These Peach Thumbprint cookies have a sweet fruity peach filling that is nestled in a small indent in the center of a tender buttery shortbread cookie then drizzled with a powdered sugar drizzle icing for that little bit of extra sweetness.
If you love the sweet fruity flavors of peach desserts but you don’t want to wait until summer to have them, then these cookies are the perfect solution. They have the perfect melt in your mouth texture with slightly golden edges and a peach preserve filling that adds a bright fruity sweetness that compliments that buttery cookie. Perfectly served year round with tea or coffee or a great addition to any dessert table.
Why You Have To Make These Peach Thumbprint Cookies
- Quick Easy Recipe: With very few ingredients and no chilling required these cookies are super easy to make and can be ready to eat in no time.
- Presentation: These cookies are perfectly rustic. They give that homemade feel to any dessert table.
- Versatile: You don’t have peach preserves, no problem. These cookies are versatile and can be filled with the jelly of your choice.
- Flavor: Tender buttery cookie with the sweet fruitiness of the peach preserves combined together to create one delicious bite.
Tips For Making These Cookies
- Room Temperature Ingredients: When making these cookies it is important to have room temperature ingredients. This will allow them to blend into each other smoothly.
- Baking Sheet: Use a good quality baking sheet. I like to use aluminum due to the fact that it promotes even baking.
- Parchment Paper: I always line my baking sheet with parchment paper. It will prevent sticking and makes clean up a breeze.
- Presentation: These cookies are ment to look rustic. They don’t have to look perfect.
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What You Will Need To Make These Cookies
Equipment:
- Baking Sheets: I like to use aluminum baking sheets for there heat conductivity and because they brown evenly.
- Parchment Paper: Prevents sticking and allows for easy clean up.
- Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of this recipe. I like to use glass mixing bowls because they are easy to clean and they do not react with acidic ingredients.
- Small Ice Cream Scoop: The perfect way to make sure all your cookies are consistent in size.
Ingredients
- All Purpose Flour: A good all purpose flour is perfect for this recipe
- Salt: A small amount of salt will help enhance the flavors in this cookie
- Ground Cinnamon: Perfect for adding a bit of warmth.
- Butter: I like to use unsalted so that I can control the salt content in my recipes.
- Sugar: This recipe calls for both Granulated Sugar and Powdered Sugar both for added sweetness and texture.
- Egg: For this recipe, egg yolk only. It will add a tender chewy texture to your cookies.
- Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
- Preserves: For this recipe I used Peach Preserves but a seedless raspberry works well to.
- Milk: Whole or low fat will do.
Peach Thumbprint Cookies
Course: DessertDifficulty: Easy40
servings20
minutes10
minutesThese Peach Thumbprint Cookies are a delicate buttery cookie with a soft tender texture that have a sweet peach filling nestled in the center. They are the perfect addition to a holiday table, served with afternoon tea or just as a special treat any time of the year. No matter when you have them you will be sure to love them.
Ingredients
2 Cups All Purpose Flour
1/4 Teaspoon salt
1/2 Teaspoon Ground Cinnamon
1 Cup of unsalted butter, softened
2/3 Cup Granulated Sugar
1 Egg yolk
1 Teaspoon Pure Vanilla Extract
1/2 Cup Peach Preserves
1 Cup Powdered Sugar
1 – 2 Tablespoons milk
1/2 Teaspoon pure vanilla extract
Directions
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Whisk together the flour, cinnamon and salt until combined. Set to the side.
- Beat the softened butter and granulated sugar together until light and fluffy. Add the egg yolk and vanilla extract and continue beating until smooth. Add the flour mixture to the butter mixture and beat until just combined.
- Scoop out 1” sized balls of dough using a small ice cream scoop. Place them on the prepared baking sheet 2” apart. Using the back of the ice cream scoop, make a small indent in the center of each dough ball. Fill each indent with a small amount of peach preserves.
- Place in the preheated oven and bake for 8 -9 minutes or until edges are slightly golden. Remove from oven and allow to cool completely on a wire rack.
- To make the drizzle, add the powdered sugar, milk and vanilla extract to a small mixing bowl and mix until a drizzle like consistency forms. Pour into a piping bag and drizzle a small amount on the cooled cookies. Allow to sit for 30 minutes to set then serve.
- Enjoy.
