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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Kay
So easy and delicious! My family loves them.
Sam
I’m so glad everyone enjoyed them so much, Kay! 🙂
Monique
Thinking of making a batch of these with Nutella. Anything to be concerned about? Also, if I use almond extract instead of vanilla, would I still use 3/4 tsp?
Sam
Hi Monique! The nutella will be a great filling for the cookies. If you use almond extract I would use much less since it’s much more potent. 🙂
Ruth
My go to for the best thumbprint cookies!!! My family & friends look forward to theses anytime of the year!!
Sam
I am so glad everyone enjoys them so much, Ruth! 🙂
Renan
What is the appropriate way to store these?
Sam
Hi Renan! You can store them at room temperature in an air tight container. 🙂
Renan
Thank you. The cookies are absolutely perfect. I love the raspberry jam. I made a simple icing out of confectioners sugar and milk and drizzled it over them for aesthetic purposes (although I find it suits them quite well). This is definitely a recipe I will come back to. Cheers.
Sam
I am so glad they turned out! 🙂
ST
Delicious! Soft and not too crumbly. And easy to make. Appreciated the helpful tips and clear instructions. I also recommend making these with kids as they will love helping with the thumbprints!
Sam
I am so glad you enjoyed them so much! 🙂
Joelle
Would these cookies work well for using Hershey Kisses instead of jam?
Sam
Hi Joelle! Yes I think that would work.
Joelle
These turned out SOOOO GOOD! My husband loved them for his birthday. I wish I could post a photo for you to see. They are beautiful, soft, crumbly, delicious cookies! The chocolate of the kisses melts just a little bit to help them to stick to the cookie and the melted chocolate lifts the cookie to another level. Great recipe.
Sugar Spun Run
I am so glad that you enjoyed the recipe and the cookies were a hit with your husband, Joelle. Thanks for trying my recipe! If you wish to share a picture you can do so by joining my Facebook Bakers Club or by sharing a photo on Instagram, tagging me @sugarspun_sam
Pella
Do you think adding crushed almonds to the recipe would affect it too much? I want the nutty flavor but don’t want to mess up the recipe either
Sam
Hi Pella! I think you could substitute some of the flour with ground almonds or almond flour, but having not tried it I can’t say for sure exactly how much you would need to swap. I think if you tossed some finely chopped almonds in there that would be OK too, so long as you don’t add too many to make the dough crumbly. I know that’s a bit vague but without having tried it myself it’s tough to be more specific.
Cammy Langevin
I am
Going to try these out today! I’m so excited! 😊
Sam
I hope you love it, Cammy! 🙂
Janet
Delicious! I followed the recipe to the letter and used unsalted butter. A round measuring spoon made consistent indentations. Strawberry jam was a bit sweet so next time maybe raspberry. Crumbly and buttery, picture perfect! Thanks for sharing!
Sam
I am so glad you enjoyed them so much, Janet! 🙂
Keriann
Hi there! These look amazing, I had a question. I bought the Williams Sonoma Thumbprint cookie stamp set as I’m trying this first year making Christmas cookies for friends and family! Could this dough work if I rolled it out and used the cookie cutters instead of forming the balls? This recipe looks amazing by the way and your video was so helpful for a new baker
Sam
Hi Keriann! I’m not quite sure how it would turn out.
Krista Carmichael
How do these freeze?
Sam
Hi Krista! They should freeze just fine. 🙂
Paige Russell
Excellent recipe! Perfect balance of crisp and tender, perfect sweetness! Thank you.
Sam
I am so glad you enjoyed them so much, Paige! 🙂
Alexa
I really enjoyed making these! They did crack a little but the flavor was not effected. I do not own a food scale so I knifed the measuring cups. I did not sugar roll the cookies and half-batched strawberry jam, the other half with apricot jam, topped with homemade lavender salt before baking and they turned out beautifully! Thank you for sharing 🙂
Sam
I am so glad you enjoyed the cookies so much, Alexa! 🙂
DeAnn
Hey there! I’m fascinated with the concept of lavender salt! Would you mind sharing your method to make this?
Cassie
I’ve made these three times and the first two times were perfect. The third time was uh not so great. I had a moment of pregnancy brain and chilled the dough in the fridge instead of freezer. The freezer is definitely necessary
Sam
🤣 O no! I’m glad you have enjoyed them. Congratulations on your little one! 🙂
Andrej
I know it’s still two months till Christmas and I am collecting the best cookie recipes I can find online AND THESE ARE FOR SURE THE WINNERS! They are crunchy on the outside and soft, melting on the inside. The sweetness is perfectly balanced! Thank you in advance for making my holidays even more exciting🤩
Sam
I am so glad you enjoyed them so much, Andrej! 🙂