Eggless Thumbprint Cookies

These Eggless Thumbprint Cookies are a wonderful treat for this holiday season! They are gorgeous, delicious, and guaranteed show stoppers at any holiday party. Sharing is highly recommended.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 14

cooling time 1

Total Time 29

Servings cookies

Calories 135kcal

Author Oriana Romero

Equipment

Ingredients

2 cups (280 g) all-purpose flour
2 tablespoons (20 g) cornstarch
1/4 teaspoon salt
1 cup (230 g) unsalted butter
3/4 cup (150 g) granulated sugar
1 teaspoon pure vanilla extract
½ cup jam (I used strawberry)

Glaze

1 cup (120 g) powdered sugar
2 - 3 teaspoons (30-40 ml) milk or water

Instructions

Line two baking sheets with parchment.
In a large bowl, whisk together flour, cornstarch, and salt.
In another bowl, beat butter and sugar, scraping bowl often, until creamy, pale and fluffy, about 5 minutes. Add vanilla; mix to incorporate. Then add dry ingredients in two batches and continue beating at low speed, scraping bowl often, until well mixed.
Shape dough into 1-inch balls. You can also use a small ice cream and scoop 1” balls. Place balls onto prepared baking sheets. Make an indentation in the center of each cookie with your thumb or with or the rounded back of a teaspoon (edges may crack slightly). Refrigerate for at least 2 hours up to 4 days.
Preheat oven to 350º F (180º C).
Fill each indentation to the brim with jam, about 1/4 - 1/3 teaspoon each. Place them in the prepared baking sheet 2-inch apart. IMPORTANT NOTE: if you decide to fill the cookies with any type of chocolate, caramel, lemon curd, or dulce de leche the cookies must be filled after baking once they are completely cool.
Bake for 14-16 minutes, or until edges are lightly browned. Let stand 5 minutes on cookie sheets; remove to cooling rack.
Combine all glaze ingredients in a bowl with whisk until smooth. Drizzle over cookies, if desired.

Notes

STORE Cookies in a container (covered) at room temperature for 2 days or in the refrigerator for up to 1 week.

FREEZE: Unbaked cookie dough balls for up to 3 months. Allow them to thaw overnight in the refrigerator, then make an indent into each, and fill with jam before baking. Baked cookies with jam filling, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

MAKE-AHEAD: You can make and shape the cookie dough and chill it in the refrigerator for up to 4 days.

IMPORTANT NOTE: if you decide to fill the cookies with any type of chocolate, caramel, lemon curd, or dulce de leche, the cookies must be filled after baking and once they are completely cool.

EXTRA TIPS

If the jam is too firm to fill the indentations, place it in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until the jam is not hot but is no longer firm and is easy to stir.
If you don't have enough space in your refrigerator to cool the cookies in two baking sheets, you can place all the cookies in one baking sheet to cool. After the cooling time is over, distribute the cookies in two baking sheets making sure they are 2-inch apart.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition