Living a tasteful life

Tuesday, December 30, 2014

Thumbprint Cookies

My all time favorite cookie to make during the holiday's is a thumbprint cookie. My mom and I make them every year and they are so good! Yesterday I shared with you a picture of all the sweet treats we made last week and today I wanted to share this recipe in particular. I only make them during the holidays, although I'm not sure why that is because they would make a great addition to any party. So go ahead and whip up one more batch of cookies before those New Year's resolutions start creeping in.

First up the dough making process.

For the wet ingredients: Soften butter in medium size bowl, add 1 egg, vanilla, sugar and mix well. Measure out the flour separately in a large bowl.
Add the flour in with the wet ingredients and mix well, making sure all lumps are out.  Place the dough into an airtight container and refrigerate for at least 1 hour. Once the dough has chilled, remove from the refrigerator. Using a ungreased cookie sheet, roll the dough into small balls (about the size of a golf ball) and place on the cookie sheet, flattening them out just a bit.  Using your thumb, press down in the center of the dough creating a indention.  Fill the indention with strawberry preserves. 

Bake the cookies on 325 for about 8 to 10 minutes or until the edges become slightly brown. I prefer these cookies to be soft so I don't let the edges get too dark. Remove the cookies from the oven and let cool before plating.


Thumbprint Cookies
2 sticks of butter
1 cup of sugar
1 egg
2 tablespoons of milk
1 teaspoon of vanilla
3 cups of self-rising flour
1 jar of strawberry preserves
1.       Preheat oven to 325.
2.       Soften 2 sticks of butter for just a few minutes in the microwave on medium heat.
3.       In a large bowl beat together butter and sugar until light and fluffy. Blend in egg, milk and vanilla.
4.       Combine flour with the wet ingredients, mixing until well blended.
5.       Refrigerate dough for 1 hour, allowing for easier handling.
6.       Once the dough has chilled, remove from refrigerator. Using a tablespoon, scoop out dough and roll into balls(about the size of a golf ball or just a bit smaller).
7.       Flatten the balls slightly and place on an ungreased cookie sheet.
8.       Press your thumb in the center creating a small indention.
9.       Fill the indention with the strawberry preserves.
10.   Bake cookies at 350 for approximately 8 to 10 minutes or just until the edges are a very light brown.


  1. I've always wanted to make these! Also I can't reply to your comments on my blog because you're a no reply blogger and i can't find your email address anywhere! I wanted to ask you a question so shoot me an email with your email address!
    Ally - Life as I know it

    1. They are seriously my favorite! Just sent you an email. :)


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