Thumbprint Cookies

My thumbprint cookies are buttery, crumbly, and filled with an irresistibly sweet, tart raspberry and lemon curd filling. They’re easy to make and customize. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 168kcal

Author Arman Liew

Ingredients

1 cup butter softened
1/2 cup sugar
2 large egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons peanuts finely chopped
1/2 cup raspberry jam
1/2 cup lemon curd

Instructions

Preheat the oven to 180C/350F and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolks and vanilla extract, mixing well. In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
Take small portions of the dough and roll them into 1-inch balls. Roll half the dough balls in the chopped peanuts.
Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb to make an indentation in the center of each cookie.
Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cooled, fill the thumbprint indentations with lemon curd and raspberry jam.

Video

Notes

TO STORE. Place leftover cookies in an airtight container and store them at room temperature for up to 5 days. Avoid stacking the cookies so they don’t stick to each other.

TO FREEZE. Store the leftover cooled cookies in a freezer-safe bag with sheets of parchment paper between each layer of cookies and freeze for up to 3 months.

Nutrition