These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with your choice of jam! These are an all-time favorite cookie recipe, and the filling options are absolutely endless!
We had our first snow here this past weekend! It was a light snow that’s pretty much all melted away by now, but Saturday (which also happened to be my birthday) was beautiful. It was so cozy in my kitchen with the glow from the Christmas tree and Christmas music playing, and to top everything off I had a batch of these thumbprint cookies baking in the oven, which I shared that evening when my family came over.
Even though the birthday cake that Zach made me was the dessert star of the show, I also had these thumbprint cookies out for a bite-sized treat option (because you can’t have too many desserts), and everyone loved them. Even Andi liked them, though she only ate the edges of the cookies and wouldn’t eat the jam filling because of seeds (I’d think that was ridiculous if I wasn’t exactly the same way at her age).
These thumbprint cookies are easy to make and the taste is incredible — they have soft, sweet interiors, sugared exteriors (though you can leave off the sugar if you’d like) and jam filled centers. Let’s get started on how to make the perfect thumbprint cookies.
Tips for perfect thumbprint cookies:
- For perfectly soft cookies that don’t spread: Whenever possible, I recommend using a scale to measure out your ingredients. It is so, so easy to over-measure or under-measure flour when using cups, causing your cookies to be too hard or to spread when they shouldn’t. If you don’t have a scale already, here is the one that I use in my own kitchen (affiliate link), it’s inexpensive and accurate and I can’t even bake without it anymore.
- For thumbprints that don’t crack: This dough is firm enough that you should be able to roll it into balls right after mixing it together (no chilling). Roll the balls between your hands until they are really, really smooth and there are no lines or cracks in the dough. Roll the cookie dough in sugar (optional) and then gently use your thumb or a teaspoon to slowly press an indent into the cookie. If you see the dough starting to crack anyway, you can usually press the dough back together successfully!
- Thumbprint Cookie Filling: I know that not all recipes do this, but I recommend adding the jam/preserves (you can use either) before baking the cookies. If the jam is too firm and isn’t easy to drop into the cookies, then place it in a microwave-safe bowl and heat it in the microwave for just a few seconds, just until it is easy to stir (you don’t want the jam to be hot, just more fluid and cooperative).
- Another tip to prevent spreading: This is a good rule of thumb for just about every cookie recipe. Never place your cookies on a hot cookie sheet. Make sure your cookie sheet has cooled completely before placing your next batch of cookies, otherwise they’ll start melting before they can start baking, and they’re much more likely to spread.
I used raspberry preserves in this recipe and really loved the way that the slightly tart raspberry flavor melded with the sweet sugar cookie bases. You can use any variety of jam or preserves that you prefer, though, I know that apricot and strawberry are popular options. You can also definitely opt for a seedless option, I liked the texture of the raspberry seeds (something my 12 year old self would be in utter shock to hear), but know that not everyone does!
As I mentioned above, I really recommend adding the jam before baking the cookies, but if you forget you can add it afterwards (you’ll need to re-indent the cookies immediately after they come out of the oven with a rounded teaspoon if you wait). As the cookies cool the jam will settle and firm up, and while it’ll remain slightly tacky even when cooled, they’re still firm enough that I stacked these thumbprint cookies on a platter to serve them over the weekend.
Enjoy, and I’d love to know what your favorite filling is!
If you like thumbprint cookies, make sure to check out my bourbon-infused chocolate version, my peanut butter and chocolate version, and my key-lime version!
Thumbprint Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened to room temperature
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cup (280 g) all purpose flour
- 2 teaspooons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling (optional)
- ⅓ cup (105 g) jam or preserves flavor of your choice -- I used raspberry preserves for this recipe
Instructions
- Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.1 cup (226 g) unsalted butter
- Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).⅓ cup (70 g) sugar, ⅓ cup (70 g) light brown sugar, tightly packed
- Add egg yolk and vanilla extract and beat well.1 large egg yolk, ¾ teaspoon vanilla extract
- In a separate bowl, whisk together flour, cornstarch, and salt.2 ¼ cup (280 g) all purpose flour, 2 teaspooons cornstarch, ½ teaspoon salt
- With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
- Scoop cookie dough into 1 Tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking).
- Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used.½ cup sugar
- Transfer cookie dough to freezer and chill for 30 minutes.
- Once dough is done chilling, preheat oven to 375F (190C) and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir.⅓ cup (105 g) jam or preserves
- Spoon jam into each thumbprint, filling each indent to the brim.
- Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C) for 11 minutes or until edges are just beginning to turn golden brown.
- Allow cookies to cool completely on baking sheet before enjoying.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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Taylor Reeves
It’s ok
Maria
I am trying this recipe today, but can I use just white sugar instead of using brown sugar? does it affect the results if I’m just using white sugar?
Sam Merritt
Hi Maria! The brown sugar adds a nice depth of flavor to the cookies as well as a little moisture to help them bake properly. You could try replacing the brown sugar with granulated but they could potentially be a bit drier and not as flavorful.
Bev Spano
Oh my!! Mine don’t look as pretty as yours but they are delicious! I made strawberry and blueberry. Now I have to try all the jams… Recipe perfect as is. I might try rolling them in crushed nuts.
Terri Burkhart
Can I roll these in walnut pieces instead of sugar before baking?
Sam Merritt
Sure thing! 🙂
Amanda Webb
This was a great recipe ❤️ I was gifted a jar of peach 🍑 jam by my aunt. I was able to use the entire medium sized jar for 29 small cookies. I was able to share with 7 of my family members. What a joy to take a single gift and share it 7 times over 🥰
L M
These cookies were lovely! So delicate and tender. Mine were not done at 11 minutes so I went to 13. Rather than roll in sugar, I opted for a sprinkle of turbinado after they came out of the oven. Added a very nice crunch to the lemon curd filling.
I also cannot thank you enough for the repeat of ingredient amounts in the recipe steps. So very nice!
Margaret
This has got to be the best thumbprint cookie recipe ever! I used other recipes before I decided to try yours, and they never turned out right. Maybe I was just doing something wrong, but once I switched to using your recipe, I was amazed at the difference. Not only are these cookies incredibly delicious, they are also really simple to make! I like to use raspberry jam best when I make these, and I like to fill the thumbprints all the way full. They just taste so good… I wish I could give this more than 5 stars!
LJ
Best cookies ever. Hands down.
Shauna
Oh yum! I rolled the dough balls in cinnamon sugar and then used apricot jam. Tasted like a cobbler in a cookie. I saw there wasn’t any baking powder in the recipe, panicked a bit and put a 1/4 tsp in, just in case. Didn’t seem to hurt it. Will save this recipe and use again.
Emily @ Sugar Spun Run
We’re so happy you enjoyed the cookies, Shauna! Also for next time, there is no need to add baking powder to the recipe 🙂
Katy
Can the dough be frozen if making ahead of time?
Emily @ Sugar Spun Run
Hi Katy! That will work just fine. We would recommend making the indents before freezing though. They may just take an extra minute or two to bake from frozen 🙂
Lisa
I really enjoyed these cookies. I didn’t change a thing on the recipe and they turned out perfect! I used my homemade raspberry jam and took them to the next level! This is the best cookie recipe I have ever found online. It is up there with my family’s favorite recipes passed down from my mom and great aunt! Thank you for sharing!
Alissa
These look like an amazing way to use up my 12 extra jars of preserves! If I were to make them the day before a party would it be best to store them at room temp or in the fridge?
Sam Merritt
Hi Alissa! These will be fine to stay at room temperature for a few days. Make sure to keep them in an air tight container. 🙂
Lisa
I just made them last night and took them in to work today. I stored them in an airtight container once cooled, at room temp, and they were fantastic. I bring homemade treats in to work all the time and these were a huge hit!!! I already had requests for more 🙂
Kathleen
I have made these cookies many times ..they are fabulous!
I would like to double the recipe..should I double or just make 2 batches ?
thanks
Sam Merritt
Hi Kathleen! I would probably just make 2 batches to be safe. 🙂
Lisa
I doubled it and they turned out beautifully!
MJ
Tasted amazing and were so buttery and delicious. The only problem was that when pressing my thumb into the cookies they started to crack. I had to dab my fingers with water and patch each crack, but otherwise no complaints!
Rachel Roberts
This is a fantastic recipe! I made these today and they turned out fabulous. I used raspberry spread for my filling. Definitely will make these again. Thank you!
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Rachel! 🩷
Marie Fioravanti
This was the best thumbprint cookie recipe I have ever tasted. I made them with a Pittsburgh cookie table, and they were a hit. Thank you for sharing.
Marie
Emily @ Sugar Spun Run
We are so happy our recipe was such a hit for you, Marie! Thanks for the review 😊