Thumbprint Cookies
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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My cookies spread out a lot too. They are very thin. I weighed everything as you suggested. I wonder what went wrong. They taste really good but ugly.
Hmm, that is interesting. The common cause of this would be not enough flour, but if you weighed everything, that shouldn’t be an issue. Did they have enough time to freeze after rolling? That’s the only other thing I could think that went wrong.
My cookies spread out way too much. I weighed my butter and flour. I’m not sure what’s going on. (This isn’t the only recipe I’m having this trouble with. It’s just how my cookies turn out. ) any help would be wonderful!
Hi, Ruth! Since this is happening with many recipes, I would guess that your oven temperature is running a little lower than it is set to. Also, if you live in a really humid climate, that could cause issues. Hope that helps. 🙂
Can I use salted butter?
Yes you can, just omit the salt from the recipe. If you ever need the methodology and substitution amounts, be sure to check out my Salted vs. Unsalted butter article. 🙂
I sent you a pretty long comment with a question included. I don’t see that it posted. Maybe you have to review it first? I’ll wait until tomorrow to see if it’s here. Thanks!
Yes, I have to review all comments just to keep things clean and spam free so everything has to be moderated before it can be published 🙂
Glad you enjoyed the cookies!
Hi Sam,
I just made these cookies today and I love them!! I wanted to try them first before I gave them as Christmas gifts. That’s what I’m doing this year. I’ll be baking and make some candy and that’s what my family will be receiving this year. The cookies are amazing!! I used raspberry jam. I love the seeds. 🙂
Question- how do I store them, just leave them on the counter or should I keep them in the frig. This is the batch I made for myself that I’m talking about. Thanks!!
Hi Erin! I just store mine on the counter in an airtight container. No need to keep them in the fridge. So glad you enjoyed the recipe!! 🙂
I made these last night for a cookie exchange, but they are so good that I don’t want to give them away!!! 😜
😂 I definitely know how that goes! I usually have to make myself a batch as well. I am so glad you enjoyed them! 🙂
What is the best way to store them? Have a cookie fair next weekend at church and need to make this weekend. I would be putting the jam in before I bake them.
I wouldn’t keep them longer than a few days. Freezing them may work, but I have not tried it so I don’t know how the jam would hold up. If you do freeze them, you would want to separate the layers with wax paper.
These cookies are amazing my family loved them😍
Yay! I am so glad everyone enjoyed them! ☺️
My cousin saw me in July and said can I get a whole bin full of those thumbprint cookies for Christmas! My family goes crazy for these!
😂That’s an easy Christmas gift. I am so glad everyone enjoys them!
Excellent recipe. I appreciate the gram measurements.
I am so glad you like them! ☺️
I’m obsessed with these cookies, I seriously can’t thank you enough!! I’m just curious though, how would I store the dough (in case I get really lazy and decide to bake the next day)?
Thanks! 😊
Gali
So glad to hear you are enjoying them! If you want to store them I would probably recommend rolling them and making the thumbprint then I’d probably store them on a wax paper lined plate and cover with plastic wrap, just keep them in the refrigerator until you’re ready to bake (so long as it’s within 2-3 days, keep them in the freezer if it will be longer). I’d probably add the filling just before baking and if they’re refrigerated that long you probably will not need to freeze them as indicated in the recipe.
I hope that helps!
Hi Sam, I just found this version of thumbprint cookies. I plan to make dough tonight and bake today a cookie party. Just confirming- no baking powder?
Correct, no baking powder. I hope you love them! 🙂
Hi Sam!
My daughter and I watched you and your sister make these on Facebook.
We made them too and loved them, she does not like seeds either so we used seedless for the middles. Thanks for sharing this recipe!
Happy belated birthday! And, I love your cookie recipes!
Thank you so much, Joanne!! I am glad you enjoy the recipes!! 🙂 🙂
Glad to see that you have fully converted to the church of weighing ingredients. I’m going to pretend I had at least some influence on that 😉
These cookies look delicious. I have to try them out some time.
You definitely had a huge influence on that, and I can’t thank you enough for it! I just converted my mom to using a scale after she learned how much easier and more efficient it was, too! Thank you! 🙂 And I hope you like the cookies!
Sam, I look forward to your recipes every day, thank you for sharing.
I can’t wait to try this recipe I already made your chocolate chip cookies and everyone loved them I know these will be just as good.
I am so happy to hear this, Jeannie! Thank you for commenting to let me know that you enjoy the recipes, I really appreciate it!! 🙂