These are my first Thumbprint Cookies! And I deserve a “Congratulations!” since they were so good! “Are you sure it’s the first time you’re baking these?” asked my husband. Well, thumbprint cookies are quite famous in patisseries in Turkey just like in other countries, and you can see them with various fillings, but they are a bit underrated. People don’t prefer to bake them at home, and these are not sold as much as other cookies. To be honest, I find most of these cookies sold at patisseries too dry and they are not my first choice when shopping. I think thumbprint cookies are not originally from Turkish cuisine and that’s why most pastry shops are not very good at making them.
I must thank a blogger I admire for inspiring and encouraging me to bake thumbprint cookies. I was completely impressed when I saw Cherry Ginger Thumbprint Cookies by Sommer from A Spicy Perspective! Upon seeing her crowned jewels, a very well deserved name given to the cookies by her, I started to make plans for making them.
I didn’t have cherry preserves or crystallized ginger. And I didn’t want to buy them, you know my choice is always homemade foods.
Finally when I was making Lemon Jam the other night, I found a brilliant idea! Why not make Sommer’s thumbprint cookies with my Homemade Lemon Jam? Remember the homemade lemon jam I posted yesterday? I could even add a little lemon zest into the cookie dough! I LOVE tangy flavors!
It was definitely great fun to make thumbprint cookies! My favorite part was pressing on cookie balls with my thumb! I’m sure my son will love it too when he grows up and starts to help me in the kitchen! We still have about 6 weeks for his birth, but I’ve already started to imagine him baking with me!
I thought the filling, lemon jam in my case, was added after cookies were baked, but Sommer told in her recipe to fill them beforehand. And I did so.
I think cookies get chewier when you bake them filled with preserves or jams.
I wanted to have a colorful touch on my thumbprint cookies, so I used these sprinkles on them. Don’t you think they made my cookies cuter?
However I made a mistake and added sprinkles before baking, so some sprinkles sank into the jam! It wasn’t a fatal mistake though! I added a little more sprinkles on each cookie when they are still hot and the problem was solved! So it’s better to add sprinkles right after you take them from oven.
If you love tangy and zesty flavors as much as I do, you should try thumbprint cookies with lemon zest and jam!
Thank you so much Sommer for the recipe and inspiration!
Here is the recipe slightly tweaked from Sommer’s Cherry Ginger Thumbprint Cookies.
- 2 sticks butter
- ⅔ cup sugar
- ½ tsp salt
- 2 ¼ cup all-purpose flour
- 2 tbsp lemon zest, grated
- ⅓ cup lemon jam
- 2 tbsp sprinkles
- Preheat oven to 175C.
- Mix butter, sugar, salt and lemon zest until smooth.
- Add in flour and mix with a spatula until combined well.
- Cover and chill it for 30 minutes.
- Line cookie sheets with baking paper.
- Make 1 inch balls from dough and place them on baking paper leaving enough space between each.
- Press on each cookie with your thumb to make dents.
- Place ⅓ tsp lemon jam in these dents.
- Bake them for 20 minutes.
- Add sprinkles on each when they are still warm and cool them on a wire rack.