Ingredients
Equipment
Method
Instructions
- Place softened butter in a stand mixer bowl and beat until creamy.
- Scrape the bowl, add sugars, and beat on medium-high until well-combined for 30-60 seconds.
- Add egg yolk and vanilla extract, then beat thoroughly.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the dry flour mixture to the wet ingredients on low speed until fully combined, scraping the bowl as needed.
- Scoop dough into 1 Tablespoon-sized balls, roll them well to ensure no cracks, and place on a wax-paper covered plate.
- If desired, roll each ball in granulated sugar, then gently press an indent into the center of each with your thumb or a teaspoon.
- Transfer the cookie dough to the freezer and chill for 30 minutes.
- Preheat oven to 375F (190C) and briefly warm the jam in a microwave-safe bowl until it's easy to stir.
- Spoon jam into each thumbprint, filling the indent to the brim.
- Place cookies 2 inches apart on a parchment paper-lined sheet and bake for 11 minutes or until edges are golden brown.
- Allow the cookies to cool completely on the baking sheet before serving.
Notes
Ensure the dough balls are rolled very well without cracks to prevent the thumbprints from cracking during baking.