<12 Days of Cookies - Simple Thumbprint Cookies

Have you ever hit a baking slump? I think I’m going through one right now.

I love baking, don’t get me wrong. But every time I walk into the kitchen and start taking out my baking gadgets, I just stand at the counter for a couple of seconds then put everything away. What is wrong with me?! I amuse myself thinking about baking all the time but when it comes to actually doing it, I feel kinda lazy. I’ve hit a baking slump. What kind of baker hits a baking slump during christmas? Blasphemy.

Anyway, I managed make some thumbprints though because these are super duper easy! They’re so easy you don’t even need your mixer! Yenno what that means? No annoying beaters to clean! I absolutely hate cleaning the beaters, its so time consuming to scrap them down with a spatula!

*End of hissy fit*

My sister loves these cookies. Actually, let me expand, she loves anything buttery. Shes heads over heels in love with butter. I don’t blame her, who doesn’t love butter? As I always say, butter makes the world go round 🙂

It does make it kind of hard for me to jazz things up though since my siblings only eat things with minimal adornments. If I add nuts or shredded coconut to these cookies they won’t even touch a single one! But if I leave them off they gobble them up within minutes. They’re so boring, I like mine with coconut 🙁

Here’s the recipe for the cookies, please jazz them up for my sake and your taste buds’ tastes with some nuts or coconut. It’ll definitely compliment the soft melt-in-your-mouth buttery goodness.

Simple Thumbprint Cookies


1/2 cup margarine or butter
1/4 cup sugar
1 egg separated *see note at bottom of recipe*
1 tsp vanilla
1 cup flour
1/2 cup coconut *see note at bottom of recipe*
2 tbsp jam of any variety

How To

1. Preheat oven to 160 degrees C.

2. Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla.

3. Gradually blend in flour using a wooden spoon.

4.  Roll dough in 1 inch balls and place onto a cookie sheet. Make a depression in the center of each ball with the end of the wooden spoon.

5. Bake for 10-15 mins until just firm. Cool on baking sheets for a bit then cool on cooling racks until completely cool and top with jam.

Note: if you’re leaving the cookies unadorned, leave out the egg white. If you’re choosing to dip your cookies into nuts/coconut, coat each dough ball with egg white then roll into nuts/coconut before placing onto cookie sheet.

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