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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Erin
These were amazing! I skipped the sugar coating and instead dipped mine in the leftover egg whites and then rolled them in ground almonds, pecans, and shredded coconut. All were delicious! Will be making these every Christmas!
Sam
I am so glad you enjoyed them so much, Erin! 🙂
Jennie Baird
Do these freeze well after baking?
Sam
Hi Jennie! They should freeze just fine. 🙂
Jayna Bailey
I made these cookies a while ago and need to make then again soon! I sent them to a friend who just had a baby and her whole family loved them (including picky 8 year olds). They melt in your mouth and are delightfully fruity.
Sam
I am so glad everyone enjoyed them so much, Jayna! 🙂
Sarah McIntyre
These turned out great. I had to cook them a little longer than 11 minutes. I used cherry jelly on half and it was very good. The receipe was laid out very simple as well. Thank you.
Sam
I am so glad you enjoyed them so much, Sarah! 🙂
Angela
Can I use a cookie press with this recipe? Then use a piping back to place the preserves in the center circles of the cookie press shape? Planning to use the “star” shape cookie press disc. Thank you!
Sam
Hi Angela! Truthfully I have never tried it with this recipe, but given it’s consistency it would probably work. It may be slightly difficult to press because it is a little thick. If you try it I would love to know how it turns out. 🙂
Amy
Super easy recipe to follow and my cookies turned out amazing! Followed recipe exactly as written and used raspberry preserves and they are so good! Thank you for a great recipe!
Sam
I am so glad you enjoyed them so much, Amy! 🙂
Ann smith
Do not waste your time doing this awful recipe
Sam
Hi Ann, I’m really sorry to hear the cookies didn’t turn out for you! Could you tell me what your experience was? I am sure I can help you troubleshoot so you can have the same results that I do, I really love these cookies and would love to figure out what the problem is.
Anna
Ann Smith how about you don’t waste your time writing an awful, and rude comment 💛 these are some of my favorite cookies on here, completely fool proof and LOVEEE.
Christine
Can this dough be frozen?
Sam
Hi Christine! You should be able to freeze it without issue. I would recommend rolling the dough balls and pressing the thumbprint first. 🙂
Michelle
Hey Sam!
If I were to make these with almond extract what would you recommend? 3/4 tsp added to original recipe or swapping the vanilla out with almond extract completely?
Thanks!! I’ve made these following the recipe and they were delicious as is! I just really like almond…. 🙂
Sam
Hi Michelle! I would probably cut the vanilla in half and add almond extract. Keep in mind it is very potent so you won’t need quite as much. 🙂
TINA
Getting ready to make these tomorrow with my niece and nephew since they love jam!! Can I pre- make the dough today and refrigerate until tomorrow? Or will this cause a problem?
Sam
Hi Tina! You can pre-make the dough. I would recommend rolling the dough balls, pressing the thumbprints and then storing in the refrigerator in an air tight container. 🙂
Julia
Perfect mix of butter and flour. These cookies did not spread at all, held their shape and were so smooth. Great idea to add cornstarch. We filled ours with caramel hershey kisses (after baking), or sliced bananas with turbinado sugar. Made just under 3 dozen.
Sam
I am so glad you enjoyed them so much, Julia! 🙂
Dolly
I love to bake, but this is my first thumbprint cookie attempt. I used homemade peach preserves from our own tree, and these cookies are perfect!
Sam
I am so glad you enjoyed them so much, Dolly! 🙂
Christine
I have made thumbprints before and this recipe is the best, by far. The flavor resembles a cream cheese cookie and has the texture of a shortbread without being crumbly. It’s also not overly sweet, which is perfect for the jam to add that extra sweetness. I was able to get 28 cookies out of this batch. Thank you for sharing your recipe – I plan to add this to my Christmas recipe box!
Sam
I am so glad you enjoyed them so much, Christine! 🙂
Kelley H
Followed this exactly and weighed my ingredients! Love the video too.
Mine spread a bit. I made a batch where I rolled my balls a tad smaller & filled after baking & that seemed to help! Great tasting cookie! Apricot preserves taste awesome in these too!
Christina Christensen
Perfect perfect perfect! I’ve never made cookies from scratch before! I love love love to bake but for some reason for cookies I always run to the Betty Crocker bag mixes! I was hesitant to try this recipe because I don’t have a standing or handheld mixer….but doing everything by hand was worth it! These cookies are amazing and so buttery….I followed ur recipe exactly! I did however use strawberry preserves. They came out great and my kids and husband LOVED them! This will definitely be a regular in my home now! Thank you!
Sam
I am so glad everyone enjoyed them so much, Christina! Homemade is always better if you ask me. 🙂
Christina Christensen
I can’t wait to try your other recipes! 😋