Thumbprint Cookies
Course: Breakfast, Desserts, VegetarianCuisine: ItalianDifficulty: EasyServings
24
cookiesPrep time
15
minutesCooking time
14
minutesRest Time
20 – 30
minutesIngredients
For the dough (based on pasta frolla):
2 large eggs100 g caster sugar
80 g olive oil
8 g baking powder
300 g flour
Finely grated zest of ½ lemon
250 g jam of your choice (cherry, apricot, strawberry or whatever you love)
Directions
- Mix wet ingredients
In a bowl, whisk together:
eggs
sugar
olive oil
lemon zest
until smooth and glossy. - Add dry ingredients
Add flour and salt.
Mix just until a soft dough forms.
It should be smooth, pliable, and not sticky. - Rest the dough
Wrap and rest for 20–30 minutes at room temperature
(or fridge if your kitchen is warm). - Preheat oven
175 °C / 350 °F
Line a baking tray with parchment. - Shape cookies
Roll dough into walnut-sized balls (about 1 tbsp).
Place on tray with space between. - Make thumbprints
Press gently with your thumb or a spoon to create an indentation. - Fill with jam
Add a small spoon of jam to each center. - Bake
Bake 14–18 minutes, until:
bottoms are lightly golden
tops stay pale
jam looks set but glossy - Cool
Let cool on the tray , they firm up as they set.
Notes
- Tips for Best Results
Use thick jam: A thicker jam (apricot, raspberry, blackberry) holds shape better in these smaller cookies.
Chill the tray: If cookies spread too much, chill the tray between batches.
Zest adds brightness: The lemon zest from the crostata dough pairs beautifully with fruit jam.
