Zutaten für Buttery Thumbprint Cookies
- 1 cup (2 sticks) softened butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Not found in recipe
- Not found in recipe
- 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 cup jam or preserves (for filling)
- coarse sugar (optional, for sprinkling)
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Zubereitung von Buttery Thumbprint Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Use your thumb to make an indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of your favorite jam or preserves.
- Optional: Sprinkle with coarse sugar.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
55g
Fat
31g
Carbs
7g
