Soft Sugar Thumb Cookies with a Jam Filling
Makes approx 20 cookies
Easily made dairy-free, these cookies are soft, sweet and jammy! Perfect!
You want a chilled, firm dough so start making these a few hours before you need them so the dough can chill in the fridge until ready to bake. Even better, make the dough the day before for a quick bake!
We made a batch of these and they made the perfect afterschool snack for the rest of the week.
Ingredients:
170g unsalted butter (dairy-free if required)
150g granulated sugar
1 egg
1 tsp vanilla extract
280g plain flour
1/2 tsp baking powder
1/4 tsp salt
Jam (smooth/seedless)
Step 1: Cream together the butter and sugar until fluffy. Next add the egg and vanilla extract and beat again until combined.
Step 2: Add the flour, baking powder and salt and beat again until you have a smooth dough. This should not take long but you may need to scrape down the sides of the bow to incorporate everything.
Step 3: Take a large sheet of grease-proof paper and tip the dough out into the centre. Roll the dough into a thick sausage shape, about 20cm long and twist the ends tight. Store in the fridge to chill until firm.
Step 4: When ready to bake, prepare a large baking sheet with grease-proof paper and preheat the oven to 180c fan.
Step 5: Cut the chilled log into 20 pieces, and roll each into a ball, slightly smaller than a ping pong ball. Next place each onto the prepared baking sheets about 5cm apart. Use your thumb to press down into the centre of each ball. This will create a hollow (make sure it’s central with a raised edge all around to avoid jam leakage!)
Step 6: Fill each indent with half a teaspoon of jam (I love using seedless raspberry jam). Bake for 12 minutes.
Step 7: Remove from the oven and allow to cool.
Store in an airtight container.