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 unsalted butter softened to room temperature (226g)
- ⅓ cup sugar (70g)
- ⅓ cup light brown sugar, tightly packed (70g)
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cup all purpose flour (280g)
- 2 teaspooons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling (optional)
- ⅓ cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g)
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.
- 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).
- Add egg yolk and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and 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.
- 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.
- 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
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Ally
Hello,
Can this recipe be rolled and cut using a cookie cutter? If so, do I need an egg wash or can I skip it? I would like to make a linzer inspired cookie by cutting out stars and filling the center with jam.
Sam
Hi Ally! I would recommend trying my Linzer cookie recipe instead. That will be your best bet. 🙂
Chrissy
This is my FAVORITE thumbprint recipe. Any others I had saved are now in the trash! The 1st time making I played around, some rolled in raw turbinado sugar, some in white granulated, some plain. I loved them all but I really enjoy the crunch of the sugar with these soft cookies. My 2nd time I added in a tiny bit of almond extract to the batter along with the vanilla. They were just as good, but a bit sweeter. I brought my mom a batch to try and somehow got stuck making these for both of my sisters bridal showers! One was last week, they were a huge hit. The other is tomorrow and I’m baking away 8 dozen right now last minute, since I didn’t want to freeze them. They’re always soft and so good. My husband always critiques my baking…it’s not only me he does it to! He thinks it’s some form of constructive criticism to help improve my recipes. It drive me crazy! But he devoured the dozen I left him over the last weekend and has never had any comments about these besides how great they always are! These are definitely a winner and the corn starch makes such a difference in the texture. Absolutely perfect! Thank you so much for this recipe!
Sam
I am so happy to hear how much everyone enjoyed them, Chrissy! Thank you for trying my recipe and for your feedback! 🙂
Jonah
I can’t wait to try this recipe but can you make these cookies without cornstarch? I don’t have any in my pantry. If not, what are some good substitutes?
Sam
Hi Jonah! The cornstarch really helps with the texture. If you don’t have any you can use flour as a substitute, but the cookies will lose a little bit of their softness. 🙂
Lucy
These are really amazing! I’m making a white chocolate drizzle (in blue and white) since it is memorial day weekend coming up and I used a strawberry fig jam that was home made by my neighbor for my boyfriend’s co-workers. I do feel like when I ball them and just make the thumb print, they just stay in that ball form? Maybe I just need to ball them then flatten them a little? Any suggestions would be awesome, but overall I was thrilled with them! Thank you!
Sam
Hi Lucy! These cookies are meant to hold their shape pretty well. You can flatten them a little bit if you would like to before baking. 🙂
Hannah
Just finished making these 10/10. AMAZING!!! 1 question however, how to store them? We can’t eat all in 1 go and how long do they keep?
Sam
Hi Hannah! These will keep for about a week at room temperature in an air tight container. 🙂
Joan
Just made these thumbprints for a going away party. Followed the recipe to the letter and they came out perfect.
With no room in the freezer I refrigerated for 45 min..
I used strawberry jam and apricot preserves. So pretty and fun to make! Thanks for the recipe!
Sam
I’m so glad you enjoyed them so much, Joan! 🙂
Jerre Neel
Can these cookies be baked without jam and then pipe icing into the thumbprint after cooling them?
Sam
Sure thing! 🙂
Jess
I am so excited to make these cookies! Sadly, I do not have time to chill them in the freezer before baking. Do you have any tips on how much extra flour I can add to cut down on the chill time and to prevent over spreading? Thank you!
Sam
That’s tricky, you will have to use your best judgement and make sure the dough is easy to manage and shape without being so dry that it’s crumbly. Proceed with caution as adding more flour can make the final result dry and not as soft as it ought to be…
Jess
Thanks so much for the advice! Is it possible to fill them with the jam before I chill them? That may help with my time crunch. Thank you!
Sam
You can add it before refrigerating, but the jam may bleed into the cookie a little bit. 🙂
Tami
These are so amazing! They some of the best cookies I have ever had. I used raspberry jam in half and apple butter in the other half. I gave my dad some of the apple butter cookies and he said they were “superb”.
I think about these cookies way too much. I love them.
I try not to make them too often because when I do, I want to eat them ALL!
Sam
I am so glad you enjoyed them so much, Tami! I definitely know how hard it is to resist eating them all. 🤣
Jayci
These cookies look amazing but I have one question. I accidentally put my oven to 350° f instead of 375° f so do I bake the cookies 1-3 minutes longer or just leave them like that?
Sam
Hi Jayci! Yes, a few more minutes in the oven should do the trick as you suggested. They may spread a bit more than they would otherwise, but shouldn’t be a big issue. Enjoy!
V
Followed the recipe exactly, and my dough is not usable. It’s way too crumbly. It will not hold together enough for me to roll into a ball; it just falls apart. I’m not sure what I did wrong. Any ideas on what I could do to fix it?
Sam
Hi V! This issue definitely sounds like a result of accidentally over-measuring the flour. I would absolutely check out my post on how to measure flour properly (you’d be surprised how many people are actually doing it wrong), and this should help you for the next batch! For this particular batch, you may be able to add a small splash of milk or cream, but go very easy on it as too much will make the thumbprints spread too much. I am more than happy to help troubleshoot further as needed!
Alannah
Have made this recipe a handful of times and they always come out great even when I don’t pop them in the freezer. Though I usually have to add more flour to get the right consistency. Other than that, Full proof! Love trying out different jams.
Vanessa
Hi! Can I ask what the purpose of the cornstarch is? And what happens if I don’t use it? Also, is PAM Baking Spray okay to use if I have no parchment paper? Thanks in advance!
Sam
Hi Vanessa! It helps keep the cookies soft and chewy and helps them to keep their shape. If you don’t have parchment paper I would recommend baking directly on an ungreased baking sheet. Enjoy!
Vanessa
Thank you for answering! Another question I had is if I were to save the cookie dough for the following day, should I refrigerate them already shaped? Or is it easier to store the dough and shape them at the moment?
Sam
Personally I’ve found it’s easiest to shape and then refrigerate (otherwise the dough can dry out and become too firm and almost crumbly from being in the fridge so long). I hope that helps!
Philip
Followed recipe TO THE LETTER, dough was soft and pliant not crumbly.
After 30min in freezer upon pressing cookies cracked so I reshaped as I went.
Jammed them and they baked up very nice. Maybe a bit less butter next time.
Sam
Hi Philip! I’m so sorry this happened. Did you weigh your flour? If the dough was too soft you may have needed a little more flour. I do recommend making the thumbprints before chilling for best results.