Poppy Seed Thumbprint Cookie Recipe
Delightful Poppy Seed Thumbprint Cookies made with butter, sugar, egg yolks & flour, then topped with strawberry jam or lemon curd. Perfectly sweet cookies with bright fruity flavor baked with buttery crisp edges.
Servings: 24 cookies
Calories: 154kcal
Ingredients
- 1 cup butter 2 sticks, at room temperature
- ⅔ cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 TBSP poppy seeds
- ½ tsp salt
- ¼ cup strawberry jam
- ¼ cup lemon curd
- powdered sugar for dusting
Instructions
- Prep: Preheat the oven to 375°F. Line two cookie sheets with parchment paper and set them aside.
- Dough: In a large mixing bowl, cream the butter and sugar on medium-high speed with an electric mixer until light and fluffy. This should take about 2-3 minutes. Add in the egg yolks and the vanilla extract, mix again to combine.
- Add the flour, poppy seeds, and salt. Mix until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).
- Shape: Form the dough into 1-inch-sized balls that are perfectly round and then place them onto the prepared baking sheets. Using the backside of a ½ tsp measuring spoon, press an indent into the center of the cookies to create a crater.
- Bake: Place the cookie sheets into the preheated oven and bake for 8-9 minutes.
- Fill: Remove the baking sheet from the oven and if the indents look shallow, press them in again. Then, fill each indentation with strawberry jam or lemon curd.
- Continue to bake in the oven for an additional 2-3 minutes or until the jam has melted slightly and the edges of the cookies are lightly golden in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Dust lightly with powdered sugar. Serve and enjoy!
Notes
These thumbprint cookies will stay fresh for up to 5-7 days if stored in an airtight container at room temperature.
For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 154kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 119mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg