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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LA
Are you able to make this dough ahead of time and keep in refrigerator for a day or 2? Before the rolling into balls and rolled in sugar step. If so, how should it be stored?
Emily @ Sugar Spun Run
That will work just fine. Just make sure to store the cookie dough in an air tight container. We suggest making the indents before refrigerating so you don’t end up with a lot of cracks. 🙂
LA
Thank you so much!
Donna
I made these today and they are absolutely delicious!!! Definitely will be on my list of cookies to make for Christmas every year now. Thank you for the recipe!!
Emily @ Sugar Spun Run
Wonderful! We love hearing that. Enjoy, Donna! 😊
Alanna
These are really good. I wanted to try them out to add into our Christmas cookies this year and they are definitely a keeper. They are so soft, which I love! My daughter declared them her new favorite cookie. Thanks for the recipe!
Emily @ Sugar Spun Run
Thank you for using our recipe, Alanna! We’re happy your daughter loves them so much ❤️
Stacie
I love this recipe it’s the 3rd year I’m making them. I also use habanero peach jam too.
Emily @ Sugar Spun Run
Wow, that’s great to hear! Thanks for using our recipe year after year, Stacie! ❤️
Stefanie
Hello! So excited to try your recipe and I love your site. Can I make these ahead if time and freeze?
Emily @ Sugar Spun Run
You sure can! Enjoy, Stefanie 😊
Lynne Mutch
I made these cookies and used a thimble to make the thumbprint. It works perfectly. My husband wants me to make another batch but make them a little larger. They are now his favorite. I used homemade five berry jam, however, plan to try different jams next time. I love your recipe.
Emily @ Sugar Spun Run
Great idea! Thanks for commenting and trying our recipe, Lynne! Enjoy 😊
Kathy
Can you freeze them after making?
If not, how long can you make them in advance ?
Emily @ Sugar Spun Run
Yes, you can! Enjoy 🙂
D
Hi,
I was wondering if you have ever had someone try this with glutenfree flour and have success?
Thanks!
Emily @ Sugar Spun Run
Hello! We haven’t had anyone that’s made a gluten-free version leave a comment/review, but if you use a 1:1 gluten-free flour, you should have success. If you try it, please let us know how they turn out for you!
Sarah
I made these last year with a King Arthur GF Made to Measure 1:1 and they turned out wonderfully! I’m repeating again tomorrow!
Dina
Love this recipe
Emily @ Sugar Spun Run
We’re so happy to hear that, Dina! Thanks so much for your review 🙂
Mary L.
I always had trouble with thumbprints cracking, and I found making the indents with my thumb or knuckle troublesome. However, between your sugar cookie recipe and the suggestion to use the back of a teaspoon (I actually used my tassie cup tool since my teaspoons aren’t round), these turned out great. They taste wonderful and look much better than I’ve made in the past. Thanks!
Emily @ Sugar Spun Run
We’re so happy they turned out for you, Mary! Thanks so much for trying our recipe 🙂
Jenny
Can you fill with chocolate or add a chocolate piece on top instead of jam?
Emily @ Sugar Spun Run
Hi Jenny! You could always use the filling from our chocolate thumbprint cookies or some chocolate ganache! A piece of chocolate on top of the jam would probably work too 😊
Caryn
These were really excellent. Made them exactly as the recipe called for and they came out perfect. I did end up using lemon curd in some of them and if you are a lemon fan it is a must-try. My mom has already requested I make another batch for Christmas and make them all lemon. Toying with the idea of almond extract with the next batch. This will definitely be in our permanent Christmas Cookie rotation!
Emily @ Sugar Spun Run
What a wonderful idea! Thanks for sharing your version with us, Caryn. Enjoy! ❤️
Kristina Spannbauer
Amazing!! I’m not a baker, but these came out great by simply following the recipe.
Emily @ Sugar Spun Run
We’re so happy to hear that you liked the cookies, Kristina! Please let us know if you try any of our other recipes 😊
MaryAnn
Mine always seem to crack.look good and smooth until I do the thumb print. So flustered.
Sam
I’m so sorry this is happening, MaryAnn! A likely culprit of this could be a little too much flour in the dough. The good thing about these cookies is that you can press the cookie dough back together if it does crack. 🙂
Barb
I grew up with my mom making Thumbprint cookies, but she rolled hers in nuts, not sugar. I actually really love this recipe SO much more!! The cookie just melts in your mouth and with the raspberry filling, it compliments it so nicely. Definitely will be a regular in my house now. It is one of my new favorite cookies!! Thanks for the wonderful video breaking it all down!
Mela saylor
These turned out wonderfully and this was my first time making them. I just have one question, how should I store them?
Sam
Hi Mela! These will do well in an air tight container at room temperature. 🙂