I love taking simple recipes and elevating them into something a bit more special. If you’ve ever enjoyed those Pepperidge Farm thumbprint cookies (the Verona-style ones in the white bag), you’ll recognize the appeal. I have a homemade version that might convince you to skip the store-bought cookies.
Full disclosure: the photo I took of these cookies isn’t great because my camera is partially broken, so the images don’t do them justice. Still, the cookies themselves are worth making.
For the filling I used seedless raspberry jam and strawberry preserves, but apricot preserves also work beautifully. Below is a clear, easy-to-follow recipe.
Strawberry and Raspberry Thumbprint Cookies Recipe
Makes: About 3 dozen cookies
Ingredients
- Seedless raspberry jam
- Strawberry preserves
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 2 sticks (1 cup) unsalted butter, softened
Preparation
The Dough
Whisk the flour and salt together. Using an electric mixer, cream the sugar and softened butter until the mixture is pale and fluffy. Beat in the vanilla and the egg. With the mixer on low, add the flour mixture in three additions, mixing only until a dough forms—overmixing will make the cookies tough.
Divide the dough into two equal pieces. Shape each piece into a 6-inch disk, wrap in plastic wrap, and chill in the refrigerator for about an hour, or until firm.
The Cookies
Preheat the oven to 350°F and position the rack in the middle. Line two baking sheets with parchment paper (do not use wax paper).
Using a tablespoon or a small cookie/ice-cream scoop (about one tablespoon), portion the dough and roll into balls. Place the dough balls on the prepared baking sheets about an inch apart.
Make an indentation in the center of each ball about three-quarters of the way through the cookie. You can use your thumb, the handle of a wooden spoon, or the rounded end of a measuring spoon.
Fill each indentation with jam or preserves. A piping bag helps to keep the filling neat and avoid large fruit pieces that can break the surface.
Bake until the cookies are golden brown around the edges, about 15–20 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
These thumbprint cookies are simple to make and easy to customize with your favorite jams. They have a tender, buttery base and a bright burst of jam in the center—perfect for gifting or enjoying with tea or coffee.