Ingredients
Full thumbprint cookie recipe with instructions can be found in the recipe card.
- Flour. All purpose flour or Cake flour.
- Salt.
- Baking powder.
- Cheddar cheese. Use a good quality mature or sharp cheddar cheese. Gruyere, Parmesan or Pecorino Romano will also work well.
- Butter. I always use salted butter because it’s what I have on hand, but unsalted butter works perfectly fine too.
- Apricot preserves. Fig jam, strawberry jam or onion marmalade are good alternatives.
How to make thumbprint cookies
- Make the dough: Add the dry ingredients in a food processor and pulse until mixed. Add the cheese and room temperature butter to the flour mixture then pulse until a soft dough forms. You could make this dough in the bowl of a stand mixer fitted with a paddle attachment or with a large bowl and spoon.
- Form the cookies: Using a teaspoon, scoop a bit of cookie dough and form into a 2cm/1-inch balls. Place on baking sheets lined with parchment paper. With a back of a wooden spoon or using your thumb, press an indent into the cookies. Fill each hole with preserves.
- Bake: Place the cookie sheets in the oven and bake for 15 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes then transfer to a wire rack and allow to cool completely.
Can I make these cookies in advance?
Absolutely! These cookies keep very well. Make them and allow to cool completely then transfer to an airtight container and keep for up t0 2 weeks. They can be refrigerated but I would recommend allowing them to come to room temperature before serving. They can also be frozen in a freezer bag for up to 3 months.
