1/4ccurd or jamoptional if making thumbprint cookies
Instructions
Cookies baked at 350 - (above is for vanilla and/or thumbprint cookie style) Preheat the oven to 350 F. Mix sugar, all-purpose flour, baking powder and baking soda in a bowl. In a separate bowl, mix the egg, vegetable oil and vanilla bean paste. Combine dry ingredients with wet ones until incorporated.
Knead the thick but soft dough. Wrap dough in plastic wrap and put into fridge for 1 hour (to prevent them from spreading out in the oven as much).
Cover the baking sheet with parchment paper. Shape dough into balls about 1 inch in diameter, place on parchment paper and make a well in the center with your thumb (if you want to add filling into the middle).
Bake for 12 minutes total if you are going to fill or 10 minutes if leaving as is as a simple vanilla cookie. If filling, after 6-7 minutes of baking, take out the baking sheet and use the back of a spoon to gently make sure there is still a indented divot in the center to set your curd.
When lightly browned on the top take them out. If leaving as is leave on cookie sheet for 5 minutes, then transfer to cooling rack. If filling add jam or curd to the center divot and allow to cool on sheet.
Baking cookies at 375 degrees - If you want a crispier top and chewy bottom bake for 10-12 minutes
Baking cookies at 425 degrees - For crunchy cookies bake for 6-9 minute at this temp.
Air Fryer Cookies - Preheat air fryer to 300 degrees for 5 minutes. Place piece of parchment paper into basket and spoon equal size dollops of your dough on top, with space in between. Air fry at 300 degrees F for 8 minutes