The Internet’s Favorite Thumbprint Cookie (Here’s Why)

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Beat the softened butter in a stand mixer until creamy.
2. Scrape down the bowl, add both sugars and beat on medium-high for 30-60 seconds until well combined.
3. Beat in the egg yolk and vanilla extract.
4. In a separate bowl, whisk together the flour, cornstarch and salt.
5. On low speed, gradually add the flour mixture to the wet ingredients until fully combined, scraping the bowl as needed. If the mixer struggles, finish the dough by hand.
6. Roll the dough into 1 tablespoon balls, rolling until smooth with no cracks.
7. Roll the balls in sugar if using, place them on a wax-paper-lined plate, and press a thumb or the back of a teaspoon into the centre of each.
8. Freeze the dough for 30 minutes.
9. Preheat the oven to 375°F (190°C). Warm the jam in a microwave-safe bowl for 5-10 seconds, until it is no longer firm and easy to stir.
10. Spoon jam into each indent, filling it to the brim.
11. Place the cookies at least 2 inches apart on a parchment-lined sheet and bake at 375°F (190°C) for 11 minutes, or until the edges just begin to turn golden.
12. Let the cookies cool completely on the baking sheet.

Summarized from Sugar Spun Run's video. Watch it for the details.

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