Dessert

Thumbprint Cookies

Posted by Aaradhana on

It’s been a while since I’ve gotten a chance to post any recipes.

So many things changed in our life and with all the things going on currently and as we all are under lockdown, I seemed to get some time and get back to blogging. It has always been such a joy to bake some quick and simple cookies at home.

These cookies specially remind me on the bakery back in India where I used to get these and relish them so much.

These turned out so so well. So buttery and melt in the mouth!!

So let’s quickly dive into the recipe.

Preparation Time: 10 mins               Baking Time: 20 mins             Serves: 30 pieces

Thumbprint Cookies1 edited

All You Need:

  1. All-Purpose Flour (Maida)- 270 grams or 2 and 1/8 cups
  2. Powdered Sugar- 100 grams or a little more than ¾ cup
  3. Baking Powder- 1 tsp
  4. Salt- a pinch
  5. Butter- 200 grams or 14 Tbsp (at room temperature)
  6. Jam
  7. Vanilla Extract- 1 tsp

A Few Tips:

  • THE BEST TIP- if you took out your cookies too soon and are still soft, you can re bake them. Bake them for 2 mins – 5 mins.
  • You can also adjust the amount of powdered sugar as per your taste.
  • Choose the jam you want. I have used Raspberry Jam and Apricot Jam.
  • You can make the cookies as big or as small as you’d like.

Thumprint Cookies edited

Method:

  • Sift together All-Purpose flour and baking powder.
  • In a separate bowl, add the butter and powdered sugar. Using a whisk or hand mixer, beat the butter and sugar until it is fluffy and creamy. Add vanilla extract and mix.
  • Add the dry mixture to the butter mixture and mix well.
  • Once everything is combined, knead the dough with your hand for a minute.
  • Once the dough is ready, make about 28-30 dough balls. Around 18 grams each.
  • Place the dough balls on a baking sheet lined with parchment paper.
  • Using your thumb, press in the middle of the balls to make space to fill the jam.
  • In a bowl, take out some jam and simply whisk it with a spoon.
  • Spoon the jam in the indents created in the cookies. I filled mine with about ½ to ¾ tsp.
  • Fill all the cookies with the jam.
  • Refrigerate the cookies for 30 mins.
  • Preheat the oven at 350° F.
  • Bake the cookies for 15-20 mins or until the edges are very lightly brown.
  • Cool the biscuits on a cooling rack.
  • Store these biscuits in an air tight container.
  • These stay good for at least 1 month.
  • These biscuits taste even better than the store bought ones.
  • Do try these biscuits. Let me know how they turned out.

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