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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Teri
How long can I freeze the batter cause I’m gonna triple the recipe
Emily @ Sugar Spun Run
Hi Teri! You can roll the dough, press the indents in, and then freeze them for a few months. 🙂
Sharon
I haven’t tried these yet but I will. How long will they stay in an airtight container? But knowing my husband long term storage won’t be a problem. lol
Emily @ Sugar Spun Run
Hi Sharon! We usually like to serve them within 2-3 days of preparing. We hope your husband loves them! 🙂
Taylor
My husband declared that these were the best cookies I’ve ever made. Lol. For higher altitude baking, (I’m at 5,300 ft) I used an extra 40g of flour and baked for 16 minutes. They were exquisite. Thank you!
Emily @ Sugar Spun Run
Wow, what a compliment! Thanks for sharing the high altitude tips, Taylor. Enjoy 🙂
Kristin
Love this recipe!! I use the rounded end of a teaspoon, and then use the same teaspoon for the jam. It makes them look really uniform! I did modify the recipe slightly by adding a bit of lemon zest to the cookie dough…it really brightens the flavor of the jam!
Emily @ Sugar Spun Run
We’re so happy you like the cookies, Kristin! Lemon zest sounds like a great addition 😊 Enjoy!
Candyce Avery
I made these today and they are delicious! This is the first time I’ve made thumbprint cookies and was surprised at how easy they were to make. I followed the recipe exactly as written. The video was very helpful too. I used apricot jam which was perfect. Thank you!
Emily @ Sugar Spun Run
We’re so happy you liked them, Candyce! Apricot jam sounds delicious 🙂 Enjoy!
Robert Cole
I made these for Christmas this year; my only regret is that I didn’t do a double recipe! At first my dough was a bit too soft and I was in a hurry so I added a bit more flour (used unbleached,,by the way) and that did the trick. I may have made the balls a bit too large but they were a good 1” I thought; only got about 30 cookies, though. Did roll them in sugar and would definitely advise doing so. Used raspberry jam (love it!), but did not do the freezer chill; no room! They came out PERFECT anyway and were absolutely scrumptious! Thanks!
Emily @ Sugar Spun Run
We’re happy to hear that they turned out for you Robert! Thanks for trying our recipe and coming back to leave a review 😊
Kris
Used homemade vanilla sugar to roll cookie dough in. Turned out great! Not too much vanilla.
Emily @ Sugar Spun Run
We’re so happy they turned out well for you, Kris! Thanks for your five star rating 🙂
Cheri
This recipe is the BEST!! My cookies did crack when I was doing the thumbprint part but pushed them back together before adding in the jam. I realized you need to push down very lightly so there is less cracking. I used blueberry and these were an absolute hit with my family! I can’t wait to make them again trying different flavors, thank you for sharing your recipe!
Emily @ Sugar Spun Run
We’re so happy you loved them, Cheri! Thanks for trying our recipe and sharing the cookies with your family 🙂
Julia
These came out so good! The cookie itself is really delicious. Mine completely held their shape. I used lemon curd and peach/mango preserves. Highly recommend.
Emily @ Sugar Spun Run
We love those flavors, Julia! Thanks so much for letting us know how they came out for you. Enjoy! 🙂
Patricia
I live in Denver, Colorado – high altitude. I know that you have to make adjustments when baking cakes but never thought about cookies having to be adjusted until recently. Any thoughts or hints? Thank you.
Emily @ Sugar Spun Run
Hi Patricia! Unfortunately we aren’t familiar with high altitude baking. Hopefully someone who is can chime in and offer some tips! 🙂
Monica M Biegel
The cookies were delicious. Thank you so much for converting the ingredients to grams. Can you tell me how many grams are in a tablespoon? Thank you!
Sam
Hi Monica! I’m glad you enjoyed the cookies so much! I can’t really give you a good answer here because it depends on what you are measuring. For example, a tablespoon of cookie dough is going to be much heavier than a tablespoon of flour. I’ve never weighed out the tablespoon of cookie dough here because the exact size isn’t as important as when you are adding in ingredients. 🙂
Sharon
Why do you use brown sugar?
Emily @ Sugar Spun Run
Hi Sharon! We use brown sugar for a rich, chewy cookie. Hope that helps 🙂
Sharon
What would help with hardness? Also, what about using powder sugar since it has cornstarch?
Sam
I would bake a bit less time if the cookies are coming out hard. I would not make this recipe with powdered sugar.
Cindy Palmer
My Mom used to make these when I was a child (I’m now 75). I always loved them, and she used different flavors of homemade jam. I was thinking about my Mom because her birthday was 12/19, so I decided to make them for Christmas 2021. They turned out WONDERFUL. I used peach, strawberry, apricot, and orange marmalade. I didn’t have to worry about storage because they disappeared in one day.
MY TIP: To make the wells in the cookie dough, I used a wine bottle cork. Not only did it make perfect jam wells, it also made it easier to patch any cracks while holding the cork in place.
Emily @ Sugar Spun Run
Sounds like these cookies brought back some great memories for you, Cindy! Thanks for trusting our recipe and letting us know how it turned out for you 🙂
Kathy Williams
Delicious cookies. It doesn’t tell you how to store them, so I gather you just eat them up. 😋 😄😅😂. These cookies remind me of my childhood, a neighbor lady used to make them for us.. I forgot to roll them in sugar so I sprinkled it on afterwards. Not quite the same but it was okay cookies were still delicious Thank you for the recipe. Happy New Year: )
Emily @ Sugar Spun Run
Hi Kathy! We’re so happy you like the cookies. Sounds like they brought back some wonderful memories for you! For future batches, you can store the cookies at room temperature in an airtight container–or you can eat them up, we won’t blame you! 🙂
K Eagers
So delicious! Great recipe🎄
Emily @ Sugar Spun Run
We’re so happy you think so! Enjoy 🙂