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Thumbprint Cookies | Eggless Thumbprint Cookies Recipe

Thumbprint Cookies with step by step pictures. Eggless jam cookies and Eggless Thumbprint Cookies which is made using butter, sugar, flour and has a small indent on it which is filled with jam and baked.,
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 cookies

Ingredients

Whole Wheat Thumbprint Cookies Recipe (method 1)

  • All Purpose Flour / Maida - 1 ¾ cup / 210 grams
  • Sugar - ½ cup / 100 grams powdered
  • Unsalted Butter - 150 grams soft
  • Vanilla Essence - 1 tsp
  • Salt - a pinch
  • Jam any flavour as needed

Eggless Thumbprint Cookies Recipe (method 2)

  • All Purpose Flour / Maida - 1 ¼ cup / 150 grams
  • Sugar - ½ cup / 100 grams powdered
  • Butter - 100 grams I used ghee
  • Salt - ¼ tsp
  • Vanilla Essence - 1 tsp
  • Curd / Yogurt - 2 tblspn
  • Jam as needed
  • Sugar - 3 tblspn for rolling

Instructions

Whole Wheat Thumbprint Cookies Recipe(method 1)

  • Preheat oven to 180 degree C / 350 degree F.
  • Take butter, sugar in a bowl and cream till fluffy.
  • Add in vanilla, salt and mix well.
  • Add in flour and mix well to form a dough.
  • Take small portion of dough and roll it into a smooth ball. Arrange it in a parchment lined baking pan. Use your thumb to mark indent and fill it with any jam as you prefer.
  • Bake for 12 to 15 mins.
  • Now remove from oven and let it cool for 10 mins.
  • Arrange it in a cooling rack and cool completely. Store in an air tight jar.

Eggless Thumbprint Cookies Recipe(method 2)

  • Take butter, sugar and vanilla essence in a bowl. Cream it together.
  • Now add in buttermilk and salt. Mix well.
  • Add in flour and mix well to form a dough.
  • Once mixed put it in fridge for 45 mins to 1 hour.
  • Now preheat the oven to 180 degree C/ 360 degree F. Line a baking sheet with foil and brush it with oil or butter.
  • Now take the dough out of fridge and shape it into a small balls and roll in sugar.
  • Arrange it in a baking tray and use the back of a curved spoon or your fingers to make indention in the middle.
  • Put your favorite jam in the middle and bake for 12 to 15 mins.
  • Remove it to a cooling rack and let them cool completely.
  • Store it in an air tight container.

Notes

  • I used ghee as the fat, but the original recipe calls for butter. You could use any of the both.
  • Putting the dough in the fridge is important. I baked the first batch of cookies without putting them in fridge, while baking they spread out so much, still tasted great. You can see the first two pictures.
    I baked the second batch by putting them in fridge, They came out round and perfect. you can refer the third picture. So it is upto you, i strongly suggest you to put the dough in fridge.
  • Rolling the dough in sugar is optional, but it gives you a wow effect.
  • You can use any of your favorite jam. I used mixed fruit jam and homemade apple jam(recipe soon)
  • The cookies will stay soft when you take out of oven, they will harden as they cools. Each oven varies, so keep an eye on the cookies.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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