Thumbprint Cookies with Blackberry Jam
These buttery thumbprint cookies with blackberry jam are easy to make, are a delicious cookie recipe and have an added layer of sweetness with the jam.
Servings: 32 Cookies
Calories: 123kcal
Ingredients
- 1 cup butter, COLD, diced small or grated
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 large egg
- 1 egg yolk
- ½ cup blackberry jam
Instructions
- In a large mixing bowl, beat together butter, sugar, and vanilla using an electric hand mixer until well combined.
- Add flour and salt and continue mixing until the mixture becomes a sand-like texture.
- Now, add egg and the egg yolk. Mix until well combined.
- Roll dough into 1 inch balls and place on a parchment lined baking sheet.
- Using your finger, or the back of a ½ teaspoon measuring spoon, make and indent in the middle of each dough ball. Fill with jam.
- Place in the fridge for 2-4 hours, or in the freezer for 1 hour to chill.
- Preheat the oven to 350 degrees.
- Bake cold cookies in a preheated oven for 15-18 minutes or until the edges are slightly golden.
- Remove from the oven and let cookies cool on a wire rack.
Notes
- Keep your diced butter in the refrigerator until just before you use it, so it's as cold as possible.
- Bake the cookies while they're cold so they rise more than spread.
- Your cookie dough will be very thick. It's supposed to be. Don't try to thin it out.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 123kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 68mg | Potassium: 19mg | Sugar: 7g | Vitamin A: 193IU | Calcium: 6mg | Iron: 1mg