Brown Butter Thumbprint Cookies

These cookies are a delicious holiday treat!  Browning the butter gives the cookies a really special touch.  The buttery flavor of the cookies and acidic sweetness of the jam is a perfect combination.

If browning butter is not up your alley you can  skip those steps and just make the cookies using regular softened unsalted butter.  Either way these cookies are awesome!

2 sticks unsalted butter at room temperature
1/2 cup sugar, plus a 1/4 cup sugar set off to the side
1 egg
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup raspberry jam (or any flavor you like!)

Yields 36 cookies

The night before you’d like to bake the cookies prepare the brown butter.

Melt the butter over low heat.

As the butter melts swirl the pan to stir it. Continue to cook the butter.  The goal is to brown the butter, not burn it, but that can happen very quickly.  Continue to swirl the pan.  It will take about 5-7 minutes for the butter to brown.


Transfer the butter to a bowl and place in the fridge to re-solidify overnight.  When it is time to make the cookies allow the browned butter to come to room temperature.

To make the cookies:

Cream together the butter and the sugar in a large bowl.

Add in the egg and mix well.

Add in the flour, baking soda, and salt and mix well.

Roll the dough into 1 inch balls and then roll in the sugar that was set aside.  Place the balls on a parchment lined baking sheet.

Using your thumb, make indents in each ball.

Round off the cookies to be sure there aren’t any large cracks or low sides ensuring the jam stays in the cookie while it bakes.

Put the pan in the fridge for 20-30 minutes to firm up the cookies.

Fill the cookies with about 1/2 tsp of jam and bake for 20-25 minutes until lightly browned.

Remove the cookies from the oven and allow them to cool on the pan.



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