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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Barb
Gotta say — these are the bomb diggity. Made a batch (I ended up with 26) using strawberry preserves, orange marmalade, peanut butter/nutella, and orange chocolate slices… All delicious. They’re disappearing very quickly from the cookie jar. It’s a little alarming, even. A+ recipe, many thanks for sharing. Will be reusing it often!
Sam
I’m so glad everyone enjoyed them so much, Barb! 🙂
Judy
Made these with my 7 year old daughter and they turned out delicious! Thank you! Will use this recipe every Xmas from now on!
Sara
This recipe is great. Turned out exactly as I had hoped! Thank you!!!
Mary
Loved these cookies! I usually make a Finnish Ribbon Cookie (with Jam) and these taste very similar. I topped them with a bit of glaze…they were sooo good! Love your recipes and your videos are so easy to follow too. I’ve tried 3 recipes so far this week lol (and they were all great)
Emily Knight
These were perfection. I grew up making jam thumbprints every Christmas with my mom, and I was craving them this year. Didn’t know what recipe we used growing up, but a quick search found this recipe, and it looked close to what I remembered. Wow. Divine. Even better than when I was a kid. I was planning on handing out to neighbors, but they were just so so good. My inner Grinch refused to share. So I ended up making a second batch. I might have to make another, as the first two are almost gone. Just perfection. I printed it out and put it in my binder of “keepers”.
Sarah
Made these for Christmas eve, and they were so easy to make!
April Bishop
Good
Frankie
These cookies are so YUMMY. I made them the other day and my family loved them! Instead of coating the dough with sugar I coated with egg whites and then crushed walnuts – so good, takes it to the next level.
Marcy
If I only have salted butter, how much should I reduce the salt?
Sam
Hi Marcy! I have an article on using salted or unsalted butter you can refer to. 🙂
Marcy
Thanks for the quick response. The article was very helpful. My friends said it was possibly the best cookie ever. I used Bonne Mamam BlackBerry preserves and also their four fruit preserves. By far the blackberry was best. It provided that tart sweet contrast. The four fruit preserves was too sweet. I agree, best cookie I’ve made in a long time!
Lindsey
I’m working on portioning these out now, and it’s turning out to be more than 2 dozen. I’m using a tablespoon to measure. Is it supposed to be a rounded tablespoon? I’m just doing it as if I’m measuring exactly 1 tablespoon for each ball. Will these work if I leave them as is if they are too small?
Sam
Hi Lindsey! They will work if they are slightly smaller but I typically use a 1 tablespoon sized scoop. They may just need a minute less in the oven. 🙂
Shara
They are closer to two tablespoons. I thought it looked like there were way more than 24 one-tablespoon sized balls of dough, so I weighed the entire mass of dough and divided by 24. I have a cookie scoop that holds two exact tablespoons, and 1/24 of the dough filled almost the entire scoop. So, I’d either use a rounded tablespoon or a two-tablespoon scoop.
Tara
I’ve made these a couple times and they always turn out delicious. I like to roll them in vanilla sugar for added flavor. A good jam really makes the recipe. I made some kiwi jam which is pretty good, but my strawberry really makes them shine. I ended up eating a whole batch right out of the oven… oops.
Although, even if I weigh the ingredients I never get a dry/crumbly dough. It’s normally like a thick batter and I have to add around half a cup more flour just so it doesn’t stick to my hands. Perhaps it’s because I use a dairy free butter? I’ve never had trouble using it with any other recipe.
Sam
Hi Tara! If you are weighing the ingredients and not substituting anything else, and chilling it for the required time, my only guess is that the butter is causing you issues. I’m glad you still enjoyed them though. 🙂
adelle dauz
these look and taste amazing, great recipe! instead of a sugar coating i used coconut flakes with a tiny bit of brown sugar, and it worked out just fine! 😉
Jen
I don’t have cornstarch. Is there a substitute I can use?
Sam
Flour works as a substitute. 🙂
AR
I made these cookies before and they lasted less than 2 days!
I want confirm cause I forgot 🙁 … The egg yolk should be room temperature, right?
Thanks!
Sam
I’m so glad everyone enjoyed them so much! It’s always best if all ingredients are at room temperature. 🙂
Manda
These came out great! Such a versatile batter. The key was to freeze them for exactly a half hour, let them only sit out while I filled them with jam and they baked up perfectly. The less ‘liquidy’ the jam, the better. I baked some with a cran, apple, date jam I made that really held its consistency and wasn’t runny, those didn’t budge. I also made some with a blackberry jam that I thinned with key lime juice and it sort of seeped into the dough and didn’t look as pretty. Next time I’ll roll them a bit larger and flatten slightly since they didn’t spread at all. And my go-to ‘thumbprint’ is always the back end of my lemon reamer! Thanks for this recipe!