Thumbprint cookies are Christmas classics and I knew that I wanted to include some version of them in my cookie project. But, it wasn’t until I saw a recipe for streusel cookies that I knew exactly how I would make my version of thumbprint cookies.
Here’s how it all went down in my brain.
So, I decided to make things much easier and to bake super simple cookies with jam and streusel that didn’t require any special equipment – basic thumbprint cookies topped with an oatmeal brown sugar streusel topping. It turns out that I was right – everything is better with a streusel topping.
Streusel-Topped Thumbprint Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup jam any flavor
- 2 tablespoons all-purpose flour
- 4 teaspoons brown sugar
- 4 teaspoons rolled oats
- 1/4 teaspoon cinnamon
- 1 tablespoon unsalted butter cold and chopped into small pieces
Preheat oven to 300 F.
In a medium-sized mixing bowl, cream butter, brown sugar, and egg yolks until light and fluffy.
Mix in vanilla, flour, and salt until just combined.
Place tablespoon-sized balls of dough onto a cookie sheet lined with parchment or a Silpat, two inches apart from each other.
Bake for five minutes.
Streusel Topping Instructions
Using your hands, mix all streusel topping ingredients together in a small bowl until it comes together and forms crumbs.
Remove cookies from the oven and use your thumb, or any preferred finger, to make an indentation in the center of each cookie.
Fill the indentations with jam and top the jam with the streusel topping.
Return to the oven and bake for another 15 minutes or until cookies are golden brown.
Place cookies on cooling rack to cool.