Thumbprint Cookies are made with a simple German buttery shortbread cookie recipe that's filled with a dollop of jam.
Known in Germany as 'Engelsaugen' (angel's eyes) these cookies are delicious and fun to make.
This was one of the first cookie recipes I learned as a kid. And if you have little kids this is a great recipe to get them involved in.
What You'll Need
- 2 cups FLOUR
- ⅔ cup POWDERED SUGAR
- ¼ teaspoon SALT -
- 10 tablespoons BUTTER - unsalted, room-temperature
- 2 EGG YOLKS
- 1 tablespoon VANILLA EXTRACT
- 2 LEMONS - zest only
FILLING
- ⅓ cup JAM or PRESERVE - choose your favorite flavor (raspberry, strawberry, apricot preserve)
How To Make Thumbprint Cookies
PREP
- Preheat the oven to 350° Fahrenheit.
- Line a baking baking sheet with parchment paper (or a silpat).
Preparing THE DOUGH
- Add flour, salt, powdered sugar, butter, egg yolks, vanilla extract, and lemon zest in a large mixing bowl.
- Knead into a smooth dough ball. You can do this by hand or start out with an electric mixer. Once the dough begins to clump it's easy to shape it into a smooth dough ball.
- Chill the dough for 30 minutes in the fridge.
- Shape dough into tablespoon-sized balls and place onto the prepared baking sheet.
- Use the back of a wooden spoon and gently press a hole into each ball (don't pierce all the way through). Use your fingers to shape each hole into a ¼ inch indentation.
- In a small bowl whisk the jam (or preserve) until smooth. Fill each cookie with about a teaspoon of jam.
- Bake cookies for 12 to 15 minutes at 350 Fahrenheit.
- Transfer onto a wire rack. Let cool and enjoy.
Recipe Tips and Tricks
You can easily double batch this recipe. Why? Because if your family is anything like mine Thumbprint Cookies will be a favorite and one of the first cookies to 'disappear'.
This is a great recipe those of you who are lucky enough to have a stand mixer.
Combine all of the ingredients in the mixer. Choose your dough hook and set on medium speed until the dough starts to clump.
Combine the dough pieces and shape by hand. Easy peasy.
CHRISTMAS COOKIE COOKBOOK!
Be sure to check out my German Christmas Cookie Book where I share my family's 6-in-1 cookie recipes. If you want to make a bunch of fun and easy Christmas Cookies, be sure to check it out here!
If You Like This Recipe, Try These!
- Vanillekipferl - Almond Crescent Cookies
- Strudel Cookies
- Spekulatius
- Chewy Oatmeal Raisin Cookies
- Double Chocolate Chip Cookies
Thumbprint Cookies
Ingredients
- 2 cups flour
- ⅔ cup powdered sugar
- ¼ teaspoon salt
- 10 tablespoons butter unsalted, room-temperature
- 2 egg yolks
- 1 tablespoon vanilla extract
- 2 whole lemons zest only
Filling
- ⅓ cup preserve any flavor (raspberry, strawberry, or apricot preserves are delicious)
Instructions
PREP
- Preheat the oven to 350° Fahrenheit. Line a baking baking sheet with parchment paper (or a silpat).
Making The Dough
- Add flour, salt, powdered sugar, butter, egg yolks, vanilla extract, and lemon zest in a large mixing bowl.
- Knead ingredients into a smooth dough ball. You can do this by hand or start out with an electric mixer. Once the dough begins to clump it's easy to shape it into a smooth dough ball. Chill the dough for 30 minutes in the fridge.
- Shape dough into tablespoon-sized balls and place onto the prepared baking sheet.
- Use the back of a wooden spoon and gently press a hole into each ball (don't pierce all the way through). Use your fingers to shape each hole into a ¼ inch indentation.
- In a small bowl whisk your favorite jam (or preserve) until smooth. Fill each cookie with about a teaspoon of jam.
- Bake cookies for 12 to 15 minutes at 350 Fahrenheit. Transfer onto a wire rack. Let cool and enjoy.
Notes
- You can use a stand mixer (or hand mixer) to knead the dough.