Thumbprint Cookies

Prep Time	Chill Time
25 mins	15 mins
Bake Time	Total Time
14 mins	55 mins
Serves
20 cookies

We make our thumbprint cookies a little differently—and the results are wonderfully reliable. Instead of the classic dough, which can sometimes spread or bake unevenly, we start with our fabulous sugar cookie dough and add a touch of almond extract in place of vanilla. This small change creates a foolproof dough that holds its shape beautifully and bakes into tender, buttery cookies with perfectly defined wells for your favorite jam. No more sheet-pan mishaps—just consistently delicious thumbprint cookies every single time.

Ingredients

• 2 cups all-purpose flour

• 1/6 teaspoon baking powder, a small pinch — just under 1/4 tsp

• 1/3 teaspoon salt, a generous pinch

• 2/3 cup unsalted butter, about 10 tbsp, room temperature

• 1/2 cup granulated sugar

• 1 large egg

• 1 teaspoon almond extract

• choose your favorite toppings, I used Nutella, raspberry jam, and orange marmalade

Instructions

1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

   
   

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy.

   
   

3. Add the egg and vanilla, mixing until fully combined.

   
   

4. Gradually add the dry ingredients in thirds, mixing just until a soft dough begins to form.

   
   

5. Turn the dough out onto a lightly floured surface and gently knead until smooth.

   
   

6. Divide the dough into four portions, wrap each one in plastic wrap, and refrigerate for at least 15 minutes.

   
   

7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

   
   

8. Working with one portion of dough at a time, roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a teaspoon to gently press a small well into the center of each cookie.

   
   

9. Bake for 12–14 minutes, or until the edges are just beginning to turn lightly golden.

   
   

10. Allow the cookies to cool completely on the baking sheet or transfer to a wire rack before filling.