Highlight your favorite fruits with these tasty thumbprint cookies.

Recipe Summary

prep:
20 mins
cook:
6 mins
total:
26 mins
Servings:
30
Yield:
30 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 2% DV; carbohydrates 14.6g 5% DV; fat 6.5g 10% DV; cholesterol 29.9mg 10% DV; sodium 59.7mg 2% DV. Full Nutrition

Reviews (20)

Read More Reviews

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
27 Ratings
  • 5 star values: 17
  • 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
(2)
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
12/28/2016
Super easy and so most and buttery. Love trying different preserves. Read More
(1)
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Rating: 5 stars
12/18/2016
These were easy to make and absolutely delicious. Cooked at 375 versus 450. Otherwise no changes. Great recipe to make with kids as the dough is forgiving and not too sticky. We will make these 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
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
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