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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Louise
I’ve been searching for some time for a really good thimble print cookie recipe and was always disappointed …until now !! I bake a lot and have to say this recipe is amazing. it’s now my go to recipe for this kind of cookie and will be part of my yearly Christmas cookie trays.
Sam
I am so happy to hear this, Louise! Thank you so much for commenting!
Kathy McAllister
I have reduced sugar raspberry freezer jam. Is it fine to use for the filling or do you have other suggestions. Merry Christmas🎄
Sam
Hi Kathy! Yes, so long as you enjoy the taste of that jam it will be fine as the filling. Enjoy! 🙂
Deanna
These are amazing! They didn’t last a day in my house.
Mary
I’m having trouble forming the cookies because the dough is very crumbly, any suggestions?
Sam
Hi Mary! If the dough is crumbly it’s usually either because 1) it just wasn’t mixed enough or 2) (more likely) the flour was accidentally over-measured. You can continue to stir it and see if it comes together and some people have said they’ve added the egg white and been able to make it work, but those are my only suggestions besides starting over, unfortunately :-/
Merrily
I added 2 T cooking oil. Even at that, the recipe only made 16 cookies. Probably good, but wrong proportions.
Sam
Hmm, this sounds to me like an ingredient was accidentally mis-measured. Did you use 1 cup of butter (two sticks) or just one stick?
Esther
Tried these for the first time yesterday with my nephew and they are amazing! Had to make some more today! Thank you!
Sam
I’m so happy to hear this, Esther! Thank you for letting me know how they turned out for you! 🙂
Jane B
These turned out great! A tad sweet for my liking so reduced the sugar by 1/3. Chilled the dough outside (it’s cold) and worked all the same. Will definitely make again!
stacey kersting
yeah, I made these. Cam out fabulous, of course! I didn’t even chill the dough or the cookies at all. Didn’t spread. Look and taste wonderful. Thank u for this recipe. it’s a childhood fave of mine. Never chilled the dough on this one. We never wd have had that m
uch space in any of our freezers!
Rosemarie Primamore
Made 29, very easy and delicious
Stephanie Sihpol
Super easy to make a delicious! I’m keeping this one.
Cassidy
Hey there. Would it be to long to leave them cooling over night? I want to prep the night before and bake them as a Christmas morning surprise
Sam
Hi Cassidy! They will be fine to sit overnight. You can just refrigerate them if sitting overnight. 🙂
Kerry LaPine
Help!!! My dough is cracking and crumbling when I try to make the indent. What do I do to prevent this?
Sam
Hi Kerry! Unfortunately it sounds like there may be a touch too much flour in the dough. It might be helpful to see my post on how to measure flour properly 🙁
Emily T
Hi! Will this recipe work if you don’t freeze the dough first? I don’t have room in my freezer to do so.
Sam
Hi Emily! If you can’t freeze them they will need to sit in the refrigerator for a bit longer than 30 minutes. This helps keep them from spreading. 🙂
Emily T
Thanks for responding. I’ll try that.
Happy Holidays!
Laura
Very solid thumbprint cookie! Since I don’t have a kitchen scale, I scooped my flour into the measuring cup, which I’ve heard is a good way to avoid adding too much flour. Cookies are nice and soft on the inside, and a little crisp on the edges, great rich flavor. I rolled my cookies in gold and white decorating sugar for some extra flair and they turned out gorgeous! Thank you for the great recipe!
Ally
I am going to a dessert exchange and would like to make these cookies. I have a few questions. Can I make this cookie dough and refrigerate overnight before baking? If so, should I fill with the jam just before baking? Also, could I roll with coconut flakes instead of sugar and should I use an egg wash if I do? Thank you.
Sam
Hi Ally! You can refrigerate them dough overnight if need be. I would fill them right before baking. You could roll them in coconut flakes but I’m not sure how well they would stick. I’m not sure about the egg wash helping it but it’s worth a shot. Let me know how it goes. 🙂
Ally
The cookies were very buttery and soft. The coconut stuck perfectly using an egg wash of an egg and 1 tbsp water. I used strawberry and peach jam, but want to try raspberry jam next time.
Sara
Can the dough be frozen overnight?
Sam
After you indent them you can freeze them overnight if you’d like. They may need an extra minute or two in the oven. 🙂