Thumbprint Cookies

Shaped by hand and filled with bright jam. Buttery and soft with delicate crisp edges, these classic cookies are simple, nostalgic, and endlessly adaptable.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect cookie texture and structure. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may produce cookies that are overly soft, dry, or crumbly.

WORKING THE DOUGH

Thumbprint dough should be soft, smooth, and easy to roll without cracking. For shaping, work with the dough at room temperature. Cold dough is more likely to split when pressed. After shaping and filling, chilling the cookies briefly before baking helps maintain their shape and minimizes excess spread.

INGREDIENTS

• Makes approximately 18 cookies
• 1⅔ cups (208g) Heritage Baker's Flour
• ¾ cup (105g) Homestead Sweetener
• 6 tablespoons (84g) unsalted butter, softened or melted and cooled
• 2 egg yolks (40g)
• 1 tablespoon milk or water
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract (optional)
• Jam, for filling

INSTRUCTIONS

• Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease.
• In a medium bowl, whisk together Heritage Baker's Flour and Homestead Sweetener.
• In a separate bowl, combine butter, egg yolks, milk or water, and extracts. Mix until smooth.
• Add the dry ingredients to the wet ingredients and mix until a cohesive dough forms.
• Portion the dough and roll into balls. Place on the prepared baking sheet.
• Press a thumb or finger gently into the center of each cookie to create an indentation.
• Chill the shaped cookies until firm, approximately 30 minutes.
• Fill each indentation with jam.
• Bake for 10–14 minutes, until set and lightly golden around the edges.
• Allow cookies to cool before serving.

VEGAN VARIATION

Replace the egg yolks with 3 tablespoons nut milk and use a plant-based butter. If using coconut oil, reduce the amount to 7 tablespoons.

FROM THE FORAGE KITCHEN

Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.