thumbprint cookie

Key Lime Pie Cookies with a buttery graham cracker base and a sweet-tart key lime pie filling!

Key Lime Pie Cookies

unsalted butter (softened)

sugar ((70 grams))

light brown sugar (tightly packed (67 grams))

vanilla extract

all-purpose flour ((250 grams))

graham cracker crumbs ((65 grams))

cornstarch

salt

chocolate

condensed milk ((115 milliliters))

Tablespoons key lime juice

lime

Combine butter and sugars in the bowl of a stand mixer (or use a large bowl and an electric hand mixer) and beat until well-creamed.

With mixer on low, stir in egg yolk and vanilla extract, pausing to scrape down the sides and mixing until ingredients are well-combined.

In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, and salt.

Gradually add the flour mixture to your wet ingredients, being sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.

Scoop cookie dough into 2-teaspoon-sized balls and roll until smooth (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).

Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.  Repeat until all of the dough has been used.

Chill imprinted dough in freezer for 30 minutes.

Preheat oven to 350F (175C) and line cookie sheets with parchment paper (if using. An ungreased, non-stick cookie sheet will also work).

Place chilled cookie dough on sheet spacing at least 1" apart.

Bake on 350F (175C) for 10-11 minutes and allow to cool completely on pan.  Wait for cookies to cool completely before preparing filling.

In a small saucepan over medium-low heat, combine white chocolate chips, condensed milk, and key lime juice.

Stir frequently until chocolate is melted and ingredients are well-combined. Stir in lime zest and stir until mixture just begins to bubble.

Reduce heat to low and spoon filling into thumbprints of cookies (I use a 1-tsp sized cookie scoop, it makes the process much easier and less messy!).

Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely. This is normal).

Key Lime Filling

https://www.youtube.com/watch?v=SolYppF4g74

Key Lime Pie is now in cookie form!

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These cute little thumbprint cookies are made with a buttery graham-cracker crumb-based cookie and filled with a tart key lime pie filling. Key Lime Pie Cookies are much easier than making a whole pie, but just as tasty!


Full Printable Recipe:  https://sugarspunrun.com/key-lime-pie-cookies/

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Ingredients

Cookies
1 cup unsalted butter softened
1/3 cup sugar 70g
1/3 cup light brown sugar tightly packed (67g)
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour 250g
1/2 cup graham cracker crumbs 65g
2 teaspoons cornstarch
1/2 teaspoon salt
Key Lime Filling
1 cup premium white chocolate chips 170g
1/2 cup sweetened condensed milk 115ml
3 Tablespoons key lime juice
2 teaspoons lime zest key limes are expensive, I just used zest from a regular lime
 
Instructions

Combine butter and sugars in the bowl of a stand mixer (or use a large bowl and an electric hand mixer) and beat until well-creamed.
With mixer on low, stir in egg yolk and vanilla extract, pausing to scrape down the sides and mixing until ingredients are well-combined.
In a separate bowl, whisk together flour, graham cracker crumbs, cornstarch, and salt.
Gradually add the flour mixture to your wet ingredients, being sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
Scoop cookie dough into 2-teaspoon-sized balls and roll until smooth (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.
Chill imprinted dough in freezer for 30 minutes.
Preheat oven to 350F (175C) and line cookie sheets with parchment paper (if using. An ungreased, non-stick cookie sheet will also work).
Place chilled cookie dough on sheet spacing at least 1" apart.
Bake on 350F (175C) for 10-11 minutes and allow to cool completely on pan. Wait for cookies to cool completely before preparing filling.

Key Lime Filling

In a small saucepan over medium-low heat, combine white chocolate chips, condensed milk, and key lime juice.
Stir frequently until chocolate is melted and ingredients are well-combined. Stir in lime zest and stir until mixture just begins to bubble.
Reduce heat to low and spoon filling into thumbprints of cookies (I use a 1-tsp sized cookie scoop, it makes the process much easier and less messy!).
Allow to cool completely before serving (filling may still be a little tacky to touch, even when cooled completely. This is normal).



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How to Make Key Lime Pie Cookies

Filled with your favorite jam, these Thumbprint Cookies are sweet, buttery, and tender. It&#039;s the perfect holiday cookie!

Thumbprint Cookies

unsalted butter (softened (227 grams))

sugar ((150 grams))

all-purpose flour ((360 grams))

fruit jam ((strawberry, raspberry, or apricot jam))

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy, about 1 minute.

Add the egg yolks, vanilla, and salt, and beat until well combined. While mixing on low, gradually add in the flour and beat just until combined. Stop and scrape down the bowl as needed during mixing.

Scoop the dough into 1 tablespoon-sized balls and roll into smooth balls between your palms. (If desired, toss in granulated sugar to coat the outside.) Place on a parchment- or wax paper-lined sheet or plate, and press your thumb or the back of a teaspoon into the center of each dough ball to create a cavity.  (Press any cracks back together.) Freeze for 30 minutes or refrigerate for 1 hour.

Preheat the oven to 375F. Line two large baking sheets with parchment paper.

Working with one sheet at a time, place the frozen dough on the cookie sheet 2 inches apart. Fill with about ½ teaspoon of jam. (Thumbprints should be very full but not overflowing.)

Bake one sheet at a time for 12 to 14 minutes or until the edges are just starting to turn brown. Let cool completely on the baking sheet. Store in an airtight container for up to 1 week.

https://www.youtube.com/watch?v=BiHdO3TdFZk

Thumbprint cookies are the original no stress ready in a snap cookie. The bright colored jam filling reminds me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts or coconut flakes just as easily. Let me know which one you prefer! 

I love that these cookies can be made with little ones, as long as they have extra clean hands! Some people will use a teaspoon to press the indent into the cookie but I think it's called a thumbprint cookie for a reason. The recipe for the sugar cookie base is super versatile by the way, also great for cut out cookies!


Full Recipe:  https://preppykitchen.com/thumbprint-cookies/ 

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Thumbprint Cookies | Preppy Kitchen

Make this Thumbprint Cookies recipe when you’re craving a chocolate cherry delight! Chocolate thumbprint cookies are perfect for dessert!

Thumbprint Cookies (Cherry Chocolate Recipe)

sugar

brown sugar

eggs

all-purpose flour

cocoa powder

baking powder

semi-sweet mini chocolate chips

chocolate almond bark

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

In a large bowl, combine butter, granulated sugar, and brown sugar.

Beat in eggs one at a time then add the vanilla.

In a small bowl, combine unbleached flour, cocoa powder, baking powder, and salt.

Mix dry ingredients into the wet ingredients. Dough will be thick and crumbly. You may have to use your hands to get it to come together.

Fold in semi-sweet mini chocolate chips.

Using a 1 tablespoon cookie scoop, create cookie balls and place them 1” apart on the baking sheet.

Use the end of a large baking spoon or spatula to create a hole in the middle of each cookie.

Put some pie filling in each hole and then top with one cherry.

Bake for 10-11 minutes. Cookies will look set and will continue baking on the baking sheet (do not over bake).

Remove from the oven and let cool on the baking sheet.

While cooling, heat chocolate almond bark in a microwave safe bowl in 20-30 second increments until melted completely (stirring between each).

Drizzle chocolate over cherry thumbprint cookies and let cool completely.

loved this recipe! so easy to make and the cookies turned out delicious! thanks, Donna and Chad!

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Key Lime Pie Cookies

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