- Today, I'm gonna show you how to make thumb print cookies.
Super easy.
My version is a nice sugar cookie.
You press your thumb in, add some jam, whichever you like,
a little bit of glaze and that's it.
They are super fast, fun to do with the kids,
and cute and delicious.
Okay, let's get started.
I'm adding four cups or 480 grams of all purpose flour
into my bowl with a sifter attached.
It's gonna be really fast and easy.
So, watch carefully.
There we go.
Half a cup of corn starch.
This is that magic ingredient
that lets those sugar cookies hold their shape
so they don't spread out.
And, about a little bit less than a teaspoon of kosher salt.
Okay, sift it all together.
Give it a whisk so everything's nice and combined.
Then, set aside and it's time to cream
that butter and sugar.
Into a standing mixer fitted with a paddle attachment,
I'm adding in one full cup or 226 grams of unsalted butter
at room temperature.
In you go, all of it.
And, in you go.
Very room temperature.
Cream it up.
And, let's add the sugar in now, one cup.
Let it get nice and fluffy and then it's time for the eggs.
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All right, we can scrape the bowl down now.
Love this color, it's just off-white.
Now, while the mixer's running add in those two eggs.
First one, let it incorporate, second one, next step.
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Egg two.
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Everything is nice and incorporated.
Scrape the bowl down just a bit.
And now, we can add in our flour and cornstarch.
Just dump that in there.
Don't spill any or make a mess.
On very low, mix it up.
Okay, while this is coming together,
let's add in a tablespoon of vanilla.
I'm excited, look at this.
This is what it should look like.
It's come together and you can see
it's really like a nice, almost playdohey consistency,
perfect for rolling out.
In fact, you could roll this out right now,
pop in into the oven directly,
but, it's a little bit soft to pick up the shapes.
So, what we wanna do, is put this in a plastic bag,
pop it into the fridge,
let it chill for like 20 minutes or so,
so it's hard enough for us to manipulate with our hands
without distorting the shapes
because the shapes we want to be really,
really nice and perfect.
Once your dough is all finished,
just pinch off a little bit,
roll it around to create, you know,
something approaching a ball.
Pop in onto your baking sheet
and then press in with your thumb, that's it.
Old fashioned cookie, super easy.
Each one gets a little bit of jam and on to the next.
So, for each cookie, I'm pinching off like
about like a tablespoon plus a little bit extra of dough.
Roll it around in your hand
and then press down, that's it.
It's gonna crack a bit. Don't worry about it.
This is a really rustic cookie.
It's not like a perfect sugar cookie
that's like, you know, gonna be on a magazine
with the beautiful icing.
It's just gonna taste good and look cute.
All right, there's my next one.
Plop it in there and press down.
Nice clean hands to do this work
because it's a lot of hand stuff.
So, you're gonna keep rolling
and you can use whatever you want to fill them up.
I have a combination of some blueberry jam
for some, strawberry jam and even some apricot jam,
the classics.
If you wanna modify the dough,
there are so many things you can do.
You can add in toasted coconut.
You could add in orange zest, lemon zest, rose water,
pistachios, so many things.
They will change the consistency,
but it's okay 'cause this is not a perfect cut out cookie.
It is a thumb print cookie.
So, keep on rolling, keep on pressing.
And then, I'm just gonna fill 'em all up at the same time.
It's the easiest thing to do.
Starting off by adding in my blueberry jam.
So, every cookie will get it's own special filling.
While the cookies are in the oven,
I'm gonna make a really simple glaze
with just some confectioners sugar
and a drop or two of milk.
If you like something lemony,
you can add in some lemon juice instead of the milk.
Just eyeball it.
It's really about the consistency.
You just wanna melt the sugar.
So, a little bit of sugar, a little bit of milk.
A few drops in there.
Whisk it up and it's gonna be like not coming together,
not coming together until it becomes a magical glaze
at the very end.
I might've added too much milk in, just FYI.
It's a little thin, so I will be adding some more sugar in.
Look at that ball, it's gonna come together.
I'm using my silicone whisk
because the kids are napping right now
and I don't wanna wake them.
It's precious moments I tell you.
Okay, that's nice, nice drippy consistency.
I'm just gonna rake it across the cookies
once they're out of the oven and cooled.
And, it'll be a little bit extra and very nice.
Cookies are out of the oven
and they're cool enough to handle,
so I'm gonna put them down.
And then, it's time for that glaze.
Here's what's gonna happen, push them all together,
like this, this is batch one of many.
But, all right I'm excited.
Now, it's time for that casual rake of sugar.
Here we go.
Some of these cookies are getting a lot, it's okay.
If you wanna be really crazy, like I often am,
you can use a piping bag with the very tip snipped off
and get a very controlled drip that way.
This is the my kids are napping drip.
Gotta get it done (laughs).
All done. Look how cute that is.
This will set.
That sugar will get nice and crunchy
and give you like a nice little bit of extra texture
when you take a bite.
So excited. So old fashioned.
Gotta just wait until they set.
I'll be right back.
Moment of truth. I'm so excited.
This is one of those really easy, breezy recipes.
It's no stress and fun with the kids.
Make sure you wash their little hands
before they press their thumbs in.
I know it's an issue, believe me.
Okay, let's take a bite.
Really crunchy on the outside,
nice and gooey on the inside,
that little extra glaze was nice too.
And, I ate the blueberry one 'cause that's my favorite.
All right, thank you so much for watching.
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