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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Hi I have two questions. If I make the dough a few hours before I can cook them how do I store the dough?
And what can I use instead of cornstarch?
Thanks these look amazing.
Hi Alayna! Just refrigerate the dough until you need it and flour will work instead of cornstarch. 🙂
Thank-you.
These turned out amazing and were a huge hit.
I’m so glad you enjoyed them so much! 🙂
Thumbprint cookies are my favorite. Loved your video to. Cookies came out perfect. Did you ever roll in chopped nuts before baking? My mom always did. Do you think that is possible.
Thanks
I’m so glad you enjoyed, Marilou! I don’t roll mine in nuts but you definitely could! Roll the dough between your palms briefly to warm it before rolling through the nuts to help them stick.
Usually thumbprint cookies are just “meh” for me, but I had some crabapple jelly I wanted to use up, so tried this recipe. It’s really good. REALLY good! The taste is a perfect blend of flavours, slightly crispy on the outside and met in you mouth smooth on the inside. They hold their shape well, did not crack at all, and look really pretty. They keep well too. They did not get mushy after a few days. Will definitely make again!
I am so glad you enjoyed them, Pauline! I didn’t know you could make crabapple jelly. We only ever threw them up so the bats could eat them. 🤣 I will have to give it a try one day. 🙂
The crabapple jelly worked perfectly! Sorry, bats, less for you!
This was my first time making thumbprint cookies, they were amazing! The shortbread was perfect!!
I am so glad you enjoyed it so much, Susan! 🙂
Love these !!! I make them all the time . Question . Can I make the balls ahead with prints and freeze ? I want to bake them 2 days later
Hi Natalia! That will work great! You may need an extra minute or so in the oven baking from frozen. 🙂
I’d like to make these ahead of time, how long will they last at room temp?
Hi Susan! They should last about a week in an air tight container. 🙂
These are amazing cookies! I made them for the first time for a bridal shower. They are delicious and I will be making them often! I did use salted butter and omitted the salt. Yummy!
I am so glad you enjoyed them so much, Mary! 🙂
These are delicious – one of our favorite cookies!
I’m so glad everyone enjoys them so much, Glenda! 🙂
Awesome!
My family really enjoyed this recipe. I used my own homemade peach jam, added a couple drops of almond extract, and utilized my homemade vanilla sugar for the rolling.
I am so glad everyone enjoyed them so much, Jennifer! Homemade peach jam sounds incredible! 🙂
Very happy this was on the first page of google when searching for thumbprint cookies. Absolutely delicious in taste and texture, buttery and soft, and complimented my pluot preserves so well. Thanks for the recipe!
I am so glad you enjoyed them so much, Megan! 🙂
Why is the cornstarch not mixed with the jam?
Hi Nancy! I’m not sure what you mean, but you should not mix the cornstarch with the jam, it goes in the cookie dough (step 4).
Thank you so much for sharing! I use this recipe for every holiday in my family and they are always the first thing to go! But no matter how many times I try, I can’t seem to get that last step right 😉
I am so glad you enjoy them so much! The last step is DEFINITELY the hardest! 🤣
Okay, first of all- your site is always the first one I come to when I need a dessert that I know will please everyone. Your recipes are always PERFECT! I made these with some wild berries I foraged and made into a jam and they were a huge hit, so I’m back making them again! Such a winning recipe. Thank you!
I am so glad you enjoyed them so much, Lindsay! 🙂
I used homemade plum jam in my recipe. My parents tree had so many fall and rot so what better way to use it than to make cookies!
Plum jam sounds delicious, Ryan! I am so glad that it worked perfectly in these cookies. Enjoy! 🙂
Hope this can be published just for more ideas…I put in some cream cheese then maraschino cherry on top…also nutella,,,with cream cheese can also use lemon juice in I and zest of lemon for dec
Thank you so much for sharing, Anne! 🙂