Buttery, soft thumbprint cookies are filled with jam or filling of your choice.
These classic cookies are good any time of the year, but beloved at the holidays.
But if youre looking for the original, no-frills version, this is it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make thumbprint cookies, and save space in your holiday baking schedule for these favorites.
Here’s a brief outline of the process.
Baked cookies would freeze well for up to one month.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
More Classic Cookie Recipes
Filling out your cookie tin?
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Ingredients
1/2cup(4 oz.
Line 2 baking sheets with parchment paper, and set aside.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reduce to low speed; add egg yolk, milk, and vanilla.
Beat until combined, 1 to 2 minutes.
Space balls 2 inches apart on prepared baking sheets, and press down in center of ball with thumb.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Chill, uncovered, 10 minutes.
Dollop 1/2 teaspoon jam in center of each cookie.
Let cool on baking sheets 5 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer cookies to a wire rack.
Let cool completely, about 20 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
