Glazed Thumbprint Cookies

Jennifer Thompson
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.

Recipe details
  • 24  Cookies
  • 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.
Jennifer Thompson
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Comments
  • Llk47594202 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.

    • Jennifer Thompson 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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