I think there’s something that is just so cute about Thumbprint Cookies. They are incredibly easy to make, requiring only basic baking ingredients and ready to be filled with whatever jam or preserve you like. My recipe uses homemade Orange Curd (recipe here) and some Raspberry Jam, but feel free to use absolutely anything else that takes your fancy!
These are a one bowl wonder, with no chill time and only a few simple steps. As a result, I highly recommend getting the little people involved in this recipe! They’re a great treat for small humans, for bake sales or as a simple treat to keep at home.
As with any bake, room temperature ingredients are definitely preferred. An electric or stand mixer is preferable if you have one but hand mixing will work just as well. For other easy cookie recipes, try these Lemon Crinkle Cookies or these heavenly Triple Chocolate Cookies.
Thumbprint Cookies (With Orange Curd/Raspberry Jam)
Makes: 24
Prep Time: 10 Minutes
Bake Time: 15 Minutes
Total Time: 25 Minutes
Ingredients
– 200g Butter
– 180g Caster Sugar
– 1 Egg
– 1/2 Tsp Baking Powder
– 350g Plain Flour
– 75g Preserves of Choice (Orange Curd/Raspberry Jam)
Method
- Preheat the oven to 180C/160C Fan/Gas 6. Line 2 large baking trays.
- In a large bowl, or the bowl of a stand mixer, combine the butter and sugar until fully creamed (this will take about 3-5 minutes on medium speed). Add the egg and combine again.
- Add the flour and baking powder, combined until a dough forms. It should come together and not be too sticky – if you find it sticking a lot, add a little more flour (1 tbsp at a time).
- Scoop the dough with a tablespoon and roll into balls, placing them about 2″ apart on the baking trays. Use your thumb (or a small tsp) to create indents in the cookies.
- Add about 1/2-1tsp of preserve into the wells of the cookies, until totally filled. Repeat for all cookies.
- Bake for 13-15 minutes, turning at the halfway point. Remove and let cool on a wire rack before eating!
