Perfect Thumbprint Cookies

Recipe View Preheat & Prep: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat. (5 minutes)

Recipe View Cream Butter & Sugar: In a large bowl, use a rubber spatula or electric mixer to cream together the softened butter and powdered sugar until light and fluffy. (5 minutes)

Recipe View Incorporate Wet Ingredients: Add the egg yolk, vanilla extract, salt, and almond extract to the butter mixture. Mix until well combined. (2 minutes)

Recipe View Add Flour: Gradually blend in the all-purpose flour until just combined. Be careful not to overmix. (3 minutes)

Recipe View Portion Dough: Use a small cookie scoop or spoon to portion the dough into roughly 1/2-ounce (1 tablespoon) balls. (7 minutes)

Recipe View Sugar Coating: Roll each dough ball in granulated sugar, ensuring it's evenly coated. Roll again gently between your palms to refine the shape. (5 minutes)

Recipe View Shape the Cookies: Place the sugar-coated balls several inches apart on the prepared baking sheet.

Recipe View Option 1: Classic Thumbprints: Flatten the balls lightly with your fingers. Use a finger or the rounded end of a wooden spoon dusted with powdered sugar to create a small well in the center of each cookie. Fill the wells with a small amount of fruit jam. Tap the baking sheet gently against the counter to help the jam settle.

Recipe View Option 2: Jammier Cookies: Press your thumb into each ball to create a larger, shallower indentation. Spoon a generous amount of jam into each indentation. Tap the baking sheet gently against the counter to help the jam settle. (10 minutes)

Recipe View Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. (15 minutes)

Recipe View Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View Dust: Once cooled, dust the cookies generously with powdered sugar. (2 minutes)

Recipe View Icing (Optional): For an extra touch, whisk together powdered sugar and milk, adding milk gradually until you reach a smooth, pipeable consistency. Drizzle the icing over the cookies in a zigzag pattern. Let the icing set for 15 minutes before serving. (20 minutes)