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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Miriam Brown
On point, these cookies turned out exactly as promised. Your recipes are written so well. No guess work, and the best part of your recipes, is that you include the scaled weight of the ingredients. This is what ensures the results. FANTASTIC!!! This is a keeper. Have a blessed day.
Sam
This comment just made my day, Miriam! I am thrilled that you enjoyed it so much, thank you for commenting, I really appreciate it!
Meghan
I just made these, and they spread like nobody’s business — I’m high-altitude, so I figure that might have something to do with it. Do you have any tips for making sure they don’t fall?
Sam
Hi Meghan! I’m so sorry this happened. 🙁 While I’m not familiar with high altitude baking, a few of the common problems that result in spreading are your butter is too soft. If it’s too melty this can cause a problem, or if there wasn’t quite enough flour your cookies could end up spreading. 🙁
Country Girl
Maybe dough was a tad too thin. Thank you for your help.
Satah
Delicious! We added a bit of milk to smooth out the dough. Thank you!
michelle
my dough is so dry!
Sam
Hi Michelle. Did you weigh your flour? If not there may have been a little too much flour added. I have a post on how to properly measure flour to help avoid this problem. I hope this helps. 🙂
Country Girl
I just made a batch of these cookies. Love the consistency of the dough. The jam didn’t stay in place, it bleed. They taste great.
Sam
Is it possible the center was overfilled and the jam overflowed when baking?
Amy
I used homemade cranberry sauce & turbinado sugar!!
Sam
That sounds delicious! 🙂
Hillary
Hi! I’m planning to make these tomorrow. I’m wondering what you think about rolling them in chopped nuts (walnuts, most probably) rather than sugar? My mom used to make a thumbprint with nuts that way, and I’m tempted to try to recreate it, but with your amazing dough recipe.
Sam
Hi Hillary! The chopped walnuts will work just fine here. 🙂
Georgie
Can I chill the dough before rolling into balls? I want to just make up the dough ahead of time for my granddaughter to roll in the sugar and put in her thumbprint.
Sam
Hi Georgie! I would recommend rolling the dough balls and placing the indent before refrigerating. It really helps keep the cracks to a minimum. If you refrigerate the dough first you will need to wait a good bit for it to warm back up to prevent bad cracking. 🙂
Lisa
Can you roll in walnuts instead of sugar ?
Sam
Hi Lisa! That will work just fine. 🙂
Kiran
I love making these cookies with my little ones. Can the dough be frozen for a period of time? I am making another recipe and will have left over yolks, I was thinking of freezing batches of this dough for future cookies.
Sam
Hi Kiran! You can freeze the dough. I would recommend rolling the dough and making the thumbprint before freezing. 🙂
Diana Kimmell
Can this cookie be froze after it’s filled and baked?
Sam
Sure thing! 🙂
Nayy
Hi Sam, I plan on making these for christmas. I only have a 1 1/2 tbsp cookie scoop do you know how many cookies will I have? Do you recommend I double the recipe if the amount will be small?
Sam
This dough makes about 24 as it is so using a bigger scoop you would probably get somewhere around 15. If you want to double the recipe just make sure to double all of the ingredients. That being said, you can just use slightly less than a full scoop of your bigger cookie scoop to get closer to the 24 cookies. 🙂
Nayy
Awesome! Thank you so much for replying back your the only author that responds to all her comments fast you rock!
Sam
You’re welcome! I hope you love the cookies. 🙂
Christine Lombardo
These were the by far the BEST thumbprint cookies I have ever made. Rolling them
In sugar before making the thumbprint adds a delightfully texture and crisp to the cookie. The flavor of the dough is buttery and the vanilla really comes though. Don’t change a thing fantastic recipe.
Sam
I am so glad you enjoyed them so much, Christine! 🙂
Brenda Mills
I followed the recipe exactly and they turned out perfectly! Chilling the dough is the key and a step you cannot skip. I filled my cookies with pluot jam (plum/apricot hybrid) I made this summer. Beautiful and delicious! Thank you for the best thumbprint cookie recipe I’ve ever found and I have tried a lot of them!
Sam
I am so glad you enjoyed them so much Brenda! 🙂
Emm
Help! I added the full egg instead of just the yolk. Can this be salvaged? Ingredients are fully blended already.
I made it before and the recipe is great, I really don’t want it to mess up with the whole egg.
Sam
Hi, Emm! If the dough is too sticky to work with from the extra liquid of the egg white, you can add a bit more flour (you should only need a small bit more, if at all). The cookies may spread a bit more and they won’t be quite as tender but honestly I think they’ll still be quite delicious for you. I hope that helps!
Zee
Woww these are really good! I just made them and am very impressed. I used blackberry jam instead of raspberry, but I don’t think it was the best choice because the blackberry didn’t have as strong a flavor as raspberry probably would. But I’d definitely make them again! Thanks for the recipe!
Sam
I’m so glad you enjoyed them so much! 🙂