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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Cookie
This recipe was spot on and so good. We used a strawberry rhubarb preserve because that’s what we had and it was amazing.
Thanks for sharing!!!!!
Emily @ Sugar Spun Run
We’re so happy you liked them! We love the idea of a strawberry rhubarb filling–yum! 😊
Susan anderson
I made these , had not, jams on hand, i used, comstock. Cherry pie filling, in place of jam. Turned out great
Emily @ Sugar Spun Run
Sounds delicious! We’re so happy you liked them, Susan. Enjoy 😊
Bev
we make these but roll the balls in a mix of shredded walnuts and sugar. We’ve always added the jam after baking but I’m going to try before this time. I also like to make special jelly just for these cookies with wine or a fruit juice like cranberry.
Emily @ Sugar Spun Run
Sounds delicious, Bev! Thanks for using our recipe 😊
Barb
What can I do my dough is falling apart every time I try to roll it into a ball?
Emily @ Sugar Spun Run
Hi Barb! This issue definitely sounds like a result of accidentally over-measuring the flour. Please check out our post on how to measure flour properly (you’d be surprised how many people are actually doing it wrong), and this should help you for the next batch! For this particular batch, you may be able to add a small splash of milk or cream, but go very easy on it as too much will make the thumbprints spread too much.
Ashley
Love these cookies, thank you!
I’m wondering if the dough can be made a couple of days in advance and chilled?
Emily @ Sugar Spun Run
Hi Ashley! Yes, you can just do steps 1-8 and then pick up a few days later 🙂 Hope that helps!
Rachel
Made these with King Arthur Gluten Free Flour and they are simply delicious! My husband who categorically loathes gluten-free foods cannot tell the difference. These are being made again! Thanks for the recipe.
Emily @ Sugar Spun Run
We’re so happy to hear that, Rachel! Thanks for letting us know how that substitution worked for you 🙂
Lisa
I never ever leave reviews. But these cookies are amazing. I did 1/3 each passion fruit curd, homemade blueberry jam and homemade cranberry sauce. They are to die for. The recipe is perfect. Thanks so much for posting it. The only problem is that I can’t stop eating them.
Emily @ Sugar Spun Run
Wow, we love those fillings Lisa! Thanks so much for letting us know how you liked our recipe. Enjoy 😊
Felicia Hessler
I’m going to try lemon curd. Did you put the passion fruit curd in before or after baking?
Terri White
I literally just finished these and lemon curd was one of my filling choices. I filled after the freezer and before baking. They came out perfect! I also did seedless raspberry preserves and Sam’s Bourbon Chocolate ganache. Chocolate was an after baking filling.
Julia Rivard
I have made thumbprints with lemon curd. They are amazing!
Sarah
I just made a half batch of theses, and they turned out excellent. I did not have any cornstarch, so I left that out. The texture of these is on point, and the flavor is excellent! I will definitely make these again!
Emily @ Sugar Spun Run
We’re so happy you like the cookies, Sarah! Thanks so much for commenting 😊
Julie T
We followed directions exactly and unfortunately ours burnt badly on the bottom. Probably a good idea to check on them before 11 minutes.
Sharon
Might want to check oven calibration, I always knock mine down 25 degrees. Make a few at a time too to check for readiness.
sami dwyer
thank you so much for the recipe!!! just made these bad boys and they turned out wonderful!!!
Rachel Joseph
So easy to make! Used orange marmalade and Marion berry preserves! Great treat with afternoon tea 🫖!
Robbin S
I made this and put them in the freezer and will pill them out to room temperature tomorrow and back. Making them with homemade blueberry compote.
Emily @ Sugar Spun Run
Sounds delicious, Robbin! Enjoy 😊
Jordan
These were a huge hit! I used apricot jam and they flew off the plate. This is for sure a keeper.
Sam
I’m so glad you enjoyed them so much, Jordan! 🙂
Bruce
I have two words about these cookies: YUM MMMEEEEE! They are sweet, chewy, and simply flavored, which I’m sure goes really well with the raspberry jam, but I didn’t use that. I left them unfilled, then added a drop of the frosting from her Pumpkin Cookies, colored red for half of them, and green for the other half. My Christmas cookie plate is now complete as far as cookies go – chocolate chip snowballs, peanut butter cookies (made much smaller than the recipe directs), pumpkin cookies (also smaller), and these, all excellent. I’m going to add Sam’s peanut butter fudge, and Hershey’s cocoa fudge (because that’s what certain members of my crowd want, as a reminder of their childhood).
Emily @ Sugar Spun Run
We bet that tastes delicious! Thanks so much for using our recipes this holiday season, Bruce! ❤️
Michelle
FYI tried this recipe for the first time and unfortunately had jam bleeding into the cookies 😩 I rolled in turbinado sugar instead of granulated bc I wanted more texture, but per other recipes I just googled, if you roll in sugar it’s best to fill with jam after baking bc of the bleeding issue. Will try that next time!
Diane
I followed the tips concerning the cookie cracking (cool in freezer, not too much flour) and they still cracked BUT the taste is so well worth it! Tasty cookie! I want to get different flavors of jam and really have a variety. I used raspberry and blackberry (which is absolutely wonderful.) These will be pretty on a springtime/Easter cookie tray too! Thanks for a delicious recipe!
Sam
I’m so glad you enjoyed them so much, Diane! 🙂