How to make Eggless Thumbprint Cookies recipe with step by step photos - These melt-in-the-mouth jam thumbprint cookies are tender, sweet, and buttery shortbread cookie. It’s look fancy (and pretty) by the addition of a bit of jam to the center right before cooking.
I love the cooked jam in the middle! Not only is it pretty, but it tastes amazing too. They are perfect recipe for Christmas or any time!
I love how the jam cooks down just a little while the cookie is baking and gets a little thicker and a little stickier. These are some of my all time favorite cookies and I’m excited to be sharing them with you today.
I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. In this challenge, we have chance to try their bookmarked recipes.... This month my partner is Sandhya who blogs at mycookingjourney.com
She is just awesome blogger and baker too, she has lots of bread & regional cuisines recipes in her blog which I really liked it..loved so many recipes that I have bookmarked for future cooking. Thanks Sandhya for this awesome cookie recipe.
These little thumbprint cookies are the perfect addition to any holiday cookie platter!
Each year when I put together my holiday baking list, I try to make at least one different cookie. My last year cookie recipe was "Eggless Tutti Frutti Cookies". Sometimes it’s a new recipe and sometimes it’s one I haven’t made in a while. This year I was inspired to make a thumbprint cookie by seeing my partners blog.
This is my 3rd recipe under this challenge first is green gram dosa, second is eggless carrot cake.
The recipe is super simple and mine is, of course, a small-batch recipe, so it doesn’t make a ton of cookies.
The cookie itself is light, buttery, and crunchy with a subtle zing from the jam and sweetness from the powdered sugar. They’re so simple, yet so delicious!
You can try end number of cookies recipes during these holidays...
Toasted Sesame Barley Cookies
Nankhatai
Eggless Cumin Cookies
Course : Cookies
Prep Time : 15 minutes
Baking Time: 15 minutes
Total Time : 30 minutes
Servings : 14 cookies
Recipe adapted from MyCookingJourney
Ingredients :
All purpose flour – 1 cup
Confectioner Sugar/Powdered sugar – 1/2 cup
Butter, unsalted – 1/2 cup, softened at room temperature
Salt – a small pinch(if you are using salted butter no need to add salt)
Milk – 1 tbsp
Vanilla Essence – 1/2 tsp
Strawberry Jam or of your choice – 1&1/2 tbsp
Water – 1 tbsp
**adjust sugar as per your taste, we like more sweetness in cookies, you can take 1/3 cup
Preparation Method :
1. Take the mixing bowl. Add butter and sugar to it and cream together till smooth with egg beater or hand whisker.
2. Add flour and salt to the bowl. Incorporate well and bring the ingredients together in a crumbly dough. Don’t knead or else we will not get a good flaky texture. If it is too crumbly, add 1 tbsp milk to bind it.I have added my dough is little bit dry.
3. Transfer this dough to a plastic wrap and close tightly. Refrigerate for 20 minutes. Do not over refrigerate or else it will become too hard to manage.
4. Take the microwave safe bowl. Add jelly and water to it. Microwave for 15-20 seconds. Take it out and stir well.
5. Preheat the oven at 350*F / 180*C. Line a baking sheet with baking paper.
6. Divide the cookie dough in 15 equal small balls.
7. Slightly flatten these. Make a indent or hole in the middle of the cookie with the helpof 1/4 tsp or use your thumb.
8. Fill the indent in the cookies with a 1/4 to 1/2 tsp of jelly.
9. Place these cookies on the baking sheet, at least 2 inches apart.
10. Bake for 13-15 minutes and then take these out of the oven. Switch the oven off. Do not open the oven again and again to check on the cookies.
11. After 2 minutes, transfer on the wire rack to cool till they reach room temperature. These are tempting to eat hot but be careful since jelly is hot.
12. Serve it with cup of milk or your fav beverage.
** You can use just about any jam or jelly you like. I used homemade mixed fruit jam and pineapple jam. They all worked great and they all tasted great too. Use your favorite and feel free to use a variety. or You may use chocolate ganache or NutelLa to fill the middle.
** The key to the crisp and tender cookie is chilling the dough before baking it. This butter-heavy dough will spread really bad and the cookies will look ugly if you don’t chill them before baking.
** You may use half and half, i.e., half all purpose flour and half whole wheat flour.
** These cookies store for a week at room temperature.
Try these cookies with homemade Apple Jam too!
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