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Jewel Thumbprint Cookies

Jewel Thumbprint Cookies




36 cookies


20 minutes


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  • 2-1/2 cups all-purpose flour (plus more for rolling out)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs OR 1/2 cup egg substitute
  • 1/3 cup unsweetened applesauce
  • 1/4 cup Mazola® Corn Oil
  • 1/2 tablespoon vanilla extract
  • 3 tablespoons all-fruit preserves, such as apricot or blackberry
  • 2 tablespoons confectioner's sugar



  1. Preheat oven to 350°F.
  2. Stir together flour, baking powder and salt in medium bowl.
  3. Beat sugar, egg, applesauce, oil and vanilla in medium mixing bowl on medium-high.
  4. Gradually stir flour mixture into sugar mixture, forming a soft dough. Lightly flour your hand and roll heaping teaspoons of dough into 36 small balls. Place 2 inches apart on ungreased baking sheets.
  5. Dip bottom of a glass in flour and flatten cookie to 1/2-inch thickness.
  6. Make a thumbprint in center of each cookie. Fill each center with 1/4 teaspoon preserves.
  7. Bake for 10 minutes or until cookies are firm and preserves are bubbly.
  8. Transfer cookies from baking sheets to cooling racks. When cookies are cool, sprinkle with sifted confectioner's sugar.
  9. Store in airtight container, separating layers of cookies with sheets of wax paper, for up to 1 week.


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