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Spring Swirl Thumbprint Cookies
The Kelly Kitchen

Spring Swirl Thumbprint Cookies

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Spring Swirl Thumbprint Cookies are soft multicolored sugar cookies rolled in granulated sugar, filled with jam, and topped with a sweet glaze.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 35 Cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

COOKIES
  • 1 cup salted butter, softened (2 sticks)
  • ⅔ cup (132 g) granulated sugar, plus more for rolling
  • 1 egg yolk, room temp
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • ⅛ tsp salt
  • 2 ¼ cups (270 g) all-purpose flour
  • ¾ cup jam or preserves, any kind
  • Gel food coloring
ICING
  • 1 ½ cups (170 g) confectioners’ sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp almond or pure vanilla extract

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

COOKIES
  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. Beat butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and bottom with a spatula. Add sugar and beat on medium speed for about 1 minute.
  3. Add egg yolk, vanilla, and almond. Mix until combined and scrape down sides again. Add salt and flour. Beat on low speed until just combined and dough is formed. (Dough will be a bit crumbly but will come together.)
  4. Divide dough into separate bowls and mix in desired food coloring. (Remember that dye will darken a bit as it sits.)
ASSEMBLY
  1. To make multicolored swirl thumbprints, use approximately ¼ teaspoon dough of each color you wish to incorporate and roll into separate logs 2 inches long. Then, gently press the logs together, fold into a rainbow, and roll into a ball. (See article above for detailed pictures.)
  2. Roll the ball in granulated sugar and place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. If they begin to crack, just pinch back together. Chill in the freezer for 15-20 minutes.
  3. Place your jam in a bowl and stir until it breaks down a bit and is easily spreadable. Fill each cookie with jam just until it is almost full and bake for 11-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. Cool completely before icing.
ICING
  1. Mix all ingredients together until smooth. Add a little more cream or milk to thin if needed. If you need to thicken the glaze, add a little more confectioners’ sugar.
  2. After cookies have cooled completely, use a piping bag to decorate the cookies and allow to set.
STORAGE
  1. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.

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