French Toast

It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast.

The post French Toast appeared first on Budget Bytes.

It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!

Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

INGREDIENTS FOR FRENCH TOAST

Here’s what you’ll need to make the most unforgettably easy and scrumptious French toast ever!

  • Bread– A thick slice of stale bread with a dense crumb is best for French toast. Try Texas Toast, Challah, Brioche, Milk Bread, a Baguette, or a Croissant.
  • Whole Eggs – Help to thicken and set the milk and create structure. You can substitute eggs with cornstarch. This technique is explained in the recipe card.
  • Whole Milk – Softens the bread, creates richness, and helps with browning. You can also use full-fat dairy-free milk, like coconut and almond. You need the fat to create the right mouth feel, so steer clear of low-fat options.
  • Cinnamon – Flavors the batter. Substitute cinnamon in French toast with pumpkin or apple pie spice, nutmeg, allspice, ginger, cardamom, or cloves.
  • Vanilla – Flavors the batter. Substitute vanilla in French toast with: orange zest, instant coffee, almond extract, bourbon, and rum (What? I’m Puerto Rican.)
  • Salt – Balances the sweetness of the sugars in the milk.
  • Butter – Delivers a flavorful, crispy, golden brown outer layer of French toast.
  • Cooking Oil – Raises the smoke point of butter and prevents it from burning.
  • Sugar – Helps brown and caramelize the outer layer of French toast.

what’s the right texture for french toast?

The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

When IS FRENCH TOAST ready?

The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

How To Make Perfect French Toast

No one wants soggy French toast that’s burnt on the outside. Follow these tips for French toast perfection: 

  • The Bread:  Choose thicker slices of stale bread without holes in the crumb. If you’re using fresh bread, try toasting it in the oven for a few minutes to dry it.
  • The Batter: Mix the liquids and spices until they run in an uninterrupted line through the tines of a fork.
  • The Soak: Fresh or thinly sliced bread needs a brief dip in the batter. Thicker, sturdier slices can hang for a minute. Give thick slices of stale bread a few minutes to soak up the batter and rehydrate.
  • The Fry: Use a heavy-bottomed pan, butter, and oil (which helps keep your butter from burning). Keep your temperature at a steady medium-low, so the outside doesn’t char before the inside cooks.
Side view of four slices of french toast stacked on a white plate.
Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.
Print

French Toast

Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!
Course Breakfast
Cuisine American
Total Cost $3.69 recipe / $0.92 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 2 slices each
Calories 340kcal

Ingredients

  • 8 slices stale bread, thick slices with a dense crumb $1.04
  • 3 large eggs* $1.25
  • 1 cup milk $0.69
  • 1 tsp vanilla extract $0.05
  • 1/2 tsp cinnamon $0.01
  • 1 pinch salt $0.01
  • 5 Tbsp butter $0.62
  • 1 Tbsp cooking oil $0.01
  • 1 tsp sugar $0.01

Instructions

  • Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
  • Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
  • Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
  • Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
  • When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

See how we calculate recipe costs here.

Notes

*If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

Nutrition

Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g
Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

How to Make French toast – Step by Step Photos

Custard ingredients all added to a white bowl with milk being poured in.

Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

Overhead shot of butter melted and foamed in a pan.

Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

Hand dipping slice of bread into custard mixture in a white bowl.

Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

A hand sprinkling sugar over two slices of french toast cooking in a pan.

Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

Two pieces of french toast in a pan after cooking.

When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

More “French” Recipes

I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

The post French Toast appeared first on Budget Bytes.

Tahini Sweet Potato Blondies

Tahini sweet potato blondies are HERE and ready to rock your world. These fudgy, caramelly blondies are studded with melty chocolate chips, and no one will guess the secret ingredient: sweet potato!
Just 1 bowl and 10 ingredients required for these veg…

Tahini Sweet Potato Blondies

Tahini sweet potato blondies are HERE and ready to rock your world. These fudgy, caramelly blondies are studded with melty chocolate chips, and no one will guess the secret ingredient: sweet potato!

Just 1 bowl and 10 ingredients required for these vegan, gluten-free, maple-sweetened treats. Let’s get baking!

How to Make Sweet Potato Tahini Blondies

These decadent yet nutrient-infused bars start with a combo of mashed Japanese sweet potato and maple syrup for natural sweetness.

Tahini Sweet Potato Blondies from Minimalist Baker →

Vegan Chai-Spiced Crème Brûlée

Decadent crème brûlée without eggs or dairy or special equipment? Impossible, right!? Wrong! Friends, we’ve got you covered. This vegan crème brûlée is a dreamboat dessert inspired by a recipe in the gorgeous cookbook Mumbai Modern.
Imagine: a creamy, …

Vegan Chai-Spiced Crème Brûlée

Decadent crème brûlée without eggs or dairy or special equipment? Impossible, right!? Wrong! Friends, we’ve got you covered. This vegan crème brûlée is a dreamboat dessert inspired by a recipe in the gorgeous cookbook Mumbai Modern.

Imagine: a creamy, chai-spiced cashew custard with a crackly, caramelized top. Simple methods and just 10 ingredients required for this elegant dessert. Let’s brûlée!

What is Crème Brûlée?

The first known recipe for crème brûlée, which translates to “burnt cream,” appears in a French cookbook from 1691.

Vegan Chai-Spiced Crème Brûlée from Minimalist Baker →

Snickerdoodles

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy, chewy, cinnamon-sugar-crusted snickerdoodles.

The post Snickerdoodles appeared first on Budget Bytes.

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy, chewy, cinnamon-sugar-crusted snickerdoodles. The best part is that you probably already have everything you need to make a quick batch right in your pantry!

Overhead shot of snickerdoodles next to a glass of milk.

What Is A Snickerdoodle?

A snickerdoodle is a sugar cookie made with cream of tartar. The dough is rolled in cinnamon sugar before baking, creating a crackly pattern all over the surface as it cooks. Some historians say the snickerdoodle scored its name from the German term schnecke knödel which translates to “snail dumpling.” Others say the cookie was named by New England cooks that loved to give baked goods goofy names. Either way, it’s a must-have recipe in your cookie arsenal.

Why Cream Of Tartar?

Cream of tartar stops the sugar in the dough from crystalizing, yielding a chewy cookie instead of a crunchy one. It’s also what gives snickerdoodles their signature tang. Since most snickerdoodle recipes use a combination of cream of tartar and baking soda, I used baking powder to reduce the list of ingredients. Baking powder is a combination of baking soda and cream of tartar, with a touch of cornstarch thrown in to keep the two powders from clumping.

Overhead shot of a hand holding two snickerdoodle cookie halves and showing off the inside crumb.

How To Know When Snickerdoodles Are Done

Snickerdoodles are made from pale white cookie dough, so it can be hard to tell when they’re done, as their color won’t deepen much. It’s best to set a timer, so you don’t have to play a guessing game about when to pull your cookies from the oven. There are also two visual cues that you can look out for:

  • the edges darken a touch
  • the top of the cookie will crack slightly

Can I Freeze The Dough?

You can absolutely freeze snickerdoodle dough. First, shape it into two-inch dough balls, but do not roll it in the cinnamon sugar mixture. Freeze the balls on a sheet pan in a single layer, and once they are frozen solid, place them in an airtight container. Separate layers with parchment paper. Defrost them in the fridge in a single layer. When you are ready to bake, roll them in the cinnamon sugar.

How To Store Snickerdoodles

You have two options for storing snickerdoodles: keep them at room temperature or freeze them. Avoid refrigerating the cookies, as it can dry them out and dull their flavor. Wait for the cookies to cool completely before storing them in an air-tight container lined with a paper towel to soak up moisture. They’ll stay fresh on your countertop for up to five days and in your freezer for up to six months.

Overhead shot of snickerdodle cookies, with one cookie with a bite taken out of it.
Overhead shot of snickerdoodles.
Print

Snickerdoodles

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy cinnamon-sugar-crusted snickerdoodles.
Course Dessert
Cuisine American
Total Cost ($3.83 recipe / $0.24 serving)
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings 16 cookies
Calories 205kcal

Ingredients

  • 8 Tbsp salted butter, softened $1.20
  • 1 1/4 cups granulated sugar, divided $0.40
  • 1/4 cup brown sugar $0.18
  • 2 large eggs $0.78
  • 1 tsp vanilla extract $0.57
  • 2 tsp baking powder* $0.13
  • 1/2 tsp salt $0.03
  • 2 1/2 cups all-purpose flour, sifted $0.30
  • 1 Tbsp cinnamon $0.24

Instructions

  • Place a rack in the center of your oven and preheat to 325°F. Add the softened butter, 1 cup of granulated sugar, and the brown sugar to a bowl.
  • Mix with a hand beater or stand mixer until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.
  • Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the vanilla. Mix to incorporate.
  • In a separate bowl, mix the baking powder, salt, and sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.
  • Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll each ball in the cinnamon sugar twice.
  • Bake for 5 minutes. Rotate the sheet pan front to back. Bake for 4 to 5 minutes more or until the sides of the cookies deepen in color. Wait a few minutes before placing them on a cooling rack.

