My friend’s mom gifted me a jar of grape jelly that she had made and I hate to admit it, but it has been sitting in the back of my shelves for years. Literally three years. I had intentions of using it but it constantly keeps getting forgotten. Oops.
I was running on a tight schedule in the morning of my Instagram live cooking show and I needed something quick and easy to make as I had a guest coming over immediately over who I was interviewing for my podcast. This poll was a tight one. I honestly think “savoury” won but the race was so close that I decided to go with something sweet. Cookies are always a breeze to make and easy to be one and done so I went with a classic: thumbprint cookies.
I’m used to the thumbprint cookies that come in those little tins around Christmastime, typically cream-filled. Those were my favourite and I always called first dibs. This recipe is a little different, simpler than anything and so easy and adaptable to make. You can use any jam you like although that raspberry is the most common. And although I rolled my cookies in sugar, I read some other recipes about rolling them in chopped walnuts or pecans. I’m sure you can roll them in other ingredients too – again, the options are endless!
All in all, I’m really happy with how the cookies came out. So simple and pleasing, although I had to heavily adapt the original recipe as the proportions were just way off (ie. the cookies would have melted in the oven and it would have been a big mess). I used a chia seed egg in my recipe as I didn’t have any eggs at home and it still turned out great – coworkers-approved! Can’t wait to make this again during the holiday season with a hint of nutmeg and cinnamon.
THUMBPRINT COOKIES – makes 13 cookies
½ cup unsalted butter
¼ cup granulated sugar
¼ cup brown sugar
1 chia seed egg (1 tbsp chia seeds mixed with 2 tbsp warm water)
½ tsp madagascar bourbon vanilla extract
1 1/3 cup all-purpose flour
¼ tsp salt
2/3 cup grape jelly
¼ cup granulated sugar
Preheat the oven to 325F and set the racks to the middle. Additionally, line a baking sheet with parchment paper or non-stick liner like a Silpat. Set aside.
Cream the butter and sugars on medium for 5 minutes. Add in the egg and vanilla and continue to cream together. Lower the speed and gradually add in the flour and salt.
Scoop the cookie dough by the tablespoon and roll between your hands to form a ball. Roll the cookie ball in granulated sugar and place onto the baking sheet. Gently press down with your thumb to make an indent and place a bit of grape jelly in the indent. Repeat with the rest of the cookies and bake for 10 minutes.