Thumbprint cookies
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Recipe for Jam Orange Thumbprint cookies

Easy way to make soft baked thumbprint cookies for this Holiday season. Try with some jam filling or leave them whole and decorate with whipped royal icing.
Course Dessert
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Servings 15
Author Victoria

Ingredients

  • 1 stick unsalted butter
  • 75 grams sugar
  • 135 grams all purpose flour
  • 1 1/2 tsp orange extract
  • 1 cup strawberry jam or flavor of choice

Decorate icing

  • 1 egg white
  • 1/2 tsp cream of tartar
  • 1 lb icing sugar
  • 1 tsp extract

Instructions

  • Leave the butter sticks out to soften to room temperature.
  • Beat the soften butter on HIGH until soft mixed and fluff.
  • Adjust speed to Medium, add sugar and extract.
  • When mixed, reduce speed to Medium Low and sift the flour into mixing bowl.
  • Continue mixing until dough is forming.
  • Get a large plastic wrap layout, swoop the dough onto wrap.
  • Roll to cover, then press and tap it a few time to compress the dough.
  • Seal and store in fridge for about an hour to harden the dough a little.

Baking

  • Line your baking sheets with parchment paper and preheat oven to 350F.
  • Cut the dough roll into even chunk. Shape and form into desired shape.
  • Arrange them onto baking sheet, make sure to leave some space, do not crowd as they will expand enormously.
    Arrange onto baking sheet
  • For those with filling, just press your thumb in the middle to make a small indent (I used a tamper).
  • Spoon in jam onto each indent to fill each.
  • Bake for 13 minutes (soft cookie) or 15-17 minutes to brown state.
  • Once done baking, remove from oven and let sit as is for at least 10 minutes before transferring to cooling racks to avoid breaking.
  • For further decoration with icing, wait until your cookies is cool down to room temperature.

Icing & glaze

  • Beat the egg white and cream of tartar until bubbling.
  • Slowly sift in powder sugar while whisking rigorously.
  • When icing get stiff enough and form soft peak, stop adding sugar. This will be your stiff icing for border and detailed designs.
  • To make runny icing: Swoop out a small amount of icing, add color and a few drops of water. Mix it with a spatula or electric mixer on LOW. Use this to glaze cookie or fill large area.