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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Pam
A definite hit at my house. Peach and strawberry jam
Sugar Spun Run
I am so glad that your family loved the cookies, Pam! I love the filling choices too! Yum! 🙂
Angela
Very good and I used my own homemade strawberry jam inside! Thank you for the recipe!
Sam
You’re very welcome, I’m so glad you enjoyed! 🙂
Maya Mousa
Amazing! These were really good, but i needed to add a cup and a half more flour. i used orange jam, since it was my mom’s favourite, and i made these for mother’s day. Other than the flour problem, it was great. definitely recommend.
Sam
I am so glad everyone enjoyed the cookies so much, Maya! 🙂
maya mousa
These are amazing! I made this for my mother for mother’s day, and I used orange jam(it’s her favourite). I found these easy to make, despite being only 13. But when I was done making the dough it was of a creamy consistency instead of crumbly. (i put in a cup and a half more flour and it turned out fine) Other than that, this recipe is great.
Sam
I am so glad you enjoyed the cookies, Maya! 🙂
BR
Amazing cookies. Was easy to follow the receipe & the end result ,!toooo good.!we just gobbled them up.
Thanks
Sugar Spun Run
I am so glad that you enjoyed them! Thanks for commenting. 🙂
Bev Ostertag
Luv these cookies! They are so easy to make and the Grandchildren asked me to make more Please!!
Sugar Spun Run
I am so glad that you loved them, Bev! Thank for trying my recipe. 🙂
Imani
ABSOLUTELY DELICIOUS!!! I know you said to wait until they cooled but I couldn’t help myself! For my filling I made a strawberry compote with 1 pint of stemmed strawberries, 2 tbsp white sugar, 3 tbsp lemon juice, and 1 tsp of cornstarch.
Sugar Spun Run
Your strawberry filling sounds incredible, Imani! I am so glad that you enjoyed the recipe. Thank you for commenting. 🙂
Kristen
Just pulled these out of the oven 20 minutes ago…we ate 1 immediately not gonna lie. These are soooo good! I thought they would be super sweet since they have 2 kinds of all that sugar but they’re surprisingly just right. We have a cow dairy allergy and Country Crock Avocado Oil Plant Butter is all I had. I had to use a touch more flour with the plant butter and cook them for about 3.5 minutes longer. They’re great!!!
Sugar Spun Run
I am so glad that they turned out well and you enjoyed them, Kristen! Thank you for trying my recipe and for commenting. 🙂
Debbie
I made these with a guava paste filling- fabulous!
Sugar Spun Run
That sounds delicious, Debbie! I am so glad that you enjoyed the cookies. 🙂
Eric
Excellent results. The cookie is light and delicious!
Thanks.
Sugar Spun Run
I am so glad that you enjoyed them, Eric! Thank you for commenting and for trying my recipe. 🙂
Monica
Finally an excellent thumbprint cookie recipe. They came out amazing. Heaven.
Sugar Spun Run
I am so glad that you enjoyed the cookies, Monica! Thank you so much for commenting. 🙂
Casey
There are a lot of thumbprint recipes out there, but for some reason I picked this one…. and it did not disappoint!
I don’t know what I did wrong, but I must’ve measured the wrong amount of flour, mine ended up like a thick cake batter. I added more flour and then folded it in and got it to a lovely thick paste.
They were perfect! Have bookmarked this one again. High toy recommend eating freshly warm out of the oven for a melt in your mouth moment to die for!
Sugar Spun Run
“A melt in your mouth moment to die for” I love that, Casey! I am so glad that you enjoyed the cookies and I appreciate the feedback so thank you for commenting. I can’t wait to hear what recipe you try next! 🙂
Susan
Looked through a lot of thumbprint recipes, very happy I chose this one. My only difficulty was getting the right texture – I did weigh the flour but the final dough was a bit dry, it was not possible to avoid cracks however I tried to roll and otherwise coax them. It’s pretty cold and dry here in Maine, so that might be the issue. I was wondering if you might be able to find a way to describe what the dough is like when it comes together?
Anyway I love the recipe, your video is great. I filled half with homemade raspberry jam and half with sliced toasted almonds and caramel sauce (mmm!). I was very happy with the final result even if they weren’t particularly pretty. Next time!
Sam
I’m so glad you enjoyed the cookies, Susan! It very well could be the weather, if you want to take a look at my video below the recipe you can see exactly how the dough looks at about 3:04 in the video (if you have ad blockers on you may need to disable them temporarily in order to see the video). I hope that helps!
Kathleen Sutherland
Excellent recipe. Always a hit.
Sugar Spun Run
Thank you, Kathleen! I am so glad that you enjoyed the thumbprint cookies! 🙂
M
Great recipe! Very kid-friendly. I made it with three 5 year old boys and survived 🙂 The cookies were huge so took more like 20 minutes to bake, and we did some with chocolate chips in the middle, some with jam, and some with both…I think the combo ones were the tastiest, but I’m a monster. Thanks!
Sugar Spun Run
I love it and I love your choice of flavor combos, M! Thanks for trying my recipe. I am so glad that you enjoyed the thumbprint cookies! 🙂
Gabriella
Absolutely delicious! I just knocked up this recipe using some prune compote I had left over in the refrigerator. UNBELIEVABLE….my son told me they were so good that I needed to sell them! LOL.
Sugar Spun Run
What a sweet comment to receive. I am so glad that you and your son loved the thumbprint cookies. Gabriella! Thanks for commenting. 🙂