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.
Karen
Just made them. They are fabulous. Thumbprint cookies have always been so trying for me. Flavor/taste was never the issue, but no matter the trick or tip I found and tried, they still spread. I tried everything. Until your recipe – the yolk and cornstarch seem to be the missing variables. Not only are they delicious, but they also they look gorgeous. Yaaaaay, no spread. I feel like I just won the lottery.
Thank you so much. I no longer view thumbprint cookies as my baking archnemesis :).
Sam
I am so glad you enjoyed them so much, Karen! 🙂
Laura
Forgive me if this has already been asked, but do you store these at room temperature or in the refrigerator? I’ve seen them stored both ways… just wondering what you recommend. 😁
Sam
Hi Laura! I store them at room temperature. As long as your filling doesn’t have anything that can spoil at room temperature you will be good to go. They won’t last that long anyways. 😉 Enjoy! 🙂
Bev
Hi Sam,
Curious if you’ve ever considered a recipe for marmalade sugar cookies.
Have never seen one out there (ok 1… but it doesn’t look great) and I know you’re a cookie genius. ❤️
Sam
Hmmm I have not thought about a marmalade sugar cookie. I will put it on my list and try to figure it out one day. 🙂
Jennifer D Stephen
this was delicious
Sam
I am so glad you enjoyed them, Jennifer! 🙂
Renda Bates
Can you tell me these freeze well and what is your recommended method would be?
Sam
Hi Renda! Yes the dough freezes well. I would roll the dough balls and wrap them individually and store them in a freezer bag. 🙂
Brittany
My grandma makes these except without sugared exteriors. She actually does a light drizzle of melted white chocolate over them. They’re incredible and definitely my favorite holiday cookie that she makes. I would highly recommend you try it if you haven’t already.
Sam
I lovvee adding a little extra chocolate! I try to find reasons to make them year round because I like them so much. 🙂
Cindy
These came out perfectly. I weighed my ingredients and didn’t have any problem with the dough being too dry. I used three different kinds of preserves and they all ended up tasting great.
Sugar Spun Run
I am glad that you enjoyed them, Cindy! Thanks for trying my recipe. 🙂
Jennifer Le Grue
I made these today and they are wonderful! I used apricot, strawberry jalapeño, and a triple berry jam which I made. Each one tasted great!!! Thank you for sharing your recipe!!!
Sam
Those fillings sound excellent, Jennifer! I think my husband would really enjoy the strawberry jalapeno filling. I am so glad you enjoyed them so much. 🙂
Pamela Whelan
I did half with peach jam and the other half with strawberry jam. They were delicious!
Sam
I love the sound of peach jam! I am so glad you enjoyed them. 🙂
Stefan
These look great. I wonder if the filling has some chewiness, which I love?
Sam
Hi Stefan! The filling shouldn’t really be chewy. 🙂
Natalie
Have you tried these without the egg yolk? My daughter is allergic to eggs and want to try making them.
Sam
Hi Natalie! They may fall apart a little bit and probably won’t be quite as tender but they may still turn out. I definitely think it’s worth a try. Let me know how it goes. 🙂
Arianna
Time shall tell how these taste! They look gorgeous, but I am pretty sure I burnt them. I’m 14 and learning to cook, and so far, these are one of the prettiest snacks I have made. Usually, my treats explode and look like mini volcanos( the kolaches I accidently used month-old meatballs in…) or look like they were grown in the garden(the weird stuffed potato skins I put green beans in)
Hopefully these taste great!
Sam
I hope they turn out awesome, Arianna! 🙂
Violetta Stott
Hi, thank you for your recipe.
Could I use Nuttella instead of jam?
Sam
Hi Violetta! Nutella will work fine here. 🙂
gishanthi
will it work if you replace half the flour with almond flour?
Sam
Hi Gishanthi! Unfortunately it would require other adjustments and I haven’t tried it to be able to advise on exactly what they would need to be.
Valentina
AMAZING!! This is the second time I make them and everyone loves them even those who don’t have much of a sweet tooth. Thank you for sharing your amazing recipes. Best wishes.
Sam
I am so glad you enjoyed it, Valentina! 🙂
Noreen
Thank you so much for the wonderful recipe and inspiration to try something different. I went with lemon curd and they were amazing!
Sam
I am so glad you enjoyed them, Noreen! 🙂
Vanessa Rodrigues
The cookies tasted wonderful. This recipe is a keeper. Thank you.
Sam
I am so glad you enjoyed them so much, Vanessa! 🙂