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Pioneer Woman Thumbprint Cookies

Pioneer Woman Thumbprint Cookies - recipe card
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These classic thumbprint cookies feature a rich, buttery shortbread base with a tender crumb and a sweet jam center. The cookie is perfectly crisp on the edges and soft in the middle, with the fruit jam adding a bright, tangy contrast. Ideal for holiday cookie trays or an elegant afternoon treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened to room temperature (65-68°F / 18-20°C)
  • 1/4 cup granulated sugar
  • 1 large egg yolk, room temperature (reserve the white for optional egg wash)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plus 2 tablespoons all-purpose flour, spooned and leveled (about 60g)
  • 3 to 4 tablespoons seedless raspberry jam, or any flavor of choice
  • Optional: 1 tablespoon turbinado or coarse sugar for sprinkling

Instructions

  1. Preheat oven to 350°F / 177°C. Line a baking sheet with parchment paper. This prevents sticking and ensures even browning on the bottom of the cookies.
  2. In a medium mixing bowl, place 1/2 cup softened unsalted butter and 1/4 cup granulated sugar. Using a hand mixer or stand mixer with paddle attachment, cream on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  3. Add 1 large egg yolk (reserve the white if using for optional egg wash), 1/2 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Beat on low speed until just combined, about 15 seconds. Do not overmix at this stage to avoid developing gluten, which would make the cookies tough.
  4. Add 1/2 cup plus 2 tablespoons all-purpose flour. Mix on low speed just until a soft dough forms, about 30 seconds. The dough should be cohesive but not sticky. Gather it into a ball and refrigerate for 10 minutes if the dough feels too soft to handle. Chilling firms the butter, preventing spreading during baking and preserving the thumbprint shape.
  5. Using clean hands, roll the dough into 8 equal balls, about 1 inch in diameter. Place them evenly on the prepared baking sheet, spacing about 2 inches apart. Each ball should be smooth and round.
  6. Optionally, beat the reserved egg white with 1 teaspoon water to make an egg wash. Lightly brush the tops of each dough ball with a thin layer of egg wash, then sprinkle with coarse sugar if using. This step adds a subtle sheen and a slight crunch to the outside of the cookies. If you prefer a more rustic look, skip this step and proceed directly to the thumbprint.
  7. Using the bottom of a 1/2 teaspoon measure, the back of a small round spoon, or your thumb, gently press an indent into the center of each dough ball, going about halfway through the dough (approximately 1/4 inch deep). Rotate the tool slightly to make the well round and even. If the dough cracks around the edges, gently smooth the sides with your fingertips.
  8. Spoon about 1/2 to 3/4 teaspoon of your chosen jam into each indentation. Fill to just below the rim of the well; the jam will spread slightly during baking but should not overflow. Use a clean spoon for each type of jam to prevent color bleeding.
  9. Bake the cookies in the preheated oven for 12 to 14 minutes, rotating the baking sheet halfway through the baking time. The cookies are done when the edges are set and just starting to turn golden brown, but the tops remain pale. The center may look slightly puffed but will settle as they cool.
  10. Remove the baking sheet from the oven and let the cookies cool directly on the sheet for 5 minutes. This allows the structure to firm up before handling. During this time, the residual heat continues to set the jam and the cookie interior. Do not skip this resting step or the cookies may break apart.
  11. Transfer the cookies to a wire rack and cool completely, about 20 minutes. The jam will thicken and become tacky as it cools, and the cookies will develop a light, sandy texture. Once fully cool, they are ready to serve or store.

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked, unfilled cookies (without jam) in a single layer in a freezer-safe container for up to 3 months. To serve, thaw at room temperature, then fill with jam as directed. Filled cookies can also be frozen, but the jam may soften the cookie texture slightly upon thawing. If reheating, warm in a 300°F / 150°C oven for 3-4 minutes to crisp the edges.

Nutrition

Keywords: thumbprint cookies, pioneer woman thumbprints, jam cookies, shortbread thumbprints, butter cookies with jam, holiday cookies, easy cookie recipe, baking, dessert, fruit jam thumbprints

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-thumbprint-cookies/