Q1: Why did my cookies spread out and go flat?

The most common culprits are butter that was too soft (or melted) or over-creaming your butter and sugar. Your butter should be at a cool room temperature—soft enough to leave an indent, but not shiny or greasy. If your kitchen is very warm, you can try chilling your rolled dough balls for about 15-20 minutes before you bake them.

Q2: Can I use granulated sugar in the dough?

It is not recommended for this specific recipe! The powdered sugar is the "Grandma's secret" to the classic, tender, "short," and melt-in-your-mouth texture.

Q3: Can I use a whole egg instead of just the yolk?

You can, but your cookie will be less tender and more "cake-like." The "egg yolk only" secret is the key to that rich, dense, and melt-in-your-mouth "shortbread" texture.

Q4: Can I make these nut-free?

Yes! This recipe is naturally nut-free. For a nutty twist, you can substitute 1/4 cup of the all-purpose flour with 1/4 cup of finely ground almond flour.

Q5: Can I skip the icing?

Of course! For a more rustic, classic look, you can simply dust the cooled cookies with a little extra powdered sugar instead of the icing.

Classic Thumbprint Cookies (A "No-Chill" Holiday Favorite!)

Thumbprint Cookies (A “No-Chill” Holiday Favorite!)

A classic, buttery thumbprint cookie recipe. The tender, shortbread-style dough is flavored with vanilla and almond extracts, rolled into balls, coated in sugar, and then indented. The indentation is filled with fruit jam before baking. The cooled cookies are finished with a simple powdered sugar icing drizzle.

Author: Grace

Ingredients

Cookies:
⅓ cup unsifted powdered sugar
1 stick unsalted butter, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon fine salt
⅛ teaspoon almond extract
1 ¼ cups all-purpose flour
⅓ cup white sugar (for rolling)
½ cup fruit jam, divided
Icing:
1 cup powdered sugar, or as needed
1 tablespoon milk, or as needed

Instructions

Preheat the oven to 325°F (165°C). Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, mix the 1/3 cup of powdered sugar and the room-temperature butter with a rubber spatula until creamy.
Add the egg yolk, vanilla extract, salt, and almond extract; mix well.
Blend in the all-purpose flour until just combined.
Use a sorbet scoop or spoon to portion the dough into 1/2-ounce (about 1 tablespoon) balls.
Roll each ball in a plate of white sugar to coat, then roll again between your palms.
Place the balls several inches apart on the prepared baking sheet and flatten them lightly.
Make a well in each ball using your thumb or the end of a thick wooden spoon.
Fill the wells with the fruit jam. Tap the baking sheet against the counter to let the jam settle.
Bake in the preheated oven for about 15 minutes, until light golden brown.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the icing: Place 1 cup of powdered sugar in a small bowl. Add the milk, a little at a time, and stir until the icing reaches a consistency that will hold its shape when piped.
Pipe the icing over the cooled cookies in a zigzag pattern. Let the icing sit for 15 minutes to set before serving.

Notes

The recipe provides two methods for making the indentation: a small poke with a finger or spoon for a rounder cookie, or a larger press with your thumb for a flatter, jammier cookie.
This is a no-chill dough recipe.
The cookies must be cooled completely before the final icing drizzle is applied.

Find it online: https://www.eatswithsoul.com/classic-thumbprint-cookies/