Delicious buttery thumb print cookies, filled with strawberry jam.
Okay so I am officially the worst at posting on my blog at the moment. I feel like I have had a million other things on my mind and my blog has been slipping lower on my list of priorities.
Although I bake everything in advance, I really need to start writing the posts in advance too. I promise I will try harder. I do actually have a schedule written up believe it or not of all the recipes and the dates of when I will post them and recently, I haven’t managed any of them on time. Sorry!
Have you noticed that the weather has changed slightly? There seems to be more of a wintery chill in the air at the moment and I am so excited. I have already started all of my Christmas and Halloween baking!! Who else is excited for Halloween?
Sorry, I got a bit distracted there, back to the recipe.
Thump Print Cookies
I loved making these cookies. They are so easy to make and so much fun to make if you are baking with children.
Thumb Print Cookies are exactly as they say they are. They are delicious and soft cookies which you press your thump into the middle and then fill with jam.
These biscuits are truly delicious and an utter classic.
I started by mixing together the butter and sugar until it is lovely and smooth and fluffy. Next, I add in the remaining ingredients and mix until it forms a dough. I use an ice cream scoop to measure the amount of dough out so that all my cookies are the same.
If you don’t have a cookie scoop or an ice cream scoop you could weigh each ball out so that they are all the same weight.
Place them on your oven tray spaced out far enough that they won’t touch when they spread in the oven. Next, push your thump in to the centre of the cookies. If you don’t want to use your thumb you could use the end of a rolling pin instead.
When you do this you don’t want to push your thump through the cookie just press enough to create a little well in the middle of the cookie.
Fill the well with a jam of your choice I used Strawberry but you could use, raspberry, blueberry or even apriot.
Pop the cookies in the oven for 10-15 minutes until they are lovely and golden. Don’t worry if they are soft when you bring them out they will harden as they cool. You will know they are baked because they will be golden brown in colour.
Leave the cookies too cool on the baking tray for 15 minutes and then gently move them to wire rack to cool fully. Don’t move them as soon as you take them out of the oven they will still be soft and will likely just fall apart.
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Ingredients for these Thumb Print Cookies
Unsalted Butter – The butter in this recipe give the cookies the perfect buttery taste. I used Stork but you can use this or unsalted butter.
Caster Sugar – I used caster sugar in this recipe you could use light brown sugar if you wanted the cookies to have a more toffee flavour.
Plain Flour – Plain flour means that the cookies won’t rise in the oven.
Egg – The egg helps the cookies bind together. It also gives them a little bit of rise.
Vanilla Extract – I used Neilson Massey Vanilla Extract to flavour the cookies.
Jam – I used strawberry jam but you can use any jam you want.
Thumb Print Cookies
For the Cookies
- 225 g Unsalted Butter or Stork
- 225 g Caster Sugar
- 350 g Plain Flour
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 75 g Strawberry Jam (or any kind of jam you prefer)
To Make the Cookies
- Preheat the oven to 180C (160 Fan) and line baking trays with parchment paper. I used two large baking trays but you need to ensure that the cookies are spaced out enough so that when they spread in the oven they don’t touch.
- Mix together the sugar and butter until light and creamy and fluffy. Add in the flour, egg, vanilla and baking powder and mix until it forms a dough.
- Split the dough into 12 equal balls and place on your baking trays.
- Press your thumb into the centre of each dough ball to create a well.
- Fill the well with jam and bake in the oven for 10-15 minutes or until they are golden brown.
- Remove them from the oven and leave to cool on the baking tray for 15 minutes and then gently move them to a wire rack to cool fully.
If you do have any questions about this recipe or any other recipes on my blog you can contact me either by the Facebook message symbol in the bottom left corner of your screen. You can also send me a DM on social media or an email. You can find all my details on the left hand side of this page.