Delicious 5-Ingredient Thumbprint Cookies
If you're looking for an easy, fun, and delicious treat to bake with the kids, these 5-Ingredient Thumbprint Cookies are a winner! With just a handful of simple ingredients, these buttery, jam-filled cookies come together quickly and are perfect for little hands to help with. They're soft, sweet, and have a delightful jam center that can be customised with your favourite flavours. Whether you're making them for an after-school snack, a weekend treat, or a bake sale, these thumbprint cookies are sure to be a hit!
Ingredients
- 115 g butter, softened (I use salted butter for extra flavour)
- 100 g caster sugar
- 1 large egg yolk, at room temperature
- 145 g plain flour
- ⅓ cup jam (I used Blackcurrant, Strawberry, Blueberry, and Raspberry, but you can use any flavour you like, including marmalade for a citrusy twist!)
Instructions
- Prep Your Oven and Baking TrayPreheat your oven to 170ºC (fan) or 190ºC (conventional)or 325℉. Line one large baking tray with parchment paper, ready for your cookies to bake.
- Cream the Butter and SugarIn a mixing bowl, measure out the butter and caster sugar. Using an electric mixer or a wooden spoon, beat the butter and sugar together until it becomes pale and fluffy. This should take about 5 minutes. It's important to make sure the butter is softened so that it mixes easily, giving you that nice light texture for your cookies.
- Add the Egg Yolk and FlourNext, beat in the egg yolk. Once that’s combined, gradually add the plain flour. If you prefer, you can sift the flour before adding it to make sure there are no lumps. Use your electric mixer on a low setting to begin mixing the flour in, then switch to a spatula to gently fold it all together. Be careful not to over-mix – the dough should come together without being tough.
- Chill the Dough (Optional)Turn the dough out onto your worktop and gently knead it until it forms a small ball. If you feel the dough is getting too soft, wrap it in cling film and pop it in the fridge to chill for about 30 minutes. This will help make it easier to shape into cookies.
- Shape the CookiesOnce the dough has chilled (or if it's firm enough to work with), divide it into 16 equal pieces (about 20g each). Using your hands, roll each piece into a ball and place it on the lined baking tray, leaving about 1.5 inches between each cookie.
- Make a thumb printNow for the fun part! Use your thumb (or the back of a wooden spoon) to gently press a dent into the center of each ball. This will create a little pocket for the jam.
- Add the JamFill each indent with a teaspoon of your favorite jam. Whether you’re using blackcurrant, strawberry, blueberry, or raspberry, the jam adds the perfect sweet touch to each bite.
- Bake the CookiesPop the cookies into your preheated oven and bake them for 10-13 minutes, or until they’re lightly golden around the edges. They should still be soft in the center when you take them out, which is what you want for that melt-in-your-mouth texture.
- Cool and Enjoy!Once baked, leave the cookies on the tray to cool for at least 20 minutes (if you can wait that long!). The jam will firm up as the cookies cool, and you'll be left with a batch of delicious, jam-filled thumbprint cookies ready to devour.
Tried this recipe?Let us know how it was!