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Thumbprint Butter Cookies

 Thumbprint Butter Cookies
Filled with a variety of fruity jams, these delightful thumbprints would be a colorful choice for a cookie exchange!—Taste of Home Test Kitchen
30 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon butter flavoring
  • 1-1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons apricot preserves or fruit preserves of your choice


  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. Beat in egg, oil, vanilla and butter
  • flavoring. In another bowl, whisk flour, cornstarch, baking powder
  • and salt; gradually beat into creamed mixture.
  • Shape dough into 1-in. balls; place 2 in. apart on greased baking
  • sheets. Press a deep indentation in center of each with the end of a
  • wooden spoon handle.
  • Bake 8-10 minutes or until edges are light brown. Remove from pans to
  • wire racks to cool. Fill each cookie with about 1/4 teaspoon
  • preserves. Yield: 2-1/2 dozen.