Basic Sugar Cookie Dough (Thumbprints)

 


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

  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 into 1 tablespoon rounds. Using a 1/2 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, bake at 350°F for 8–10 minutes. The cookies will spread but should still have a faint crater in the middle.
  6. Immediately after pulling the cookies out of the oven, take a 1 tablespoon measuring spoon and press down in the center of each cookie to deepen the thumbprint.
  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 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. 

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