer speed to low and gradually incorporate the flour mixture, beating just until combined. Step 3 Scoop heaping tablespoonfuls of the dough, roll them into balls, and arrange them on the prepared baking sheets, leaving about 2 inches of space between each. To create a thumbprint, dip the bottom of a 1/2 teaspoon measuring spoon in flour and press it into each cookie. Chill the cookies in the refrigerator for 30 minutes. Step 4 Bake the cookies until they turn golden brown, approximately 16 to 19 minutes. Use a 1/2 teaspoon measuring spoon to reshape the thumbprints if necessary. Once baked, transfer the cookies to a wire rack to cool. Step 5 In a medium saucepan, combine 1/4 cup of water with the remaining 1 cup of sugar. Cook over medium-low heat while stirring until the sugar dissolves, which should take about 3 to 4 minutes. Once dissolved, stop stirring and allow the mixture to cook until it reaches a deep golden brown color, around 10 to 12 minutes. Remove from heat and carefully stir in the heavy cream and bourbon. Add the remaining 1 teaspoon of salt and 1 tablespoon of butter, swirling until completely dissolved. Transfer the caramel mixture to a bowl and let it cool for 5 minutes. Stir in the walnuts and chocolate chips until the chips are melted, then let the mixture stand for another 10 minutes. Step 6 Carefully fill each thumbprint with the caramel mixture, dividing it evenly among the cookies.

[vegan-nom-noms]

Chocolate Almond Thumbprint Cookies

[crysscraft]

Types of Cookie (Individual)

Thumbprint/Jam Cookies! These always remind me of the cookies I would get when I visited my great-aunt's house. She used to serve them with a small glass of ginger ale :)

[nondonblog]

How to Make the Best Classic Thumbprint Cookies # cherryjam