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Sugary soft cookies filled with pumpkin jam filling and drizzled with homemade white glaze... You will love this thumbprint cookies recipe!

Thumbprint Cookies Recipe

Sugary soft cookies filled with pumpkin jam filling and drizzled with homemade white glaze... You will love this thumbprint cookies recipe!
Course Dessert, Snack
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories per serving 125 kcal

Ingredients

  • ½ cup unsalted butter (110 g), soft
  • 2,5 oz caster sugar (70 g)
  • 1 drop vanilla extract
  • 4,5 oz pastry flour (125 g)
  • 2 tbsp jam
  • salt

Instructions

  1. Add the soft butter, caster sugar, pastry flour, vanilla extract and a pinch of salt to the bowl of the KitchenAid Stand Mixer Mini.
  2. Attach the flat beater and then lower the mixer head. Mix the ingredients for 1 minute at speed 4. Then turn the speed up to 6 and mix the dough for 4 minutes.
  3. Scrape down the sides of the mixer bowl and mix the cookie dough for another 2 minutes at speed 6.
  4. Cover the bowl with cling film and place the dough into fridge for an hour.
  5. Line a large baking tray with baking paper. Divide the chilled dough into 12 even portions. Roll them into balls and place them on the baking tray.
  6. With a cork or another instrument that has the same shape, carefully make indentations in the dough balls.
  7. Fill them up with your favorite jam. I used pumpkin jam.
  8. Place the baking tray in a preheated oven at 350°F (180°C) and then bake the cookies for 15 to 20 minutes until cooked through.
  9. Remove the tray from the hot oven and let the cookies cool down fully. You can decorate the cookies with frosting: combine a tablespoon of icing sugar and half a teaspoon of water. Sprinkle the frosting on top of the cookies and let it set for another 30 minutes.
  10. Sugary soft cookies filled with pumpkin jam filling and drizzled with homemade white glaze... You will love this thumbprint cookies recipe!