OH. EM. GEE.
YA GUYS. These cookies. They are to die for. Not only are they super soft and just *melt* in your mouth, they are super, duper, easy to make. Like I'm talking ONLY 5 ingredients! It's so easy and has ingredients that any basic pantry would have. This may lead you to think "well it can't be so good if it's so basic". But you would be wrong, friend. Very wrong.
I like to make a batch of these to take to work around the holidays and they are always a great hit. Its a very simple cookie and appeals to most palettes, and you would be hard pressed to find someone who 'hates' soft melt in your mouth butter cookies. In fact they were so good my health conscious boss even asked for seconds!
These cookies are thrown together real quick but make a really nice, smooth, easy to work with dough. I used my kitchen aid mixer, but you can of course use a regular mixer. Its just a basic 'mix your butter with sugar, beat, then add the rest' kind of recipe. The result is a super delicious butter cookie that melts in your mouth. They are great both warm and cooled. They aren't too sweet so its a great 'base' cookie - the cookie itself is soft and melt-y, but you can add other treats to make it sweet such as jam, chocolate, and icing sugar.
Its a great Christmas cookie recipe, but honestly I would have them all year round. Its a great base so I plan on trying different recipes in the next little while to see how they come along. So if you are looking for a great quick and easy Christmas cookie look no further than these soft butter cookies. Ok. I think I might have accidentally over hyped these cookies, thus causing extremely high expectations that no cookie could live up to. Forget what I said. They are just 'meh' cookies. 'Meh' cookies that I highly suggest you make ;)
Soft Thumbprint Butter Cookies
- 1 cup softened salted butter (BE SURE to use butter - no margarine here please!)
- ½ cup icing sugar, plus a little more for dusting the cookies at the end
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 2 cups flour
- ½ cup jam (any flavour but I usually use Strawberry or Raspberry)
Preheat oven to 325°F. Line a baking sheet with parchment paper. Be sure to do this because unlike other cookies made with a high butter base these cookies stick to the pan!
In a bowl (or your kitchen aid mixer with the paddle attachment), beat the butter and sugar together until light and fluffy. Add vanilla and salt. Switch to low and gently mix in flour, just until combined - you don't want to over mix!
Roll balls of dough into 1-inch balls (about 1 tablespoon each). Place dough balls on parchment lined baking sheets. Press down the center of each ball with your thumb (they are thumbprint cookies after all!). I have also used the back side of my teaspoon measuring spoon before too!
Fill centers with a teaspoonful of the jam of your choice. Bake 12-15 minutes, making sure to not over bake. The baking of these cookies is a bit special - when they are ready they wont look ready because they wont get golden brown on the tops. That's ok. We don't want them to! When it gets golden on the top it means its over baked and will result in a dry cookie. Instead, to check if the cookie are ready carefully check the undersides to see if they are golden. If the cookie lifts (it wont if its not baked) and is golden underneath you are good to go! Let them cool on the baking sheet, then transfer to cooling rack.
When cookies are completely cooled (otherwise it will melt into the cookies), dust with icing sugar. Cookies can be kept in a container for a few days (though they probably wont last that long!)
If you try the other flavours let me know how they turned out :)