Thumbprint Cookies
These classic thumbprint cookies are easy to make, with no chilling necessary. Just whip up a batch, fill with your favorite jam, and pop them in the oven. They come out of the oven soft and beautiful! If you’d like a little more pizzazz, you can also drizzle them with a little icing. You can’t go wrong either way!
“Hi, My name is Evelina and I am 5 years old. My older sister, Anna, helped me bake this delicious cookies! They are my favorite! 😊”
(VEGAN)
Ingredients:
- 3 cups all-purpose flour
- ¾ cup quick oats
- 1 tsp. salt
- 1 tsp. baking powder
- 2 Tbsp. corn starch
- 1 cup vegan margarine
- ¾ cup sugar
- ¾ cup brown sugar
- ½ cup water
- 1 Tbsp. pure vanilla extract
- ½ tsp. almond extract
- 1 cup jam (flavor of your choice)
Directions:
Heat oven to 375 degrees. In a medium bowl, stir together flour, oats, salt, baking powder, and corn starch. Set aside. In a large bowl, mix together margarine, sugar, brown sugar, and water. Add vanilla extract and almond extract. Mix until combined.
Add flour mixture to wet ingredients above and mix until combined (dough will be thick).
Roll into 1½-inch balls or use a cookie scoop and then place 2 inches apart on ungreased baking sheet. Press thumb in center making an indentation. Spoon ½ tsp. fruit jam of your choice in center. Bake cookies at 375 degrees for 13-15 minutes until bottom edges are golden. Let cool on pan for 1 minute, then transfer cookies to rack to cool completely.
Serve warm or room temperature. These cookies keep for up to 1 week in a covered container or freeze for 6 months.
Yields: 42 three-inch cookies
(REGULAR)
Ingredients:
- 3 cups all-purpose flour
- ¾ cup quick oats
- 1 tsp. salt
- 1 tsp. baking powder
- 1 Tbsp. corn starch li
- 1 cup butter
- ¾ cup sugar
- ¾ cup brown sugar
- 1 large egg
- 1 large egg yolk (discard the white)
- ½ cup water
- 1 Tbsp. vanilla
- ½ tsp. almond extract li
- 1 cup jam (flavor of your choice)
Directions:
Heat oven to 375 degrees. In a medium bowl, stir together flour, oats, baking soda, salt, baking powder, and corn starch. In a large bowl, mix together margarine, sugar, brown sugar, egg, egg yolk, and water. Add vanilla and almond extract. Mix until combined.
Mix flour mixture into wet ingredients (dough will be thick). Mix until combined.
Roll dough into 1½-inch balls or use scoop and place 2 inches apart on ungreased baking sheet. Press thumb in center making an indentation. Spoon ½ tsp. fruit jam of your choice in center. Bake cookies in a 375 degree oven for 13-15 minutes until golden. Let cool on pan for 1 minute then transfer cookies to rack to cool completely.
Yields: 42 three-inch cookies
Serve warm or room temperature. These cookies keep for up to 1 week in a covered container or freeze for 6 months.
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
