With a buttery shortbread cookie base topped with a chocolate kiss, these easy thumbprint cookies are soft and chewy with a melt-in-your-mouth texture.
Pre-heat oven to 350F (180C). Line cookie sheets with parchment paper.
Beat the butter and sugar 2-3 minutes or until light and fluffy, add the yolks and vanilla beat just until combined. Sift in the flour and salt and combine on low speed until dough comes together.
Move the dough to a flat surface and gently knead to form a compact dough. If the dough is very soft or your house is warm, then chill the dough for about 30 minutes.
Roll the dough into 1 inch balls, roll in granulated sugar, place on parchment paper lined baking sheets, 1 inch apart. Make an indentation with your thumb or spoon. Chill while the oven is pre-heating. Approximately 20-30 minutes.
Bake for approximately 12-15 minutes, at the halfway point reindent the cookies, then again when removed from the oven if needed. Immediately place a chocolate kiss in the centre of each cookie. Let cool before serving on a wire rack. Enjoy!
Notes
Store cooled thumbprint cookies in an airtight container at room temperature for 3 days. Do not stack the cookies. You can also store them in the freeze for up to two months. To freeze unbaked cookie dough balls, roll it into balls and then make a small indentation in the cookie. Flash freeze on baking sheet until hardened. Once frozen, store in a freezer safe bag. Either thaw before baking or bake from frozen, increasing baking time by a minute or two.