Effortless Thumbprint Cookies (Print Version)
# Ingredients:
01 -
1 stick (226g) unsalted butter, softened so it's easy to mix.
02 -
1/3 cup (70g) packed light brown sugar.
03 -
1/3 cup (70g) granulated sugar.
04 -
1 large egg yolk, separated from the white.
05 -
3/4 teaspoon vanilla extract for flavor.
06 -
2 1/4 cups (280g) plain all-purpose flour.
07 -
2 teaspoons of cornstarch.
08 -
1/2 teaspoon salt for balance.
09 -
1/2 cup sugar for coating (optional).
10 -
1/3 cup (105g) of your favorite jam or preserves.
# Instructions:
01 -
Using a stand mixer or electric hand mixer, whip the butter in a big bowl until it's light and airy.
02 -
Mix in both sugars, scraping the bowl sides, and beat on medium speed for 30-60 seconds until smooth.
03 -
Toss in the egg yolk and vanilla extract and blend it all thoroughly.
04 -
In another bowl, stir together the flour, salt, and cornstarch. Slowly add this to the butter mixture until it forms a crumbly dough.
05 -
Form the dough into 1-Tablespoon balls, rolling until smooth. If you'd like, roll them in sugar. Use your thumb or a small spoon to press an indent in the center.
06 -
Pop the dough balls into the freezer for half an hour to firm up.
07 -
Preheat oven to 375F (190C), then gently heat up the jam so it spreads easily. Spoon it into the indents.
08 -
Line a baking sheet with parchment paper, place cookies 2 inches apart, and bake at 375F for around 11 minutes. The edges should just be turning golden.
# Notes:
01 -
Roll the balls completely smooth to keep them from cracking.
02 -
Feel free to pick any jam or preserves you like.
03 -
Let the cookies cool fully on the tray before moving them.