These fingerprint cookies are the BEST! A delicious sugar cookie dough filled with your favorite jam, then sprinkled with powdered sugar, these have become our all-time favorite holiday cookie recipe!
INGREDIENTS
1 cup unsalted butter softened
1/2 cup of granulated sugar
1/4 cup of packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
2 1/2 cups of all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon of salt
1/2 cup of jam
powdered sugar for sprinkling
INSTRUCTIONS
Put the softened butter, granulated sugar and brown sugar in the large one. Beat with a hand or foot mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, then beat for a couple of minutes until combined.
Add the dry ingredients. Beat until well blended.
Place the dough on a large piece of plastic and form a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
Take the butter cookie dough out of the refrigerator about 10 minutes before you plan to use it.
Preheat the oven to 375 degrees. Roll the dough into 1-inch balls. Place the dumplings 3 inches apart on a 2-pan lined with silicone baking mats or parchment paper. Use your thumb to make a slit in the middle of each cookie. Be sure not to break the cookie dough when you make the thumb print. Fill each cookie with half a teaspoon of jam.
Place the cookie trays in the freezer. Cool them for 10-15 minutes or until the cookies are firm.
Remove from freezer and bake for 10-11 minutes or until lightly browned on the edges. Let stand for 5 minutes, then place on a wire rack and cool completely. Sprinkle with powdered sugar.