See how we calculate recipe costs here.

Notes

*Use aluminum-free baking powder; otherwise, you will have a metallic aftertaste. If you don’t have baking powder, you can make your own with 1/2 tsp baking soda, 1/2 tsp cornstarch, and 1 teaspoon cream of tartar.

Nutrition

Serving: 1cookie | Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Sodium: 180mg | Fiber: 1g
Overhead shot of snickerdoodles.

How to Make Snickerdoodles – Step by Step Photos

White sugar and brown sugar with softened butter in a white bowl.

Place a rack in the center of your oven and preheat to 325°F. Add 1 cup of softened butter, 1 cup of granulated sugar, and 1/4 cup of brown sugar to a bowl.

Creamed butter in a white bowl.

Mix with a hand beater until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.

Egg and vanilla being mixed into creamed butter in a white bowl.

Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the teaspoon of vanilla. Mix to incorporate.

Dry ingredients being mixed into wet ingredients.

In a separate bowl, mix the 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 1/2 cups of sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.

Balls of snickerdoodle dough being rolled in cinnamon sugar.

Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll all of the cookie dough balls in the cinnamon sugar mixture once. Then repeat.

Eight baked snickerdoodles in a sheet pan.

Bake for 5 minutes. Rotate the sheet pan front to back. Bake for an additional 4 to 5 minutes or until the sides of the cookies deepen in color, and the tops have a distinctive crackle pattern. Cool the cookies on the sheet pan for a few minutes before using a spatula to place them on a cooling rack. Try not to eat them all in one sitting! (Beth and I failed.)

Overhead shot of a hand holding a stack of snickerdoodle cookies.

The post Snickerdoodles appeared first on Budget Bytes.

5-Ingredient Vegan Protein Waffles (Gluten-Free)

It’s HAPPENING: vegan, gluten-free PROTEIN waffles that are light, FLUFFY, seriously crispy, and have 17+ grams of protein per waffle! 
Perfectly sweet, wholesome, and just 1 bowl, 5 ingredients, and 15 minutes required! The hardest part is …

5-Ingredient Vegan Protein Waffles (Gluten-Free)

It’s HAPPENING: vegan, gluten-free PROTEIN waffles that are light, FLUFFY, seriously crispy, and have 17+ grams of protein per waffle! 

Perfectly sweet, wholesome, and just 1 bowl, 5 ingredients, and 15 minutes required! The hardest part is waiting for your waffle iron to cook them. Let’s make waffles!

How to make protein waffles

Grab these 5 INGREDIENTS, and you’re ready to make protein waffles:

  1. Pancake + Waffle Mix: Our wholesome vegan and gluten-free mix makes super fluffy pancakes and crispy waffles every time!

5-Ingredient Vegan Protein Waffles (Gluten-Free) from Minimalist Baker →

No-Bake Cinnamon Roll Bites

Craving cinnamon rolls but not ready to commit to the hours of wait time? SOLUTION: no-bake cinnamon rolls! These naturally sweetened treats combine the ease of energy bites with the flavor of cinnamon rolls. Not to mention, how cute are they?!
They’re…

No-Bake Cinnamon Roll Bites

Craving cinnamon rolls but not ready to commit to the hours of wait time? SOLUTION: no-bake cinnamon rolls! These naturally sweetened treats combine the ease of energy bites with the flavor of cinnamon rolls. Not to mention, how cute are they?!

They’re the perfect treat for lunch boxes and mid-day energy slumps. Just 8 ingredients, 20 minutes, and 1 food processor required! Let’s get rolling.

