Thumbprint Cookies Baked Until the Edges Set

For Thumbprint Cookies Baked Until the Edges Set, the counter starts with unsalted butter — softened, powdered sugar, and all-purpose flour. Portion it for 15 Cookies.

Count on 15 minutes of prep, 15 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ½ cup unsalted butter — softened
• ⅓ cup powdered sugar
• 1 ⅓ cup all-purpose flour
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar — for rolling
• ⅓ cup jam — any flavor

How the cooking goes

1. Warm the oven to 325°F conventional (no fan) and line one sheet pan with baking paper.
2. In the bowl of a electric mixer fitted with the paddle attachment, combine the butter, powdered sugar, flour, salt, and vanilla extract. Mix on medium-low speed until a smooth dough forms.
3. Pinch off pieces of dough about an inch across and roll into balls. Roll each ball in granulated sugar. You will have approximately 15 cookies.
4. Set the balls on the prepared sheet pan about an inch apart. Press your thumb or forefinger gently into the center of each cookie to create an indentation that goes about halfway through.
5. Fill the indentations with jam before baking. If using a chocolate filling, bake the cookies unfilled then add the filling after they cool.
6. Bake for 12 to 15 minutes, rotating the tray after 6 minutes, until the surface looks matte and no longer glossy.
7. Cool completely on a wire rack before serving or storing.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Oatmeal Cream Pie Cooled Before Slicing and Cookie Icing Baked Until the Edges Set.