Thumbprint Cookies


  • 280 g all-purpose flour (±2¼ cups)
  • 10 ml corn starch (±2 tsp)
  • 2 ml salt (±½ tsp)
  • 225 g unsalted butter (softened) (±1 cup)
  • 70 g sugar, plus extra for rolling (±⅓ cup)
  • 70 g light brown sugar (±⅓ cup)
  • 1 egg yolk
  • 5 ml vanilla extract (±1 tsp)
  • 100 g jam or preserves of your choice (raspberry, apricot, lemon...( (±⅓ cup)


  1. In a Vintage Wonderlier Bowl, whisk together flour, corn starch and salt.

  2. In the Fix N Mix Bowl, beat butter and sugars together until fluffy. Add egg yolk and vanilla extract and mix until combined.

  3. Gradually add flour mixture to wet ingredients until completely combined.
  4. Using the Small Portioning Scoop, scoop out cookie dough and roll into balls then roll each ball in sugar.

  5. Use your thumb to gently press an indent in the center of each cookie dough ball then place in a freezer safe container. Cover and freeze for 30 min.
  6. Once dough is done chilling, preheat oven to Th 6-7 / 190°C / 375°F without convection. Place a silicone baking sheet on a cold oven rack or metal baking sheet and set aside
  7. Place jam in a microwave safe bowl and heat for 5-10 sec. at 900 watts, or until jam is not hot but no longer firm and easy to stir.
  8. Spoon jam into each thumbprint, filling each indent to the top.
  9. Place cookies 5 cm / 2 in. apart and bake for 11 min., or until edges are just beginning to turn golden brown. Repeat with remaining dough.
  10. Allow cookies to cool completely before enjoying.
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