Thumbprint Cookies – a delicious recipe with unsalted butter, brown sugar, egg, vanilla, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line two rimmed baking sheets with parchment paper. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg yolk (reserve white) and vanilla. Reduce mixer speed to low and beat in flour and salt. Continue mixing on low until dough comes together in a ball.
2
In a bowl, mix walnuts and sugar. Roll dough into 1-inch balls, dip each in egg white, then roll in walnut mixture, turning to coat. Transfer to baking sheets. Using your finger, make a deep indentation in center of each ball. Transfer pans to refrigerator; chill 20 minutes.
3
Fill center of each cookie with some of jam (do not overfill or jam will leak out while baking). Bake, rotating pans halfway through, until cookies are golden brown, about 10 minutes. Let cool for 5 minutes on baking sheets on wire racks, then transfer cookies to wire racks to cool completely.
644
kcal
Calories
40
g
Fat
64
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, at room temperature, 1/2 cup packed light brown sugar, 1 large egg, separated, 1 teaspoon vanilla extract, and more.
Yes, Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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