Basic Sugar Cookie Dough (use for Thumbprint Cookies)

 


Used 2025

  • 1 cup (222g) salted butter, softened 
  • 1 cup (198g) powdered sugar (or sugar)
  • 1 egg
  • 1 Tbsp almond or vanilla extract
  • 1/2 tsp salt 
  • 2 1/2 cups (295g) all purpose flour 
  • 1 tsp baking powder

Thumbprints old recipe, or try this new recipe

  1. In the bowl of a stand mixer, combine the butter, sugar and egg until well combined, about 5 minutes. 
  2. Add the vanilla extract and salt, mix well.
  3. Lastly, add the flour and baking powder. Mix until a soft dough forms.
  4. Place dough on a piece of plastic wrap; flatten into a disc and wrap. Refrigerate until firm, at least 2 hours or up to 1 week, or freeze the dough at this step.
  5. Thaw dough and drop into 1 tablespoon rounds (use small scoop). Roll in sugar or chopped nuts, optional. Using a 1/4 teaspoon measuring spoon, press down in the center of each ball of dough to make a crater; dipping the spoon in flour between each press makes this easier. Once all of the cookies have been pressed, spoon in jam, bake at 350°F for 8–10 minutes.
  6. Immediately after pulling the cookies out of the oven, take a spoon and reshape. 
  7. Allow the cookies to cool completely. Once fully cool, melt the chocolate and oil together in the microwave. Heat for 30 seconds intervals until smooth. Carefully drizzle or spoon into the center of each cookie. Let the chocolate set; you can place the cookies in the fridge to speed this up. Once the chocolate has set, spoon jam of choice over the top if not already placed. 

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