Thumbprint Cookies (Eggless)
Eggless Thumbprint Cookies are buttery, rich, tender, flaky, and melt-in-the-mouth. These cookies are delicious, perfectly sweet, and incredibly easy to bake at home.
Ingredients
- 1 cup (130g) all-purpose flour
- 2 tablespoon (15g) cornstarch
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ⅓ cup (65g) granulated sugar
- 1 teaspoon vanilla
- 3-4 tablespoon jam or jelly of choice
Instructions
Making The Cookie Dough
- Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Whisk flour, cornstarch, and salt together in a medium bowl until well combined.
- Place butter and sugar in a bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add vanilla and mix for a few seconds until well combined. Scrape down the sides and bottom of the bowl.
- Turn the mixer to low, add dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl. Do not overmix.
- The dough should be soft and hold its shape but not sticky or crumbly. If it is dry, crumbly, and not coming together, you can add 1 teaspoon of milk or as required to bring the dough together. However, I did not need to add milk.
Shaping And Refrigerating The Cookie Dough
- Scoop the cookie dough using a small ice cream scoop or a tablespoon and roll it into balls. If using a tablespoon, take one and a half tablespoons of the dough. For smaller cookies, take only a tablespoon of dough.
- Place the cookie dough balls on the baking sheet about two inches apart.
- Make an indention in the center of each cookie dough ball gently, using your thumb or the back of the rounded ¼ or ½ teaspoon. If the edges crack slightly, that is perfectly fine. Either you can smooth them out gently or leave them as it is.
- Place the baking sheet in the fridge for at least 2-4 hours.
Baking The Cookies
- When you are ready to bake, preheat the oven to 350°F (180°C).
- Fill each center of the cookie with jam up to the brim, about ¼ to ⅓ tsp.
- Bake the cookies in the preheated oven for 13-16 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool down on the baking sheet for 3-4 minutes. Then transfer the cookies to the wire rack and let them cool completely.
Storing Suggestions
- Store the cookies at room temperature for 4-5 days in an airtight container. Because these cookies are filled with jam, they become softer if kept longer. However, bake the cookies without filling the center with jam if you want to make them in advance. Store in an airtight container at room temperature for up to a week, and then fill them with jam right before serving.
Notes
- Measuring The Ingredients: For the perfect cookies, measure the flour and other ingredients correctly. I will suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add a teaspoon of milk to get it together. However, make sure not to add too much milk. Or, if the dough is very sticky and hard to handle, place it in the fridge for about 15 minutes and then continue with the following procedures.
- Vanilla: For the best flavor, use pure vanilla and not artificial extract.
- Chilling The Dough: Chilling the dough or cookie dough balls is essential to prevent spreading. So do not skip this step.
Nutrition (Approximate Values)
Calories : 138kcalCarbohydrates : 17gProtein : 1gFat : 8gSaturated Fat : 5gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.3gCholesterol : 20mgSodium : 50mgPotassium : 17mgFiber : 0.4gSugar : 7gVitamin A : 235IUCalcium : 4mgIron : 1mg
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