I don’t think Rosh Hashanah desserts get much more cheerful-looking than these! They’re soft, buttery sugar cookies decorated with simple royal icing apples—festive enough for a holiday table, but easy enough to make with kids or package up as little gifts for friends and neighbors. The cookies themselves stay wonderfully soft for days, too. I hope they bring a little extra sweetness to your new year.
Apple-Shaped Thumbprint Cookies
An easy back-to-school or Rosh Hashanah dessert idea.
- Yield: 40-45 cookies
Ingredients
- 25–30 mini pretzel sticks
- 10–15 green gummy candies (such as Spearmint Leaves)
- 1 cup (227g) unsalted butter (2 sticks), softened
- ⅔ cup (133g) granulated sugar
- 2 large egg yolks, at room temperature (see Note)
- ¼ teaspoon Diamond Crystal kosher salt
- 1¼ teaspoons (6g) vanilla extract
- 2⅓ cups (303g) all-purpose flour
- ½ cup (160g) strawberry jam
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Prepare the decorations. Break the pretzel sticks into small pieces to create “stems.” Using a paring knife, cut small leaf shapes from the green gummy candy (they don’t have to be perfect!). Set both aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 2 minutes, until light and creamy. Add the egg yolks, salt, and vanilla and mix until combined. Add the flour and mix just until a soft dough forms. It may seem crumbly at first, but it will come together.
- Scoop the dough into 1-tablespoon portions and roll into balls. Arrange on the prepared baking sheets, leaving about 1 inch between each cookie. Using your thumb or the back of a measuring spoon, gently press a shallow indentation into the center of each ball. Small cracks around the edges are perfectly fine.
- Spoon about ½ teaspoon of strawberry jam into each indentation, filling it nearly level with the top. Avoid overfilling, as the jam will bubble slightly during baking.
- Bake for 12 to 13 minutes, until the cookies are just set but not browned.
- Immediately after removing the cookies from the oven, while the jam is still warm, gently press one pretzel “stem” and one gummy “leaf” into the center of each cookie, using the warm jam to help hold them in place.
- Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Note: Store the cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. If you forgot to bring the egg yolks to room temperature, simply place the whole eggs in a bowl of warm-to-hot (not boiling) water for 5 to 10 minutes before separating.
Hello, my daUghters aNd i made these cookies today. They taste delicious. However The BisCuit spread when baking in the Oven. Do you know why this may have happEned as we would love to try and Make them again. Thank you so much x
I think you got the portion size wrong. I made tablespoon sized and only got 16 cookies that spread everywhere. I looked at how many you said this should make and I can only figure you meant to say “teaspoon sized balls”
oh no! I’m so sorry that happened. I’ve made these dozens of times and I do think that measurement is accurate, but will do another test to be sure!
These came out absolutely perfect! Mine did not spread and the tablespoon size measurement was just right.
so happy to hear!
These cookies are Amazing!! I got 36 out of one recipe, but my scoop is a drop more than a tablespoon. Baking time is accurate and They melt in your mouth! For anyone who’s dough spreads, its probably just too warm – shape the dough and chill it for 5-10 minutes before baking.Huge hit with family and friends!