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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Michelle
Hi
I don’t have a microwave so putting the jam into a pot over low heat work. Just checking
Michelle
Sam
Hi Michelle! That will work just fine. 🙂
Jackie Smith
Delicious cookies, well-written recipe! I made these last night for the first time. I like to try a new cookie each year when I bake for Christmas, and these were my choice this year. I did have some cracking when I pressed them, but was able to easily fix them. Next time, I will weigh my flour to see if that helps. I followed the recipe exactly as written. I filled with Bonne Maman Mixed Fruit Jam, my husband’s favorite. These may become a regular for my Christmas Cookies!
Sam
I’m so glad everyone enjoyed them so much, Jackie! 🙂
Tom LeClair
Best scone, best chocolate cake, and now, best thumbnail cookies and fillers. Sam, your making a grandpa look very good in front of his grandsons. Thank you. And Merry Christmas to you and your family.
Sam
I’m so glad everyone has enjoyed them so much, Tom! 🙂
Donna Payne
How far in advance can I make before serving them?
Sam
Hi Donna! I usually like to serve within 2-3 days of preparing 🙂
Crystal
Do these cookies freeze well?
Sam
Yes, they do! Enjoy 🙂
karen lantgios
how do i freeze can i freeze with the filling?
Sam
Hi Karen! Are you looking to freeze before or after baking? If after baking, yes the filling can be frozen, if before I would shape and indent the cookies and then fill just before baking, just to make it easier to store. I hope that helps!
Dessa
These cookies turned out perfect. I measured my ingredients as suggested. I am not a baker and did think half-way through I may have picked a recipe that required too much. I used a tablespoon scooper but ended up with several more than 24 cookies so I’ll used a rounded tablespoon next time. 11 minutes was the perfect baking time. Everything in the video happened exactly as described with my recipe! I did use my thumb instead of a teaspoon as the teaspoon was sticking – even with the cookies rolled in sugar. These are for a cookie exchange and my cookies last night were a trial run. I am so happy with how these turned out – as is my family! I will not be changing one single thing when I make them again in a couple of days. Thanks for a lovely recipe!
Sam
I am so happy to hear this, Dessa! Thank you so much for trying my recipe, and for letting me know how it turned out for you!! 🙂
Jordan
What if I only have salted butter? Should I skip the salt portion?
Sam
Hi Jordan! That will work just fine. 🙂
Angela
Best thumbprint I’ve ever made/eaten
Kim
These cookies are amazing. They did take approx 30 minutes to bake though at 375 (normal altitude) with the tablespoon size balls. I think next time I might make minis.
Donna
These thumbprint cookies are perfect. Just a thought. My very frugal Mother would whip (with a fork) the unused egg white and roll the cookie in it, then roll the cookie balls in finely chopped walnuts. She didn’t add the jelly until they were baked….while warm out of the oven.
Theresa DeLuca
Best thumb print recipe I ever used. Thank you for sharing!
Nancy
I just made these and they’re amazing!! I followed the recipe and instructions exactly and they turned out perfect. Thank you!
Carolyn T
This looks great. Can the dough be frozen for a few weeks before christmas?
Sam
Hi Carolyn! That should work just fine! 🙂
Kate
These were a huge hit in my family! Made a double batch a week ago and they’re gone, even though I tried to hide them! I’m going to have to keep them coming, these are a staple at Christmas and these are the best ones I’ve ever made.
Sam
I’m so glad everyone enjoyed them so much, Kate! 🙂
Emily
Thank you for your video and clear tips on making these perfectly! I have a question: how will fruit butter be in replacement for the jam? I’d like to use some of the stuff I canned this past summer and have an amazing peach butter I’d like to try!
Sam
Hi Emily! It could work, but it may end up giving you a really weird consistency. I would try it with just a few before proceeding with a whole batch. Let me know how it goes if you do try it. 🙂
Pam
If I want to make the dough a day ahead, do you think that overnight in the refrigerator could be a substitute for 30 minutes of freezer time? In the past, I’ve had a problem with spreading thumbprints, so I don’t want to do something to cause that. Thank you!
Sam
Hi Pam! They should work just fine in the refrigerator overnight. I would definitely recommend covering them tightly so they don’t absorb any flavors from the refrigerator or dry out overnight. 🙂
Pam
Thanks, Sam. I made these today and they are my new Thumbprint recipe of choice!! They’re delicious and beautiful, with none of the dreaded “spread” that I often encounter with thumbprints. Thanks for a great recipe!