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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Alina
These are great! Saved this recipe for future Christmases, thank you for sharing it!
Sam
Thank you so much, Alina! I am so glad you enjoyed them. 🙂
Donna
I’ve made different versions of these cookies over the years, all with great success. But I had a problem with this particular recipe.
I made 3 batches, one with apricot preserves and two with seedless raspberry jam. My first batch with the raspberry jam I followed the directions and microwaved the jam for 10 seconds but it bled terribly into the dough (which I had put in the freezer for 30 minutes beforehand).
For my second batch with the jam I used it straight from the refrigerator and stirred it vigorously to break up any lumps. Again, it bled terribly and looked just awful. I’ve never had this happen before.
Have you ever had this happen and/or do you have any advice because they tasted lovely.
Thanks in advance!
Sam
Hi, Donna! That is so weird, I have never had this problem. What kind of jam are you using? I’d like to compare it to the one I am using and see if there’s a big difference.
Benny
Perfect from the first try! Used homemade grape jelly and Hershey’s kisses as fillings. Both were a great success. Only thing…my oven diesn’t heat very well so I had to bake them a bit longer, 16min.
Sam
I am so glad you enjoyed them, Benny! I hate when the oven isn’t working right it’s so frustrating, but at least you could still enjoy some tasty cookies. 🙂
Marie
I accidentally used self rising flour in the batter instead of all purpose. My cookies are doomed:(
Sam
O no! How did they turn out?
Anna
The cookies came out so so good. The cookie itself has a very soft texture and is not crunchy at all, which is exactly what i was looking for. Will definitely make these again!
Sam
I’m so glad you enjoyed, Anna! Thank you for commenting and letting me know how they turned out for you, I appreciate it!
Mel
Can the cookies be frozen once baked?
Sam
Hi, Mel! I haven’t tried it, but I don’t think there would be any issues doing so. 🙂
John
Great Recipe! 👍
Sam
I’m so glad you enjoyed, John! 🙂
Sarah
I loved this dough as thumbprints! Would it work as a rolled dough for cutout sugar cookies?
Sam
I think this would work, just make sure the dough has chilled sufficiently before attempting to roll them out. 🙂
David
Ok to make dough a day ahead?
Sam
Yes that should be fine I would just cover it and stick in the refrigerator. 🙂
Jill
Rolled in vanilla sugar/sugar mix, and used a pastry bag to pipe into the holes. Made it super easy and fast! Yum!
Sam
I am so glad you enjoyed them, Jill! 🙂
Stacie
I made two different kinds of thumbprint cookies yesterday. This recipe was the best. These are absolutely amazing and so easy to make! Thank you for sharing!
Sam
So happy to hear this! Thank you for letting me know how they turned out, Stacie! 🙂
Diane
Delicious. Kept in fridge for about half hour before baking. Hubby says that are as good as Mom’s. That’s high praise.
Sam
I am so glad you enjoyed them, Diane! 🙂
Dee Bean
I’m trusting your husband here and this version will be my contribution to family cookie baking this Sunday.
So
Sorry just saw answer to my earlier question – it makes 2 doz 😆 disregard it! Going to do this for a cookie exchange
Sp
How many cookies does the recipe make?
Bella
Hi Sam, my dough is super crumbly! What do I do?
Sam
Hi Bella, if you keep stirring with your mixer it should come together. If it doesn’t, is it possible that the flour was over-measured?