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.