These soft, thumbprint-style cookies are surprisingly delicious with the combination of sweet and tangy flavors, crowned with a dill pickle slice. Perfect for parties and a quirky conversation starter.
12smalldill pickle slices, patted dry with a paper towelEnsure slices are well-dried to avoid sogginess
Instructions
Preparation
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy (about 2–3 minutes) using a hand or stand mixer.
Beat in the egg and vanilla until fully combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Do not overmix.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Scoop about 2 tablespoons of dough per cookie, roll into balls, and place on the prepared sheet about 2 inches apart.
Use your thumb to press a shallow indent into the center of each ball.
Pat dill pickle slices dry again if needed and place one slice into each indent, pressing gently.
Bake for 10–12 minutes, until edges are lightly golden and centers are set.
Let the sheet cool for 5 minutes, then transfer cookies to a wire rack to cool completely.
Notes
For a crispier cookie, increase butter by 1 tablespoon and bake a minute or two longer. Use gluten-free flour if needed; texture may vary slightly. Prefer a milder tang? Use bread-and-butter pickles instead.