Thumbprint Cookies
Easy
Simple but delicious and delicate vanilla cookies with a little jammy centre. Perfect to bake as a gift and fantastic with a cup of tea.
PREP IN
10 MIN
COOK IN
15 MIN
SERVE
16
Thumbprint Cookies
Easy
PREP IN
10 MIN
COOK IN
15 MIN
SERVE
16
Introduction
Simple but delicious and delicate vanilla cookies with a little jammy centre. Perfect to bake as a gift and fantastic with a cup of tea.
Ingredients
- 175g butter, softened
- 100g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 220g plain flour
- Strawberry or raspberry jam
- Icing sugar, for dusting
Method
- 1. Pre-heat oven to 180°C / 160°C fan and line 2 trays with parchment paper.
- 2. Using your Kenwood Go stand mixer, beat together the butter and sugar until creamed.
- 3. Mix in the egg and vanilla.
- 4. Add the flour and beat on low speed until you get a soft dough (the dough may still be sticky, do not add any additional flour.)
- 5. Scoop a tablespoon of batter and gently roll it in your hands to make a round ball. Place on the prepared baking sheet.
- 6. Repeat this until all the dough has been used. Make sure to leave at least 4 fingers of space between the dough balls as they will spread a lot during baking.
- 7. Wet your thumb with some water and press the top of each dough ball to make a little dip in each cookie, rewetting your thumb as needed.
- 8. Spoon about 1 tsp of jam into each thumb impression.
- 9. Bake cookies in pre-heated oven until golden brown around the edges, about 13-15 minutes.
- 10. Leave to cool on baking trays on wire racks, then dust the tops of the cookies with icing sugar.
- 11. Store in airtight containers at room temperature for up to 1 week.
