Say hello to my favourite Thumbprint Cookies! My mom came to visit a few weeks ago and I pretty much forced her to make this preggo all of her favourite things-including these cookies that I so vividly remember from my childhood. The good news is that they’re super easy to make- read on for the scoop!!
We all have one cookie from our childhood that sticks out to us. Whether it brings back a certain memory, or we just remember eating tons of it- there’s that one you always want to go back to!
For me it’s my mom’s Thumbprint Cookies. These were my favourite! So light, so melt in your mouth good! They evoked such a great memory that a few years ago, I asked her for the recipe and actually made them on my own!
And they were surprisingly easy! I didn’t mess it up folks- they came out just like hers!
Well, almost. Because even if you nail the recipe, doesn’t your mom do it like one degree better? All the time?! Anyways, she was up visiting a few weeks ago and I begged her to make some! And then after giving her some wine, begged her to let me share the recipe with you all!
Now a quick word- hers don’t have as much jam as a traditional thumbprint cookie. I think that’s why I like it so much more. More cookie, with a touch of jam!
So here goes- mom’s yummy Thumbprint Cookies, on the blog! Hope you love them as much as I do!
Mom’s Thumbprint Cookies
- 1/2 cup butter room temperature
- 2/3 cup sugar
- 1 egg
- 1 1/2 cups flour
- 1/2 tsp vanilla
- 1 1/2 tsp baking powder
- 1/4-1/2 cup strawberry jam depending on how much jam you want to use
- Cream the butter and sugar in a bowl with a fork until fluffy. Add in the vanilla and baking powder, give it a quick mix and then add in the egg. Beat well until incorporated.
- Add in the flour and mix well, first with a fork and then with hand. Keep the dough in the fridge for 30 minutes. In the meantime preheat oven to 375 degrees.
- Remove dough from fridge. Take a walnut size amount of dough and round it out into a ball with your hands. Place on a parchment line baking sheet. Repeat with rest of dough, allowing a 2 inch space in between each cookie. Rub a small salt shaker (or anything that has round but flat bottom!) into some extra flour. Shake off extra flour and place gently on top of each ball of dough, flattening the dough. The sides will crack, resemling a flower. Repeat for all balls.
- Add a tiny amount of jam in the middle of each cookie. My mom literally just adds a small bit- to get the more traditonal effect, feel free to add a lot more!
- Bake for 8-10 minutes. Remove from oven and let cool before eating.