Ingredients for Double Thumbprint Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 tablespoons milk
- Vanilla Extract
- All Purpose Flour
- Seedless Raspberry Preserves
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How to Make Double Thumbprint Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Add 1 cup granulated sugar and ¾ cup packed brown sugar. Beat until well combined.
- Add 2 ¼ teaspoons baking powder and ½ teaspoon salt. Beat until just combined.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons milk until well combined.
- Gradually add 3 cups all-purpose flour, beating on low speed until just combined.
- Stir in any remaining flour with a spatula until the dough just comes together. Do not overmix.
- Roll dough into ¾-inch balls.
- Place two dough balls side-by-side, touching on one side, onto the prepared baking sheets, leaving about 2 inches between each pair.
- Gently press your thumb into the center of each ball to create an indentation. Using your fingers, gently taper the bottom of each cookie to create a heart shape.
- Repeat with remaining dough balls.
- Bake for 7-9 minutes, or until the edges are lightly golden brown.
- Remove from oven and transfer to a wire rack to cool completely.
- While cookies are still warm, fill each indentation with your favorite jam. (about 1 teaspoon per cookie)
- Once completely cooled, drizzle with a simple glaze (optional: 1 cup powdered sugar mixed with 2-3 tablespoons milk or lemon juice).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
12g
Carbs
4g
