Glazed Thumbprint Cookies

Name: Glazed Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: ¾ cup butter, room temperature; 1/3 cup granulated sugar; ½ tsp pure almond extract; 2 Tbsp cornstarch; 1 ¼ cup all-purpose flour; ¼ cup jam; ¼ cup butter, room temperature; 4 oz cream cheese; ½ cup confectioners’ sugar; 1 - 2 Tbsp of milk

by Jennifer Thompson

24 Cookies

30 min

Thumbprint cookies are so underrated. They’re easy to make, super tasty and highly addictive. They’re also a nice cookie to bake with your kids considering how fun the smooshing part of the process is. I used this Strawberry Champagne Jam for the center but any jam you have on hand will do. No joke, I could eat a dozen of these on my own. So if you’re anything like me and like yourself a good thumbprint cookie, you may want to double up on the recipe. The cookies freeze really well too in case you want to store them for a later date (which I never do, because they get eaten way too quickly).

If you like this recipe, be sure to check out the Cashmere & Cocktails blog for more.

Glazed Thumbprint Cookies

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Recipe details

Yield 24 Cookies
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Ingredients

For the cookies

¾ cup butter, room temperature
1/3 cup granulated sugar
½ tsp pure almond extract
2 Tbsp cornstarch
1 ¼ cup all-purpose flour
¼ cup jam

For the glaze

¼ cup butter, room temperature
4 oz cream cheese
½ cup confectioners’ sugar
1 - 2 Tbsp of milk

Instructions

Preheat oven to 375° Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine butter, sugar and almond extract. Beat with an electric mixer until fluffy.
Add cornstarch and mix until combined.
Add flour and mix until combined.
Scoop roughly 1 Tbsp of the dough at a time and roll into balls, placing them on prepared baking pan. Gently press your thumb into each ball about half way deep.
Spoon ½ tsp of jam into each thumbprint.
Bake for 10-12 minutes.
For the glaze, combine butter, cream cheese and confectioners’ sugar in a mixing bowl. Add milk, one Tbsp at a time, beating with an electric mixer until desired consistency is achieved.
Once the cookies have completely cooled, drizzle glaze over each.

Comments

Llk47594202 on Dec 06, 2020

This recipe seems to be missing some liquid ingredients? I added one egg and it still seemed somewhat dry. The glaze was the consistency of frosting. Nothing I could drizzle.

Like Reply
- Jennifer Thompson on Dec 07, 2020
  
  Hi! Thank you so much for your comment. There was supposed to be 1-2Tbsp of milk listed for the glaze. The cookies however are as is. They're a shortbread, so very crumbly until baked. I'll add edit the recipe to reflect the glaze :)
  
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