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Berry Thumbprint Cookies

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Prep Time30 min
Cook Time14 min
Serves30

These buttery thumbprint cookies are rolled in sugar and filled with a sweet-tart spoonful of classic berry jam. Simple to make and irresistibly delicious, they’re a timeless treat for cookie exchanges, holiday gatherings, or everyday baking.

INGREDIENTS

  • 1 cup unsalted butter (2 sticks), room temperature
  • ⅔ cup granulated sugar, plus additional ⅓ cup for rolling
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 ¼ cups unbleached all-purpose flour (285g)
  • ¼ teaspoon fine sea salt
  • ⅓ cup Classic Berry Jam

DIRECTIONS

      • In a large mixing bowl using an electric hand mixer or stand mixer fitted with paddle attachment, beat butter on medium speed until creamy (about 30 seconds to 1 minute). Scrape down the sides of the bowl and slowly add the sugar while mixing on medium speed for another 30 seconds or so. Add in the egg yolk, vanilla and almond extracts, mixing again on low-medium speed until well combined (don’t over mix).
      • Scrape down the sides of the bowl and slowly begin adding in flour and salt while mixing on low-medium speed. Use your hands at the end to make sure the dough is well combined – dough will be soft but should not be too sticky.
      • Add the ⅓ cup granulated sugar to a medium bowl and line 2 large baking sheets with parchment. Scoop dough into rounded tablespoon size balls, rolling between palms of hands to smooth. Roll cookie dough in sugar and place on baking sheet, 2” apart alternating in rows of 3 and 2. Using the back of a round teaspoon, press indentation into center of cookie dough, or use thumb. Place cookie sheets in freezer for 30 minutes to chill (or refrigerator for 1 hour).
      • Preheat oven to 350ºF.
      • Once the oven is preheated, remove 1 cookie sheet from the freezer and spoon about ½ teaspoon of jam into the center of each cookie. Bake for 12-14 minutes or until edges are lightly golden. During the last 5 minutes of bake time on the first sheet, repeat the process with the second cookie sheet.
      • Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!