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
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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Lo
Hello, I just realized a bought salted butter and started the recipe is it ok to continue with salted butter?
Thanks
Sam
Sure thing! You will just want to omit the salt. 🙂
Libby
Best thumbprints ever! Very nostalgic taste! I made two dozen for a family gathering yesterday, and they were all eaten! Making more today for a party tomorrow! 10/10 def recommend!
Jacqueline
I used a cookie press and after froze each pan of pressed cookies for 10 minutes prior to baking but they still spread quite a bit. They were delicious so I may add more flour too see if that helps the spreading.
H
can you freeze the cookies after baking?
Sam
That will work just fine. 🙂
Patricia
Best recipe ever. Everyone always wants 2 if I offer them a cookie.
TamiG
Made this recipe as written, without rolling in sugar. They are delicious! One issue I would have done differently, I decided to double the batch, not taking into account the comment about how it might be too much for your mixer. A double batch was way too much for my KitchenAid, and trying to mix it was nearly impossible. I did my best by hand and with a pastry blender, but the result was a very dry dough, so my cookies weren’t very pretty. I had planned to roll them in finely chopped toasted almonds, but they wouldn’t stick. For anyone wanting to do a double batch, I would recommend doing them separately. But, again, they are delicious, I’ll definitely make again!
PF
Hey Sam , can we freeze the dough after making the indentation and bake after a couple of days ? TIA
Sam
Yes that should be fine, note that sometimes cookies take a bit longer in the oven when baked from frozen so that’s just something to keep in mind. Enjoy!
Melissa
I added an extra egg and rolled them in colored sugar. I baked them on a pizza stone. Fantastic results!
Kristina
Can you use a food processor with a dough attachment (1.5 lb limit) to make the cookie dough? Or is a mixer better for this?
Sam
Hi Kristina! A mixer is better here. 🙂
Kristina
Thank you for your quick response. 😊
Mixer it is. I look forward to making these!
Janice Richard
Hello, I am interested in baking your cookies, but was wondering can I use lemon pie filling instead of lemon curd.
Thank you
Sam
Hi Janice! I suppose that could work. 🙂
Heather Slinkard
I am going to make these for some neighbors and would like to know how many dozen cookies your recipe makes. Thank you!
Sam
2 dozen cookies. 🙂
Sandra
These cookies are delicious! They were easy to make too. Thank you for sharing this recipe.
Sam
So happy to hear this, Sandra, thank you so much for trying my recipe!
Doug
Could you roll these in slightly beaten egg whites and then fine chopped pecans instead of the sugar ? Also could you fill the thumbprint with colored butter cream icing or would that be too sweet?
Sam
Hi Dough! I think you could roll these in the egg whites and pecans. The buttercream would work. It would probably be a bit sweet for my taste, but it may not be for you. 🙂
Carolyn
Christmas is coming and these cookies are my husband’s most requested, favourite cookie. They are moist and delicious.
Cat
I made these with strawberry jam. Really good.
Linda
My daughter was going to buy some store bought Thumbprint Cookies yesterday when we went shopping together. I told her let me make you some to take home. As I’ve never made these before, I went searching for a recipe with good reviews and I’m so glad I chose this recipe! They are delicious and as my daughter said “so much better than the store bought ones.” I did have a problem with the cookies cracking a little but they certainly didn’t affect the taste. This Thumbprint Cookie recipe is a keeper.
MJ
Best raspberry almond thumbtprint cookie recipe on the internet!