No-Bake Cinnamon Roll Bites from Minimalist Baker →

Cinnamon Vanilla Dandelion Tea Latte

Trying to cut back on caffeine but miss your beloved morning ritual of pouring a hot cup of joe? It doesn’t have to be that way. Enter this CREAMY, warming dandelion latte. It has all the flavor of your favorite latte with the added benefits of dandeli…

Cinnamon Vanilla Dandelion Tea Latte

Trying to cut back on caffeine but miss your beloved morning ritual of pouring a hot cup of joe? It doesn’t have to be that way. Enter this CREAMY, warming dandelion latte. It has all the flavor of your favorite latte with the added benefits of dandelion root tea! 

Made in 5 minutes with just 5 ingredients and a blender. It doesn’t get easier than that. Start your kettles and let us show you how it’s done!

Cinnamon Vanilla Dandelion Tea Latte from Minimalist Baker →

Creamy Vanilla Millet Porridge

We love oatmeal, but creamy millet porridge? Oh yeah, we’re doing it. This creamy and comforting porridge is like oatmeal’s different-but-cool sibling — it’s a familiar but new and delicious way to enjoy whole grains at breakfast (or anytime)! 
Th…

Creamy Vanilla Millet Porridge

We love oatmeal, but creamy millet porridge? Oh yeah, we’re doing it. This creamy and comforting porridge is like oatmeal’s different-but-cool sibling — it’s a familiar but new and delicious way to enjoy whole grains at breakfast (or anytime)! 

This porridge is vegan and gluten-free, and keeps well, making it perfect for meal prep! And, it requires just 5 ingredients, 1 pot, and 30 minutes, friends.

Creamy Vanilla Millet Porridge from Minimalist Baker →

Caramelized Cinnamon-Spiced Pears (8 Minutes!)

Perfectly tender and subtly spiced pears in just 8 minutes? Yes, please! These caramelized sautéed pears are a warming, versatile addition to porridge (recipe coming soon), oatmeal, waffles, pancakes, yogurt, ice cream, and more.
Made with just 5 simpl…

Caramelized Cinnamon-Spiced Pears (8 Minutes!)

Perfectly tender and subtly spiced pears in just 8 minutes? Yes, please! These caramelized sautéed pears are a warming, versatile addition to porridge (recipe coming soon), oatmeal, waffles, pancakes, yogurt, ice cream, and more.

Made with just 5 simple ingredients in 1 pan, they’re the perfect quick and classy treat. Let us show you how it’s done!

Caramelized Cinnamon-Spiced Pears (8 Minutes!) from Minimalist Baker →

Thumbprint Cookies

Jam Thumbprint Cookies are a Christmas cookie classic made with a shortbread dough, sweet fruit jam, and a nutty coconut coating.

The post Thumbprint Cookies appeared first on Budget Bytes.

These jam thumbprint cookies have to be one of my favorite Christmas cookies ever. Do I say that about all the cookies? Maybe. But how could they not be my favorite with that snow-ball-like coconut coating and the little jewel-like dots jam in the center? But they’re not just pretty! These little show-stoppers are every bit as delicious as they are nice to look at. Plus, they’re SO easy, so make sure they’re on your cookie platter this year!

thumbprint cookies lined up closely on a wire cooling rack.

What is a Thumbprint Cookie?

Thumbprint cookies are made with a rich shortbread dough that is shaped into small balls with small depressions, or “thumbprints,” in the center filled with jam or other sweet treats. The slightly salty shortbread is the perfect contrast to the sweet jam center and together they make beautiful little jewel-like additions to a cookie platter or afternoon tea.

Coconut or no Coconut?

If you’re not into coconut, you can absolutely make these thumbprint cookies without the coconut coating. Simply skip dipping the cookie in egg whites and rolling in the coconut, and continue with the rest of the directions as usual. Another great option is to roll the cookie in granulated or powdered sugar for an icy or snow-like finish!

Close up of a jam thumbprint cookie with the rest of the cookies in the background.

What Kind of Jam to Use

This is where these cookies get fun. You can use any flavor of jam you’d like, so this recipe is a great way to use up the odds and ends of jam jars in your fridge. We used a combination of raspberry, strawberry, and orange marmalade for the cookies in the photos. You can also fill them with other spreads, like lemon curd, caramel, Nutella, or even candies like Rolos or chocolate kisses.

How to Store Thumbprint cookies

Make sure to the thumbprint cookies to cool completely to room temperature before storage. Once fully cooled, keep them in an air-tight container at room temperature for 3-4 days. For longer storage, the cookies can be frozen. Thaw the frozen thumbprint cookies at room temperature before enjoying.

