Thumbprint Cookies (Print Version)
# Ingredients:
01 -
1 stick of unsalted butter, softened to room temp.
02 -
Half a cup of sugar (white).
03 -
A quarter cup of packed light brown sugar.
04 -
Tiny pinch of fine sea salt (1/4 teaspoon).
05 -
One large egg (room temp).
06 -
2 ½ cups of plain flour.
07 -
1 small spoonful of baking powder (1 tsp).
08 -
Two teaspoons of pure vanilla extract.
09 -
Two tablespoons of cocoa powder (dutch-process style).
10 -
Half a cup of sugar for coating.
11 -
Half a cup of smooth, seedless jam for the filling.
# Instructions:
01 -
Whisk butter and both sugars together until fluffy. Stir in the salt, egg, and vanilla, and keep mixing until smooth.
02 -
Sift together the flour and baking powder. Gently fold them into the bowl till it comes together as dough.
03 -
Take out half of the dough. Mix cocoa powder into the rest until well blended.
04 -
Roll 1½ tablespoon-sized balls of dough into smooth rounds. Coat in sugar and press with your thumb to create a dip.
05 -
Spoon jam or your favorite filling into the indentations. Bake at 355°F for 8 to 10 minutes. Sprinkle hot cookies with chocolate or other toppings right after baking.
# Notes:
01 -
For the best texture, bake the same day you make them.
02 -
If you overbake, your cookies will turn dry and hard.
03 -
Decorate baked cookies with melted chocolate while they're warm.