Rating: 4.61 stars
28 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Highlight your favorite fruits with these tasty thumbprint cookies.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line a baking sheet with Reynolds® Parchment Paper.

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  • Beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes, stopping once or twice to scrape down the sides of bowl with a rubber spatula. Beat in egg yolks and vanilla extract. Reduce mixer speed and add flour and salt and mix until just incorporated.

  • Form dough into 1-inch balls and arrange on prepared baking sheet. Using your thumb, flatten balls slightly to make an indentation in the center of each cookie. Bake cookies for 8-10 minutes or until bottoms are just golden.

  • Remove baking sheet from oven. Fill each indentation with a heaping 1/2 teaspoon of jam. Bake for an additional 5 to 6 minutes, or until the edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

Nutrition Facts

120 calories; protein 1.1g; carbohydrates 14.6g; fat 6.5g; cholesterol 29.9mg; sodium 59.7mg. Full Nutrition
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Reviews (39)

Most helpful positive review

Rating: 4 stars
06/12/2017
They were delicious and would have received a 5 star. Unfortunately the bake time is a bit aggressive. I burned the first batch then decided to cut times in half. 5 minutes for first bake then 3 minutes for fruit topping bake. Read More
(4)

Most helpful critical review

Rating: 3 stars
12/25/2017
Be careful. At 450° it’s easy to burn the bottoms especially if your pan is dark! I had to throw out half of mine and the other half were fine as it was a light pan Read More
(1)
28 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/12/2017
They were delicious and would have received a 5 star. Unfortunately the bake time is a bit aggressive. I burned the first batch then decided to cut times in half. 5 minutes for first bake then 3 minutes for fruit topping bake. Read More
(4)
Rating: 5 stars
12/18/2016
Easy and really good. I also adjusted the temperature and prefilled. I egg washed with egg whites to keep together before filling.. Read More
(3)
Rating: 4 stars
02/16/2017
I also lowered the temp to 375. 400 seemed a bit hot to me. I prefilled the cookies before putting them in the oven and a lot of the jam melted out! Maybe filling them halfway through would work better? But besides that they were so yummy! My entire family ate all 60 of them ( I doubled the batch) within a day. I'm definitely going to make these again! Read More
(2)
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Rating: 5 stars
12/17/2017
Just made these today. I followed the advice of other readers and filled with Jam from the beginning. I baked at 350 degrees since that was the temp I was using for other cookies. Otherwise I followed the recipe exactly and they turned out perfectly. Read More
(1)
Rating: 4 stars
01/07/2017
I too lowered the temp to 375. I might try piping the jam into the fingerprints next time. I think I may have overfilled. They came out messy but very yummy!! Def will make again:) Read More
(1)
Rating: 5 stars
02/24/2018
I really like the base for these cookies. Unlike others I have tried on this site, the dough is tasty!! I doubled the recipe for a party tomorrow and had about 65 cookies, so the proportions work well. I added a few drops of almond rather than vanilla out of personal preference. The dough seemed too dry and I added the white of one egg, and that was MY mistake. It made the cookies easier to form, but they were too soft in the oven and spread a little. One suggestion: I used grape, apricot and strawberry jellies for color and taste difference, but the strawberry was almost too chunky. A smoother jelly works better. I will make these again many many times. Read More
(1)
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Rating: 4 stars
01/20/2018
Taste is good but burnt first batch at 8 minutes. Lowered temp to 375 and was better (about 8-10 min) Read More
(1)
Rating: 5 stars
12/07/2018
Delicious. Took previous oven temp suggestions and baked in a 350 oven for 18 minutes. Added jam at the beginning. Turned out great and will make again. Read More
(1)
Rating: 4 stars
12/24/2017
Everyone is right about the temp. I lowered to 75 degrees for 6 to 7 minutes. I also put my batter in the freezer after I rolled up the batter, before baking. Read More
(1)
Rating: 3 stars
12/25/2017
Be careful. At 450° it’s easy to burn the bottoms especially if your pan is dark! I had to throw out half of mine and the other half were fine as it was a light pan Read More
(1)