Overhead view of a pile of jam thumbprint cookies.
Overhead view of a pile of jam thumbprint cookies.
Print

Thumbprint Cookies

Jam Thumbprint Cookies are a Christmas cookie classic made with a shortbread dough, sweet fruit jam, and a nutty coconut coating.
Course Dessert
Cuisine American
Total Cost $2.69 recipe / $0.17 serving
Prep Time 25 minutes
Cook Time 15 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings 16 cookies
Calories 133kcal

Ingredients

  • 8 Tbsp salted butter, room temperature $1.00
  • 1/3 cup granulated sugar $0.11
  • 1 large egg, separated $0.21
  • 1/4 tsp vanilla extract $0.14
  • 1 cup all-purpose flour $0.12
  • 1/4 tsp salt $0.02
  • 1 cup sweetened coconut $0.83
  • 8 tsp fruit jam $0.26

Instructions

  • Add the room-temperature butter and sugar to a bowl. Use a mixer to cream the sugar and butter together on high speed until the mixture is light in color and creamy in texture.
  • Separate the egg yolk from the egg white. Add the egg yolk and vanilla to the butter and sugar mixture and mix to combine. Set the egg white aside for later.
  • In a separate bowl, combine the four and salt until evenly mixed. Add the flour mixture to the mixing bowl with the butter mixture, and mix on low speed until a slightly crumbly dough forms. No dry flour should remain on the bottom of the bowl.
  • Shape the dough into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
  • When you're ready to make the cookies, preheat the oven to 350ºF and line a baking sheet with parchment paper. Lightly whisk the reserved egg white until it's slightly runny. Place the shredded coconut in a separate bowl.
  • Divide the dough into 16 equal-sized pieces and roll each one into a ball. Dip each ball into the egg white, then roll it around in the shredded coconut to coat. Place the coated cookies on the prepared baking sheet.
  • Use the back of a round ½ tsp measuring spoon or your thumb to make an indentation in the center of each cookie. Fill each indentation with about ½ tsp jam.
  • Bake the cookies for 15 minutes or just until the coconut becomes slightly golden on the edges. Allow the cookies to cool before serving.

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Sodium: 102mg | Fiber: 1g
Side view of thumbprint cookies on a cooling rack.

How to Make Thumbprint Cookies – Step By Step Photos

Creamed butter and sugar with egg yolk and vanilla.

Use a mixer to cream together 8 Tbsp salted butter and ⅓ cup sugar until the mixture is light in color and creamy in texture. Separate one large egg and set the whites aside. Add the yolk and ¼ tsp vanilla extract to the butter and sugar and mix until light and creamy again.

flour and salt added to the cookie batter.

In a separate bowl, stir together 1 cup of all-purpose flour and ¼ tsp salt. Add the flour mixture to the bowl with the butter and mix on low speed until a slightly crumbly dough forms.

Cookie dough in the bowl with the mixer on the side.

The dough should be just slightly crumbly, but no dry flour should remain on the bottom of the bowl. If you squeeze the dough together in your hand, it should form a cohesive ball of dough.

Dough wrapped in plastic.

Shape the dough into a ball and wrap in plastic. Refrigerate the dough for 30 minutes.

Dough being divided into 16 pieces.

When you’re ready to make the cookies, preheat the oven to 350ºF and line a baking sheet with parchment paper. Divide the dough into 16 equal-sized pieces. The easiest way to do this is to first divide it into four, then divide each of those pieces into four again.

Cookies being dipped in egg white and coconut.

Roll each piece of dough into a smooth ball. Lightly whisk the reserved egg white until it is slightly runny. Place 1 cup of shredded coconut in a separate bowl. Dip each cookie ball into the egg white, then roll in the coconut to coat. Place the coated cookies on the prepared baking sheet.

Making indentations in the cookies.

Use the back of a round ½ tsp measuring spoon or your thumb to make an indentation in the center of each cookie.

Cookies filled with jam on the baking sheet.

Fill each indentation with ½ tsp of your favorite jam (we used raspberry, strawberry, and orange marmalade).

baked thumbprint cookies on the baking sheet.

Bake the thumbprint cookies in the preheated 350ºF oven for 15 minutes, or just until the coconut becomes golden brown on the edges.

A pile of jam thumbprint cookies with different colors of jam.

Allow those beautiful little cookies to cool before serving! 😍

The post Thumbprint Cookies appeared first on Budget Bytes.