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.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Laura Poston
Can these be frozen? If so how long ?
Sugar Spun Run
Hi, Laura! Yes, if stored in an airtight container, they will last up to one month in the freezer. 🙂
Elyana
Hello, I tried this recipe but my cookie dough is sticky. How can I reduce/prevent the stickiness?
Sugar Spun Run
Hi, Elyana! The batter should be manageable to work it. If it is too sticky you can add a little flour. 🙂
Nubia
Hello I would like to use this recipe to make gluten free thumbprints. Do you have recommendations on the type and amount of flour to use? Thank you!
Sugar Spun Run
Hello, Nubia! Unfortunately, I don’t have experience with baking gluten-free desserts so I can not advise. 🙁
Tanya
This cookie dough is amazing and delicious. I was so happy to see perfectly shaped cookies come out of the oven that did not spread for once. They came out perfect. Thank you.
Sugar Spun Run
I am so glad that your thumbprint cookies turned out perfectly, Tanya! Thank you so much for trying my recipe. I hope that you enjoy them! 🙂
Kate Arthur
This is the first year I made these cookies for my family at Christmas, and they were a huge hit! I used my homemade, canned strawberry jam in the middle, and it was the perfect marriage of flavors. This will be an heirloom recipe for my family every year! Thanks!
Sugar Spun Run
I am so glad that you and your family enjoyed the thumbprint cookies, Kate! The homemade strawberry jam sounds perfect! Thanks for trying my recipe and for commenting. 🙂
Susan L Vslencia
Can u use lemon curd
B.Kime
Very tasty and delicate, got lots of compliments at Christmas. I personally prefer more of a shortbread cookies for thumbprint cookies, but these were very good.
Sugar Spun Run
I am glad that the thumbprint cookies were a hit at Christmas! Thanks for commenting. 🙂
Kathleen Sutherland
Thanks for this recipe. I use it all the time, and it’s always a hit.
Sugar Spun Run
Thank you so much, Kathleen! I am so glad that you enjoyed the recipe and that the thumbprint cookies have been such a hit! 🙂
Bee
Loved them but I used jelly and the jelly ran I didn’t relive the difference it made but the cookies were still amazing
Sugar Spun Run
Oh no, Bee! I am sorry that the jelly ran. I could be that too much was added or the jelly was not thick enough and more of a preserve was needed. Regardless, I am happy they still tasted delicious. 🙂
Leigh Anne
Absolutely DELICIOUS!! This was my first time making thumbprints and they turned out amazing. They are the BEST I have ever eaten. My daughter took some to work and everyone loved them. The recipe was easy to follow and the tips were extremely helpful. Thanks!!
Sugar Spun Run
That is wonderful, Leigh! I am so glad that the cookies were enjoyed by all. Thanks so much for commenting. 🙂
Lois Jean Huffington
These cookies did NOT disappoint! I saved making these for last…sort of a last taste for the season…they are delicious! The first bite had me thinking…”Oh my soul!”
The recipe was exact for me. I didn’t need to add a thing!
I did have to refrigerate the dough for twenty minutes in order to work it into balls…I’m thinking our “room temperature” for the softened butter is warmer than others…my husband is a senior who likes to be warm!
Regardless, thank you SO much for the recipe! I did roll them in sugar! I decided on half raspberry and half apricot…such a good decision!
Sugar Spun Run
I am so glad that you enjoyed the thumbprint cookies, Lois! Apricot and Raspberry sound like the perfect pairing. Thanks for trying my recipe and for commenting! 🙂
Olivia
These cookies are absolutely amazing ! Perfect and buttery !
Sam
I am so glad you enjoyed them, Olivia! Thank you for commenting, I appreciate it 🙂
Amy
Yummy and easy and the tips were on target! Thanks for sharing!
Sam
So glad to hear that the tips were helpful and the cookies turned out so well, Amy! Thank you for commenting, I appreciate it 🙂
Carmen Gruenfelder
Once they cool – do we store in air tight containers or fridge?
How long do they stay fresh?
Sam
Hi Carmen! Store in an airtight container at room temperature. They’ll stay fresh for about a week.
Kathy
Totally delish!!! Simple easy & impressive as a hostess holiday gift! I found 11 min is not long enough though. It’s more like 15 min
Sam
I am so glad you enjoyed the cookies, Kathy! 🙂