Marmalade Thumbprint Cookies

A perfect treat during this gloomy beginning into Spring. Simple to make yet tastes delicious! Recipe via The View from Great Island

Prep Time: 45 minutes
Bake Time: 8 minutes
Serves: 4 dozen


  • 1/2 lb unsalted butter (2 sticks)
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • the seeds from 1 vanilla bean (or 1 tsp vanilla extract)
  • 2 cups all purpose flour
  • 1/2 cup marmalade


  • 2/3 cup confectioners sugar
  • milk or cream to thin


  1. Cream the butter and the sugar together until fluffy.
  2. Beat in the egg yolks, one at a time, and the vanilla beans seeds. Scrape down the sides of the bowl to get everything well incorporated.
  3. Blend in the flour, slowly, and mix until the dough comes together.
  4. Wrap the dough well and refrigerate for 30 minutes.
  5. Preheat the oven to 375F
  6. Use a small scoop to portion out tablespoon sized balls of dough and roll into balls. Place on an ungreased baking sheet.
  7. Press an indent in the center of each ball of dough with the back of a 1/4 inch teaspoon. Fill the indents with 1/2 tsp of marmalade. It’s ok to mound the marmalade a bit.
  8. Bake for about 8 minutes until the cookies are set, but not browned.
  9. Let them cool for 5 minutes in the pan, and then remove to a rack to cool completely.
  10. Whisk the sugar with enough milk or cream to make a glaze and drizzle over the cooled cookies.

Top Tips:

  • If your cookies flatten too much, make sure the dough is chilled before baking
  • If you’d like a little hint of crunch in your cookies, roll the balls of dough in granulated sugar before making the indent.
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