Classic Thumbprint Cookies (Eggless) – Last Minute Christmas Cookies – Shortbread Thumbprint Cookies

These eggless Thumbprint Cookies are rich, buttery, tender, with a crumbly and melt in the mouth texture. Made using a basic sugar cookie dough, these cookies are indented and filled with any of your favorite jam. These cookies are an all-time favorite cookie recipe.

A bite into this cookie would burst your taste glands with amazing flavors and textures. It comes together in just a few minutes.

Thumbprint cookies also known as shortbread thumbprint or shortbread jelly cookies are so easy-to-bake and require only 5 simple ingredients. Plus, they have endless filling options!

#thumbprintcookies #recipevideo #desserts #christmasbaking

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Step-by-step recipe: https://www.mygingergarlickitchen.com/thumbprint-cookies/
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Yields: 16 cookies

Ingredients For Thumbprint Cookies
☛ 1/2 cup (113 g) unsalted butter, at room temperature
☛ 1/3 cup (68g) granulated sugar
☛ 1/2 teaspoon pure vanilla extract
☛ 1 cup (150 g) all-purpose flour, spooned and leveled
☛ 1.5 tablespoon (15 g) cornstarch
☛ 1/4 teaspoon salt
☛ 1/4 cup jam/jelly/preserves, of your choice choice

How to Make Thumbprint Cookies

1. Place butter and sugar in the bowl of your stand mixer fitted with the paddle attachment. You can also hand mixer or a whisk. Beat butter and sugar on low settings until sugar is mixed with the butter. Then switch the settings to medium and beat until creamy, pale and creamy, scraping down the bowl often. This would take about 4-5 minutes.
2. Add 1 teaspoon of vanilla extract and mix until combined.
3. Now, switch to the lowest speed and add the dry ingredient, Beat at low speed, scraping the bowl in between until well mixed.
4. Once the mixture is soft and crumbly, gently bring the dough together using your hands. You don’t have to knead the dough.
5. Take out about a 1-inch portion of dough using a tablespoon or small ice cream scoop. Shape it into a 1-inch smooth ball. Keep shaping balls until all the dough is used up. Line a baking sheet with parchment paper and place the balls onto a prepared baking sheet, about 2 inches apart.
6. Make an indentation in the center of each cookie with your thumb or with the rounded back of a teaspoon. If the edges crack, you can either reshape them or fix the cracks with your fingers.
7. Refrigerate the cookies for at least 3-4 hours. You can chill them in the refrigerator for up to 4 days.
8. Preheat the oven to 350ºF/180ºC. When chilled, fill each indentation of the cookie with jam right up to the brim, about 1/4 teaspoon.
9. Bake the cookies for 12-15 minutes or until the edges and bottom are slightly browned. Remove the cookies from the oven, and let the cookies rest on the baking sheet for 5 minutes. After that, transfer them to a cooling rack and let them cool completely before serving and storing.

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