Monday, December 4, 2017

Apple Cider Jam Thumbprint Cookies

I love so many things about the holidays - Christmas music, all of the lights, cozy nights with a cup of hot chocolate, spending time with family...the list goes on and on.  But one of my utmost favorites things is holiday baking!

With so many parties, gatherings and gift exchanges happening I find that giving any type of homemade food item is just so meaningful.  And if you are looking for a great cookie recipe to use this year to gift to friends and family, look no further!  These apple cider jam thumbprint cookies are light, buttery, have the perfect amount of spice and are really simple to make.

Apple Cider Jam Thumbprint Cookies
{yield: 2 dozen cookies}

2 1/2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. Kosher salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla bean paste
1 jar of apple cider jam

1/3 cup granulated sugar
1/2 ground cinnamon

Start by preheating your oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper.  Then in a small bowl mix together the topping made of granulate sugar and ground cinnamon; set aside.

Using a stand up mixer with the paddle attachement or handheld mixer, beat the butter and sugar together on medium-high speed for 2 minutes or until smooth and creamy.  Add the egg and vanilla bean paste and beat on high speed for 1 minute until combined.  Scrape down the sides and bottom of the bowl and beat again until ingredients all combined.

Add the dry ingredients to the wet ingredients and mix on low until combined.

Using a cookie scoop (or 1 tbsp.), roll the balls of dough and then roll into the cinnamon sugar mixture to coat the outside.  Place the dough balls onto a lined baking sheet spacing 2 to 3 inches apart and using either your thumb or the end of a spoon, gently press to make an indent into each cookie.

Bake the cookies for 12 minutes, turing the sheet half way through.  Remove from the oven and spoon about 1/2 teaspoon of apple cider jam into each indentation and place the cookies back into the oven for 1 to 2 more minutes.  I found the apple cider jam at my local Trader Joe's, but you can also find it here.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


These cookies will stay fresh covered in an air tight container at room temperate for up to 3 days and up to a week in the fridge.  Enjoy!

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