These crumb top thumbprint cookies could not be more simple. I recently saw the musical Waitress and now I can’t stop singing, “Sugar, Butter … Flour” and that’s the majority of the ingredients for these cookies. They are soft and buttery with a delicate crumb top (optional, but do it!) and you can use any jam you love or have on hand.
These are by no means fussy but there is something about these little thumbprint cookies that make me want to eat them alongside a cup of tea … they just feel a little tea party to me. No?
The dough is like a very soft, cookie dough version of pie crust. And the crumb top is exactly like a muffin. Are you sold yet?
Forming the cookies is really fun and almost a mini craft project as you aim for maximum jam to crumb top area. 🙂 I also recommend you dab the tip of your finger in water and line the edge of the cookies before dipping in the crumb topping. This helps the crumb top stick until it gets baked into place.
These thumbprint cookies really are super delicious. Happy baking! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
Crumb Top Thumbprint Cookies
- 1 cup softened butter
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- pinch of salt
- 1/4 cup or more jam/jelly
- 3 tablespoons cold butter
- 3 tablespoons granulated sugar
- 3-4 tablespoons all purpose flour
In a medium size bowl, cream together the softened butter and sugar until well combined. Stir in the egg and vanilla extract. Then stir in the flour and salt. Cover and chill the dough for 30 minutes.
In a small bowl, use a pastry blender to combine the crumb top ingredients. The mixture should resemble small pebbles.
Divide the dough into 20-22 pieces (dough balls should fit in the palm of your hand). Form a ball, then gently press onto a clean surface so the bottom has a flat edge. Use the underside of a teaspoon or your thumb to create the center well. Dab your finger in water and line the edge or rim of the well center. Gently press the wet edge into the crumb topping. Place on a baking sheet lined with parchment paper or a baking mat and then fill the center with jam or jelly. Repeat for all the cookies.
Bake at 325°F for 12-15 minutes. I like these a little underbaked myself, so I tend to stick to around the 12-minute mark.
You can skip the crumb topping and these are still delicious. But I like the texture and look it creates.