Vanilla Thumbprints
Delightfully simple yet irresistibly elegant, Vanilla Thumbprints are the perfect treat to satisfy your sweet tooth. These buttery cookies feature a soft, melt-in-your-mouth texture thanks to creamy unsalted butter and a touch of vanilla extract that adds warmth and depth to the flavor. A thumb-pressed indentation in the center of each cookie serves as the ideal well for a vibrant filling of your favorite jam or preserves—think raspberry, apricot, or strawberry for a fruity burst of flavor. With just 20 minutes of prep time and a quick bake, these cookies are as easy to make as they are to enjoy. Perfect for holiday gatherings, afternoon tea, or gifting, Vanilla Thumbprints combine classic baking techniques with customizable fillings to suit any occasion. Treat yourself to these delightful cookies that balance sweet jammy goodness with buttery vanilla perfection.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 0.25 teaspoons salt
- 120 grams jam or preserves (e.g., raspberry, apricot, strawberry)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.
Using a small cookie scoop or a tablespoon, portion the dough into 2.5 cm (1-inch) balls. Roll each ball between your palms until smooth and place them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Using your thumb or the back of a rounded teaspoon, press gently into the center of each dough ball to create an indentation. Be careful not to press all the way through the dough.
Fill each indentation with about 1/2 teaspoon of jam or preserves. Take care not to overfill to avoid the jam spilling out during baking.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are just beginning to turn golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Vanilla Thumbprints! Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.0 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 16 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
