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.
The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime
I was reading through this book when I saw a recipe for cinnamon almond streusel cookies. I love streusel topping on everything (this summer I flipped for it on some baked peaches) so I knew I wanted to try it on cookies.
Baking: From My Home to Yours
I did a search to see other ways that streusel cookies had been made and I came across a post on Lottie + Doof for their version of Dorrie Greenspan’s Jammers, adapted from this book. The jammers are shortbread cookies topped with jam and streusel. These cookies looked so amazing that I almost started baking them right then and there. Almost.
Norpro Muffin Rings, Set of 4
To make Dorie’s jammers, you need rings to bake the cookies in. I didn’t think I had any. I guess I need a better inventory of my stuff, because I later realized that I used rings when I made homemade crumpets.
Wilton Nonstick 12-Cavity Whoopie Pie Pan
Lottie + Doof also suggest using a whoopie pie pan to make the jammers. I’ve never made a whoopie pie and don’t have the pan. I’m more of a cake gal than a frosting fan, and whoopie pies are like cupcakes with a much higher frosting to cake ratio.
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
Ingredients
Cookie Ingredients
- 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
Streusel Ingredients
- 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
Instructions
Cookie Instructions
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Preheat oven to 300 F.
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In a medium-sized mixing bowl, cream butter, brown sugar, and egg yolks until light and fluffy.
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Mix in vanilla, flour, and salt until just combined.
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Place tablespoon-sized balls of dough onto a cookie sheet lined with parchment or a Silpat, two inches apart from each other.
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Bake for five minutes.
Streusel Topping Instructions
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Using your hands, mix all streusel topping ingredients together in a small bowl until it comes together and forms crumbs.
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Remove cookies from the oven and use your thumb, or any preferred finger, to make an indentation in the center of each cookie.
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Fill the indentations with jam and top the jam with the streusel topping.
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Return to the oven and bake for another 15 minutes or until cookies are golden brown.
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Place cookies on cooling rack to cool.
I liked this cookie. I left them for more than 15 min in the oven and took them out and I think they were a bit under-baked (and flat), however they tasted pretty good. My version was tangy as I made a raspberrie compote (cooked fruit without sugar) and the contrast between the tangy compote vs the sweet streusel was really good. Will be making these soon with mango compote or rhubarb. Thanks!!
Love that you used homemade compote! Sounds great!