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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Kris
Love your thumbprint cookies! This year I made a big batch of vanilla sugar. I’d like to roll the cookies in that. Should I cut back on the vanilla in the cookie? I’m a novice baker, so not sure if it would make a difference. I made 1 pod of vanilla to 2 cups white sugar.
Thanks in advance!
Emily @ Sugar Spun Run
Hi Kris! It’s hard to say, because it depends on how much of a vanilla taste you want. You could always cut the vanilla back and see how you like them that way. Enjoy! 🙂
anita
can we use almond flour instead?
Sam
Hi Anita! I haven’t tried it myself so I can’t say for sure how it will turn out. If you do try it I would love to know how it goes. 🙂
Elise
These were amazing! I made strawberry, apricot, and raspberry. Possibly the best cookies I have ever made. Thank you for this recipe!! 💗💗
Lori
Can the dough be made, shaped and frozen several days in advance?
Sam
Hi Lori! That will work just fine. 🙂
Taylor
So much yum! My family made these tonight and all agree they are the best cookies ever ever. We made fig, apricot, and raspberry ones and haven’t been able to stay out of them. So buttery, the dough was perfect, really just a 10/10 recipe. Thank you so much!
Bekah
I followed the recipe to a T and my cookies spread like crazy. It’s like the butter was seeping out the edges and browning early too. Huge disappointment since I made them for Christmas cookies and they look so bad. 😞
Sam
I’m so sorry to hear that, Bekah! It sounds like your butter may have been a little too soft or you may have needed to add just a bit more flour, if not these two issues they may have needed to chill just a bit longer. 🙁
Betsy
These are amazing! I followed the recipe exactly and they tasted exactly delicious. My children love them and they are now a holiday staple. I used raspberry jam to fill.
Chris Scott Kaysen
How long does the dough really take to mix.. been at it for some time now
Emily @ Sugar Spun Run
Hi Chris! It shouldn’t take too long. Watching the video might be helpful for you!
LISA
I made these last year using beach plum jam from our summer vacation and renamed them “Sugar Plum Fairies” on our cookie buffett. Such a big hit! The cookie is subtly sweet and sandy and the plum jam was like a sweet-tart fruit. Best thumbprint cookies ever!
Diana Davis
Diana.
Love the recipe, turned out beautiful. Used my William Sonoma thumbprint cookie stamps they worked with the dough very well and tasty to. I use alot of your recipes they always turn out great, thanks so much for sharing. Have a Merry Christmas and a wonderful New Year. Thank you
Marge F
Do you know if anyone else has tried these by rolling them out and using a cookie cutter to cut them. I have these cute little cutters that place an indent in the cookies for thumbprint and am curious as to how they turned out.
Emily @ Sugar Spun Run
Hi Marge! We’re not quite sure how they’d turn out that way…you might want to try our Linzer Cookies instead!
Valerie R
Getting set to make these again this year as I’ve had excellent results and reviews in the past. These are so delicious and not difficult to make. Loved by all. I skipped the sugar rolling and they are still great. I don’t recall any issues with jelly bleeding into the cookies.
Jo
Delicious! Probably my favorite cookie! So glad I found it!!
Crystal
I followed this recipe to a T using weights. Besides all of the distracting adds and flowing hearts I found the information in the instructions and video lacking. The size of ball of cookie dough in the video and written instructions is much larger than a tablespoon. What do you do if the dough cracks? Overall recipe 1/10
Sam
Hi Crystal, unfortunately this seems like an issue with following the recipe’s instructions. The video not only clearly shows what to do, but I explain in detail in the written recipe and also have detailed instructions in the post on preventing cracks. I am sorry you struggled with the cookies, but I don’t think it’s a recipe issue.
Karyn Skarpho-Basler
The flavor was delicious! We did something wrong, as they were really flat! Oh well, still yummy 🙂