Two Thumbprint Cookies- Just TWO Thumbprint cookies. Fill these buttery shortbread cookies with your favorite jam and you’ll have the best thumbprint cookies ever.
You’ve come to the right place if you’ve been looking for a recipe that creates just two Thumbprint cookies. Sometimes I don’t want a big batch of cookies. I don’t want the mess of cleaning my kitchen aid or taking out my hand mixer just because I wanted one cookie. And sometimes one cookie is just enough because I don’t want the guilty pleasure of eating more than two or three in a sitting. For this reason, I was inspired to create a cookie recipe that created just two cookies.
I know that these two thumbprint cookies will be my new favorite cookies. Because I can easily whip them up and enjoy them with ease even when it’s midnight. My favorites are raspberry thumbprint cookies dusted with powdered sugar or a simple glaze on top.
These cookies are great for gifting a box of cookies with various delightful treats to a friend or loved one. With it being this time of year and Valentine’s Day around the corner you can bake your significant other, a great friend or yourself a beautiful cookie box or cookie platter.
This is part four of my Just Two Cookies Series. Follow along as I share some more TWO cookie recipes!
- One: Just Two Sugar Cookies
- Two: Just Two Double Chocolate Cookies
- Three: Just Two M&M Cookies
- Four: Just Two Red Velvet Cookies
Why should you make this recipe?
Easy Recipe
This thumbprint cookie recipe doesn’t require chill time.
One bowl! No stand mixer is needed. An electric hand mixer can be used if it’s easier for you.
Just Two Thumbprint Cookies Ingredients:
Thumbprint cookies are made with very simple and basic ingredients you may already have in your pantry.
- Flour: All-purpose flour, make sure to fluff, scoop, and level off with a knife. Putting in too much flour will result in a thicker cookie.
- Sugar: Gives the cookies the perfect amount of sweetness without making the cookies too overly sweet.
- Vanilla extract: Don’t skip out on the vanilla. Always measure with your heart! Almond extract is also a great substitute.
- Baking Powder: Helps lightly puff the cookies.
- Salt: Enhances the flavor of the cookie, just a pinch goes a long way. Sea Salt, table salt, and kosher salt can be used in this recipe.
- Butter: Unsalted Butter, room temperature
- Egg: One large egg, whisked! The recipe only calls for 1 tbsp but there are 4 tbsp of whisked egg in a large egg.
- Jam Filling: Use your favorite jam: Strawberry jam, raspberry jam, apricot jam, and even a lemon curd would go well!
- Optional: Lemon Zest
How to Make Two Thumbprint Cookies:
Preheat oven to 350F.
Line a cookie sheet with parchment paper and set to the side.
In a medium bowl add the room temperature butter and sugar. Cream until blended and crack the large egg in a small bowl and whisk until all combined. Measure out one tablespoon and add to the creamed butter along with vanilla extract and if using lemon zest add it in. Add in the dry ingredients (flour, baking powder, salt) and mix until it begins to form a dough.
The dough will be crumbly. Pour the cookie dough out onto a clean surface and work the dough into a ball. Divide the dough into two and roll the ball of dough into two smooth balls. Flatten the cookies slowly and with your thumb push into the center of each dough ball to create a heart. Grab a small spoon and fill the center of the cookie dough with any flavor jam.
Bake cookies on the prepared baking sheet for 8 to 10 minutes. The cookie dough should look firm with very light golden brown sides. Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
If there are leftovers store them in an airtight container for up to 2 days in the refrigerator.
Tips to Making Two Thumbprint Cookies:
Improper measuring: Don’t overpack the flour, fluff, scoop, and level off excess flour, you want to make sure you have just enough flour to create the right texture of the cookie.
Overmixing the cookie dough: Since it’s such a small batch just hand-mix everything to reduce overmixing. Overmixing can create tough cookies.
Oven Temperature: Your oven may run hotter. Having an oven thermometer if your oven is a little older will help understand your oven more. These cookies are baked were baked in my toaster oven (convection) at 350F for 8 minutes. But I know my regular electric oven would take 10-12 minutes. So, just adjust the bake time according to your oven. And if you don’t know start at 8 minutes and then add one or two minutes until it’s done.
Underbake: The best way to achieve soft and buttery thumbprints is underbaking. A simple and free tip! The cookies may look undercooked when taken out of the oven but wait and see what the cooled cookies will look like once they have fully cooled.
Use Parchment paper or Silicone mat: Easier cleanup for one and it ensures the cookies will bake evenly. DO NOT EVER bake on aluminum foil or a greased cookie sheet.
FAQS
Double the recipe?
Yes! Easily!
Can this be made ahead?
Yes! This shortbread cookie dough can be made ahead and even filled with jam and baked when ready. A few minutes may need to be added if baking straight from the freezer.
My thumbprints are spreading:
Some common problems with thumbprint cookies spreading can be due to the butter being overly warm. The great thing about this dough recipe is that there’s enough flour in the recipe to prevent the cookies from spreading. Double-check the way you measure your flour in this recipe, you can read the tips above. If the thumbprint cookies continue to spread form the cookies into shape, fill with jam and then let the unbaked cookies sit in the refrigerator or freezer for 10 to 15 minutes before baking to prevent overspreading of the cookies.
Just Two Thumbprint Cookies
Ingredients
- 2 Tbsp Butter Room Temp
- 3 Tbsp Sugar
- 1 Tbsp Large Egg Whisked
- 1/2 Tsp Lemon Zest Optional
- 1/4 Tsp Vanilla Extract
- 1/2 Cup All Purpose Flour
- 1/8 Tsp Baking Powder
- Pinch of Salt
- 1 to 2 Tbsp Jam Filling
Instructions
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper and set to the side.
- In a medium bowl add the room temperature butter and sugar. Cream until blended and crack the large egg in a small bowl and whisk until all combined. Measure out one tablespoon and add to the creamed butter along with vanilla extract and if using lemon zest add it in. Add in the dry ingredients (flour, baking powder, salt) and mix until it begins to form a dough.
- The dough will be crumbly. Pour the cookie dough out onto a clean surface and work the dough into a ball. Divide the dough into two and roll the ball of dough into two smooth balls. Flatten the cookies slowly and with your thumb push into the center of each dough ball to create a heart. Grab a small spoon and fill the center of the cookie dough with any flavor jam.
- Bake cookies on the prepared baking sheet for 8 to 10 minutes. The cookie dough should look firm with very light golden brown sides. Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
- If there are leftovers store them in an airtight container for up to 2 days in the refrigerator.
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