My favourite part of baking cookies is a fun time with my daughter. She is excited to bake cookies and muffins because she can eat them immediately. Sourdough breads tend to frustrate her eight year old mind! So we baked these fun and delicious thumbprint cookies. She enjoyed poking the cookie dough with all her fingers and put some jam onto it.
What I love about this cookie recipe is that we can double or halve it easily. I usually have small portions when I make something so that I do not have any trouble with finishing them if they go wrong. This recipe I made is for only 8 cookies. So you can experiment easily with it and not be too guilty of something going awry. This recipe can easily be doubled or tripled and will be a good bet for a kiddie party.
I have based this cookie recipe on the classic butter and sugar cookies. Usually thumbprint cookies have eggs or baking powder and a few other ingredients. But I wanted to try it with just the basic ingredients of flour, sugar and butter. I love experimenting with the bare minimum ingredients and this one has been fairly successful. I need to work a bit more on the structure of it but otherwise I am really happy with the taste and texture of the delightfully crumbly cookies.
Options & Variations
If you are baking for adults, you could replace the regular jam with some flavours that have a zing to it like ginger jam. Kids will also like it with nutella or peanut butter replacing the jam. Some rainbow sprinkles on top and you will have a cheerful kid for a while.
- OTG or MIcrowave Oven to bake
- 56 gms Butter (Salted or unsalted)
- 30 gms Confectioner's Sugar / Icing Sugar
- 60 gms all-purpose flour
- 2 tbsp Jam any flavour of your choice
- Take room temperature butter in a bowl and add the sugar to it. Mix well with a spatula
- Add the flour to the butter and sugar mix and bring it all together into a soft dough
- Refrigerate the dough for around 30 minutes or till it gets firm
- Preheat the oven to 175C
- Divide the dough into 8 parts and shape each into a smooth ball
- Gently press the ball to slightly flatten it. Use your thumb to make an indent in the centre of the cookie dough
- Fill the centre of the cookie dough with some jam and place them 2 inches apart on a baking tray lined with parchment
- Bake for 12-15 minutes till the sides of the cookies start to turn brown
- Let the cookies cool completely before eating them. It should take around 20-30 minutes.
- Store in an airtight container for 3-4 days