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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Noreen
I followed the recipe as written and these turned out amazing-delish! My new fave! Thank you!
Sugar Spun Run
That is wonderful, Noreen! I am so glad that you enjoyed the thumbprint cookies. 🙂
Liv
11 minutes is definitely not enough time for these cookies. It took a good 15 for mine to cook and I’m still not sure they’re done. You should really include preferred consistency in recipes. Aka the cookie should be firm vs soft
Sugar Spun Run
Every oven is different so the time listed is approximate and what worked for me personally. I am sorry that they took longer for you, but I do hope that you enjoyed them. Thanks for trying my recipe, Liv! I appreciate your feedback. 🙂
Terri
Mine came out perfect! I made them for a cookie swap and many people said they were their favorite and asked for the recipe. Thank you for sharing!
Sugar Spun Run
That is wonderful, Terri! I am so glad that the thumbprint cookies were a hit! Thanks for commenting. 🙂
Tara
I adored these cookies. I have already made them twice. My only question is how do you keep the dough from cracking when you are creating the thumbprint? No matter how much I worked the dough my cookies came out cracked. Do you have any recommendations?
Sam
I’m so glad you enjoyed them, Tara! What works best for me to prevent cracks is I roll the dough into balls and immediately make the indent after rolling. The dough will be slightly warm from your hands and more malleable and less likely to crack when indented right after rolling. I hope that helps!!
Vivian
Best cookies I’ve ever made. We used orange marmalade and they are fantastic.
Sugar Spun Run
The orange marmalade sounds delicious, Vivian! I am so glad that you enjoyed the thumbprint cookies. 🙂
Stephanie Mendoza
I can’t wait to try them! Do they keep well for a couple days?
Sugar Spun Run
Hi, Stephanie! Yes, they will last up to one week if stored in an airtight container. I hope that you enjoy the thumbprint cookies. 🙂
Stephanie Mendoza
They are amazing, thank you so much for the recipe ❤️
Sam
You’re very welcome! So glad you enjoyed 🙂
Frederick
I filled mine with homeade peach preserves I had made over the summer. Thanks for the recipe?
Sugar Spun Run
That sounds wonderful, Frederick! I am so glad that you enjoyed the thumbprint cookies. 🙂
Jo
I very rarely write comments for recipes, but this one absolutely deserves it!
I weighed my ingredients and followed the instructions: absolutely perfect. The cookies are not too sweet, they are set nicely With the perfect balance of being cooked and still soft! I am going to make this recipe again right now!
Sugar Spun Run
Hi, Jo! I am so glad that you enjoyed the thumbprint cookies. Thank you so much for commenting and for trying my recipe! Good Luck with your next batch! Happy Baking! 🙂
Rennie Clausen-Soir
These are delicious! With apricot and strawberry jellies, I have a beautiful display of colorful and flavorful cookies. And my little kiddos helped.
Sugar Spun Run
I love it! I am so glad that you enjoyed the thumbprint cookies, Rennie! I hope your kiddos had fun helping. 🙂
gabrielle musto
this was my first attempt at thumbprints…I am so pleased I found your video!…everything turned out great!!
Sugar Spun Run
That is wonderful, Gabrielle! I am so glad that you enjoyed them and you found the video helpful. Thanks for trying my recipe! 🙂
Deb M
Delicious and the grands had so much fun making them with me!
Sugar Spun Run
I am so glad that your grandchildren had fun making the thumbprint cookies, Deb! Enjoy! 🙂
Kim
Came out perfect !!!
Sugar Spun Run
That is awesome, Kim! I am so glad that it worked out so well. I hope that you enjoy your thumbprint cookies! 🙂
Kelsey
Just made these – delicious! Used salted butter and omitted the salt, strawberry jam instead of raspberry (all I had on hand), and baked extra 5 mins. Used a stand mixer and ingredients were very crumbly, BUT if you finish by hand, as stated in recipe, it comes together nicely (warm hands + cup of butter = smooth dough 🙂 ). First time making these type of cookies and will definitely be making again! My quality controller (aka boyfriend) also approves…though did discover the cookie cools down faster than the jam haha 😂
Sugar Spun Run
Your comment made me laugh, Kelsey! I myself have not had patience and have bitten straight into the hot jam. His poor tongue. I am glad that you both enjoyed the thumbprint cookies. 🙂
CeeCee
Excellent recipe. Easy to follow and your tips are great. My batch turned out wonderfully.
Sugar Spun Run
I am so glad that you enjoyed the thumbprint cookies and they turned out wonderfully CeeCee! Thanks for commenting. 🙂
Steve
This recipe is great! We used this dough in a cookie press with a flower design and simply created a depression for the jam and the cookies were beautiful and delicious! Definitely worked for a spritz/thumbprint hybrid! We made sure to measure by mass and the resulting dough was definitely not too dry.
Sugar Spun Run
I love the idea of the flower design, Steve. I can only imagine how beautiful they look. I am glad that they taste delicious too. Thanks for commenting. 🙂
Kim
Made this recipe this morning and the taste was good but they were impossible to indent without cracking. I did measure everything out as stated so maybe will try a little less flour next time. I made half with raspberry jam and half with apricot jam.
Sugar Spun Run
Hi, Kim! I am glad that you enjoyed the thumbprint cookies. I am sorry that you experienced cracking. 🙁