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Melt-in-Your-Mouth Thumbprint Cookies

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
50 min
SERVINGS
20 servings
Dessert
Melt-in-Your-Mouth Thumbprint Cookies
Ingredients
  • 1/3 cup unsifted powdered sugar
  • 1 stick unsalted butter, at room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon almond extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup white sugar, or as needed
  • 1/2 cup fruit jam, divided
  • 1 cup powdered sugar, or as needed
  • 1 tablespoon milk, or as needed
Instructions
1
Preheat the oven to 325 degrees F (165 degrees C). To begin, prepare a baking sheet by lining it with a silicone mat for easy cleanup.
2
In a large mixing bowl, combine powdered sugar and butter until you achieve a smooth, creamy texture. Add an egg yolk, vanilla extract, salt, and almond extract; mix until well combined.
3
Gradually incorporate flour into the mixture until just combined. This will help prevent overmixing and preserve the cookie's delicate texture.
4
Using a sorbet scoop, portion out dough into balls that are approximately 1/2 ounce (or about 1 tablespoon) in size. To give the cookies a decorative touch, roll each ball in a plate of white sugar to coat, then gently roll it between your palms.
5
Place the sugar-coated balls several inches apart on the prepared baking sheet. Use your fingers to gently flatten each ball, creating a slightly flattened shape.
6
If you prefer a jam-filled cookie, skip to the next step. If you want a shortbread-type cookie, use a finger or the end of a thick wooden spoon dusted with powdered sugar to create an indentation in each ball. Fill the well with your preferred fruit jam.
7
Tap the baking sheet against the counter to settle the jam and ensure it's evenly distributed.
8
Bake the cookies in the preheated oven for about 15 minutes, or until they reach a light golden brown color. Remove the cookies from the oven and let them cool completely on a wire rack before icing.
9
Make the icing by placing powdered sugar in a small bowl. Gradually add milk, stirring until you achieve the desired consistency that will hold its shape when piped. Pipe a zigzag pattern over the cooled cookies.
10
Allow the icing to set for 15 minutes before serving. Alternatively, you can press your thumb into each ball to create a shallow indentation and spoon in jam before baking.
11
Bake the cookies for an additional 15 minutes, or until they reach a light golden brown color. Remove them from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Finally, dust the cookies with powdered sugar for a decorative touch.