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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Alicia
Can you freeze these cookies with the jam or is it best to wait to fill once thawed and ready to serve ?
Sam
Hi Alicia! You can freeze the cookies with the jam in them already. 🙂
Caitlin
I made these because I couldn’t find my aunt’s recipe. Thankfully they turned out great. Tasted very similar to my aunt’s cookies(the only difference I think is that I am pretty sure my aunt uses cream cheese in hers). I am going to bake these again. I will follow the recipe better this time. I forgot to take the egg white out of the egg and I forgot to do the indents before I put it in the fridge.
Sam
I’m so glad you enjoyed them so much, Caitlin! 🙂
Drew458
I made these this afternoon. Turns out I only had extra large eggs, but that little bit of extra moisture from the bigger yolk made a very smooth easy working dough. I may have used a bit more vanilla than specified too. Dough was not crumbly. No cracking.
These are very nice cookies, not too sweet and not too shortbread-y. Recipe made 24 cookies. They will not go stale. They might not last until morning!
Sam
I am so glad you enjoyed them so much! 🙂
Devon
Hello! Just wondering if I could make the dough ahead of time and refrigerate overnight so I can bake them morning of for ultimate freshness?
Thank you!
Sam
Hi Devon! That will work just fine. Just make sure to store the cookie dough in an air tight container. I would probably make the indents before refrigerating so you don’t end up with a lot of cracks. 🙂
Sharon Sherman
What do you think of making a cream cheese filling (the kind used for cheese isle) putting it in the center and a little jam on top
Sam
That sounds delicious! 🙂
Susan
Hi can you double the recipe? I had another thumbprint cookie recipe but they fell apart when I put in tin to mail, so I decided to give your recipe a try. Any suggestions for shipping these .
Thanks
Sam
Hi Susan! You should be able to double this recipe without issue. They should be a pretty sturdy cookie so I don’t think there will be any issues shipping them. 🙂
Hannah
Perfect recipe! These came out SO yummy!
Michele
Holy cow!! I’ve always wanted to make these but had never tried-until today. I’m so glad I did!! They’re delicious!! The only trouble I had was the cookies cracking when I indented them. Easily fixed though by just smoothing out the dough. The cookie is crispy&oh so good!! Thanks for sharing!💕
Sam
I am so glad you enjoyed them so much, Michelle! 🙂
Aine
I would like to us almond flour for these thumbprint cookies can I do that?
Sam
I haven’t tried it so I’m not sure how it would work. If you try it I would love to know how it turns out. 🙂
Deann Collins
I make half with raspberry jam and the other half with green frosting for the filling. Very festive!
Sam
I love that idea, how festive indeed! Thank you for sharing, Deann! 🙂
Neha
Hi! Does this cookie dough freeze well? And for how long?
Sam
Hi Neha! I would probably roll the dough, press the indents in and then freeze them that way. They should be good for a few months in the freezer. 🙂
Neha
Thanks For your prompt reply! That is exactly what I had in mind. Will let you know how it goes for me💛
Tory
Hi!! I had the idea to make these and give as gifts in metal tins. How long do they stay good for at room temperature with the filling?
Sam
Hi Tory! They should be good for about 5 days at room temperature with the jam. 🙂
Kelly
So I made two of your recipes today: the honeycomb- I’ve been obsessed with making it after seeing it on a lot of baking shows (I will leave that review in the appropriate location); and these. My 10 year old son wanted “those cookies with the jelly in them”, but absolutely not a linzer tart- hates the powdered sugar on them and doesn’t approve of jam being sandwiched between 2 cookies 😂 these were delicious. Love the idea of rolling them in sugar. Definitely the go-to now for “cookies with the jelly in them”.
Sam
I am so glad everyone enjoyed the cookies so much, Kelly! Kids can be so picky. It’s pretty funny. 🙂
Jane Roberts
Thanks for the recipe, it was tasty! I wanted to clarify the size of the balls, though, because I came out with many more cookies than intended. I measured out 1tbsp of dough to make each ball. But when you said “1 Tablespoon-sized balls,” did you mean they should actually be comprised of about 2tbsp of dough? (the size of ball that could rest neatly in a round tablespoon once rolled, half below and half above the rim of the spoon)
Sam
Hi Jane! My dough balls are typically a rounded tablespoon of dough. When I scoop it with a tablespoon sized cookie scoop there is typically a little bit more dough than a tablespoon. You can see how I scoop them in the video. 🙂
Patricia Curesky
These are absolutely incredible. Highly recommended. Made them three times already. Thank you for the recipe.
Sam
I am so glad you enjoyed them so much, Patricia! 🙂