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.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Priscilla
Amazing! My first batch came out crumbly and I had realized that I forgot to weigh my flour. My second batch was better! I didn’t even end up using all my my flour mixture, I kept eyeing my dough to make sure it wasn’t getting dry. Once my mixer starting over working I used my hand and kept adding flour by hand until I was comfortable with the consistency. My balls did crack just a little when I pressed with my thumb but nothing too crazy. I used snickers raspberry preserves. They’re SO GOOD. I’ll be making more next week!
Sam
I am so glad you enjoyed them so much, Pricilla! I love the sound of the filling! 🙂
Priscilla
I meant smuckers lol!! But Im making these again and i think i just realized that I only used 1/2 c of butter the first time. They still came out great lol! Can’t wait to try them with the correct amount of butter 🤦🏽♀️🤣
Sam
🤣 Sounded pretty tasty though. 🙂
Michelle
Excellent taste. Even rolled mine in pecans
Karen
Just made these delicious cookies. The cookies turned out beautifully! I sifted powdered sugar on the cookies. So pretty! Yum!
Sam
I’m so glad you enjoyed them so much, Karen! 🙂
Sam
These are THE best cookies! I don’t normally love my own cooking/baking but these are just amazing. Do you need to refrigerate the cookies after baking or are they safe to leave at room temp? How long do they last?
Sam
Hi Sam! They will be fine at room temperature in an air tight container for a week. 🙂
Domini
Can I sub vanilla extract for almond extract?
Sam
Hi Domini! You can use almond extract but you will want to use less as it’s more potent. 🙂
Deb Zieno
I can’t seem to form a ball that will stay intact when I do the thumbprint. They fall apart. It’s like there isn’t enough moisture in the dough ☹️
Sam
Hmmm did you weigh your flour or use cups? It sounds like there may have accidentally been too much flour added. 🙁
Deb Zieno
Thank you for responding. I ended up adding more egg which helped.
Hanon AlDulijan
I had the same problem
Sam
Hi Hanon! Did you weigh your flour?
Nancy C
Just made these tonight and they are delicious!! Followed recipe exactly. Fun times making with my son during a snow storm today!!
Sam
I am so glad you enjoyed them so much, Nancy! 🙂
Heather Horton
Best recipe yet for Thumbprint cookies.
Sam
I am so glad you enjoyed them so much, Heather! 🙂
Katie Aich
Can these be frozen after filled with jelly?
Sam
That will work just fine. 🙂
Domini
I plan on making these for Christmas. Do you think substituting vanilla for almond extract would change anything expect the flavor?
Sam
Hi Domini! The almond extract is a little bit stronger so I would use less but it would work. 🙂
Lorraine
How would you store these cookies? In a tin at room temperature?
Sam
That will work great, Lorraine! 🙂
Christine Reilly
I followed the recipe exactly, and they turned out great. They were easy to make. It was cold enough outside that I could save some freezer space and just put the cookie sheets with the dough outside to get cold for 30 minutes. My daughter wanted powdered sugar sprinkled on the top at the end, and that worked out nicely as well. Thank you
Sam
I’m so glad you enjoyed them so much, Christine! I love the idea of chilling your pans outside. 🤣
Ildi Hyde
Just made these cookies today with raspberry jam and oh my ! Amazing !
Thank you
Sam
I’m so glad you enjoyed them so much! 🙂
Pamela Patterson
Oh my gosh! I just made these and they are amazing. I followed the recipe exactly as written. They came out perfectly.
Sam
I’m so glad you enjoyed them so much, Pamela! 🙂
Debbie
This thumbprint cookie recipe is a favorite with my son in law. I add rolled nuts to the cookie dough for a little texture. I also add the preserves after the cookies come out. The jam never spreads this way, and you wouldn’t know the difference, especially since the cookies are still hot when I add the preservers afterward.
Sam
I’m so glad you enjoyed them so much, Donna! 🙂