Eggless Thumbprint Cookies
Calories: 8
Adjust Servings Here: 20 cookies
Description
Imagine sinking your teeth into a soft, buttery cookie with a sweet, jam-filled center. The gentle crunch of the outer crust gives way to a burst of flavor that delights your senses. With just the right balance of ingredients and a hint of creativity, these eggless thumbprint cookies are the epitome of indulgence.
Ingredients
Cookie Dough
- 1 cup (227 g) Butter
- ½ cup (100 g) Granulated sugar or powdered sugar
- 1 tsp Vanilla extract
- ¼ tsp Salt
- 2 cup (250 g) All purpose flour
Filling
- 1 cup Strawberry jam or other fillings of your choice
Instructions
- Prep: Preheat your oven to 350°F /180°C/Gas Mark 4. Line a baking pan with parchment paper.
- Cream the Butter and Sugar: Cream the softened butter and granulated sugar in a large mixing bowl until the mixture becomes light and fluffy. You can use an electric mixer or a wooden spoon for this step. Mix in the vanilla extract and salt until well incorporated into the butter-sugar mixture.1 cup Butter, ½ cup Granulated sugar, 1 tsp Vanilla extract, ¼ tsp Salt
- Gradually Add Flour: Add the all-purpose flour to the butter mixture, a little at a time, and mix until a crumbly dough forms. You can use your hands or a spatula to help combine the ingredients.2 cup All purpose flour
- Knead the Dough: Turn the dough onto a lightly floured surface and gently knead it until it comes together into a smooth ball. Be careful not to overwork the dough; knead until it's no longer crumbly.
- Shape - Take about a tablespoon of dough and roll it into a smooth ball between your palms. Place the balls onto the prepared baking sheet, leaving enough space between them for spreading.
- Wells - Once all the dough has been shaped, it’s time to make the thumbprint indentation. Gently press your thumb or the back of a spoon into the center of each cookie, creating a small cavity.
- Filling - Fill each cavity with a teaspoon of your chosen jam or preserves. Pro tip - Be creative with your selection – anything from raspberry and apricot to strawberry or even chocolate spread can work beautifully.1 cup Strawberry jam
- Bake - Slide the baking sheet into the preheated oven and let them bake for 10 to 12 minutes until the edges turn lightly golden brown. Pro tip - Keep an eye on them, as the baking time may vary depending on your oven and the thickness of the cookies.
- Cool - Once the cookies are baked to perfection, remove them from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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