Eggless Thumbprint Cookies
These buttery little jam-filled cookies are the kind of thing that disappears from the cookie tin before it even hits the table. The dough comes together with softened butter, powdered sugar, a splash of milk, and vanilla — no eggs required, and you genuinely won't miss them. The butter does all the heavy lifting here, creating a tender, melt-in-your-mouth shortbread-style base that holds its shape beautifully around a jewel-bright center of raspberry, strawberry, or apricot jam. Chilling the dough before rolling is the key step that keeps everything neat and prevents the wells from cracking when you press them in. Baking low and slow until just barely golden means you get that soft, delicate texture rather than a crisp snap — and they firm up perfectly as they cool. This batch makes 24 cookies, which sounds like plenty until you realize how fast they go.
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Learn more →Ingredients
24 servings
For the cookies
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup powdered sugar, sifted
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
For the filling
- ½ cup jam (raspberry, strawberry, or apricot)
Instructions
- 1
Beat the softened butter and powdered sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
- 2
Add the milk and vanilla extract and mix on low speed until fully incorporated, about 30 seconds.
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