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.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Martha
Good but came quite off the ratio of flower to butter, might be the butter i used but still really good!
Bakhtawer
Hi what can I substitute the corn syrup with?
Sam
You can replace the cornstarch with flour here. There isn’t any corn syrup here. 🙂
katie
haven’t baked them yet, but they seem yummy! im wondering if i can leave them in the freezer for longer?
Sam
Hi Katie! That will work just fine. If they are more frozen they may need an extra minute or two in the oven. 🙂
Carol
Curious why this recipe calls for corn starch and the chocolate thumbprint recipe doesn’t.
Sam
Hi Carol! The chocolate thumbprint cookies are just an older recipe and I made some slight alterations. The regular thumbprints are my preferred base. 🙂
Wendy
Turned out perfect for Valentine’s Day! My son’s favorite. His first year in college and he & his roommates were so happy to receive these. Tender crumb, buttery mouthfeel, just the right amount of sugar/not too sweet. Instructions are easy to follow and appreciate your details that make the cookies the right taste/texture/shape/color/no cracks!. Used a scale to measure the dry ingredients. Used the tablespoon measuring spoon to scoop out the dough and the back of a 1/2 measuring teaspoon for the jam divots. Had some nice gifts of homemade elderberry jam and homemade ollalieberry jam which were the perfect color for Valentine’s. Accidentally filled the jam before baking and they turned out fine. Thank you for this wonderful recipe!
Emily @ Sugar Spun Run
That’s so sweet, Wendy! We’re so happy the cookies were a success for you. Thanks for trying our recipe ❤
Elizabeth Wasserman
I’m so impressed with your thumbprint cookies! I have never made these cookies before, and now I feel like a Valentines hero…it’s the only thing my hubby asked for today! Delicious recipe!
Sam
I’m so glad everyone enjoyed them so much, Elizabeth! 🙂
Ty
Came out perfectly, made the “thumbprints” into a heart shape for Valentine’s Day! These will be my favorite cookie to make from now on 🙂
Emily @ Sugar Spun Run
What a cute idea, Ty! Thanks for sharing. Happy Valentines Day! ❤
Sharon
Oh wow. So tender. I put chocolate chips in the second batch and a pecan. These are really good!!!
Emily @ Sugar Spun Run
We’re so happy they turned out so well for you, Sharon! Thank you so much for trying our recipe 😊
Rachel
can we use almond flour for this or does it work with any gluten free flours? thanks!!
Emily @ Sugar Spun Run
Hi Rachel! We haven’t tried either, so we can’t say for sure how they would turn out. If you do try it, we would love to know how it goes! 🙂
Rachel
What substitute can we use for cornstarch?
Emily @ Sugar Spun Run
Hi Rachel! The cornstarch really helps with the texture. If you don’t have any you can use flour as a substitute, but the cookies will lose a little bit of their softness. 🙂
Alecia
These cookies are absolutely delicious! I made them for Christmas this year and I’ve already made them 3 more times since because I crave them!!!
Emily @ Sugar Spun Run
We’re so happy you love them so much, Alecia! Thanks for coming back to leave a review 🙂
nic
I made these as gifts for the holidays, filled with homemade scrap apple jelly – everyone raved about them! About to make more since the only complaint I got was a few people didn’t get any before their family had gobbled them up, lol.
Emily @ Sugar Spun Run
Sounds absolutely delicious, Nic! What a lovely gift 😊
India
I made these I was very disappointed. But I think it was maybe because I accidentally used margarine instead of butter , as I am in France I had a little confusion in translation and didn’t realize till afterwards … They just made a squishy puddle ! 🙁 Use butter !
Emily @ Sugar Spun Run
Oh no! Yes, that is most likely the reason 🙁
Dianne
I was given a jar of Cherry Amaretto preserves for Christmas and used it in this recipe. Wow! amazing results! First time making thumbprint cookies and from now on it’ll be #1 on my list of cookies to make.
Emily @ Sugar Spun Run
Yum…that sounds heavenly, Diane! Thanks for coming back to leave a review–enjoy 😊
Julie and Judy
Did not like this recipe. Too dry. Followed directions to a T and they still don’t taste good. Would not recommend.m😡😠😤😥
Sam
Hi Julie and Judy! I’m sorry to hear this, it sounds like the flour was accidentally over-measured or possibly it was added too quickly, though if the cookies did not taste good it makes me think it was a matter of simply too much flour (or perhaps another ingredient was accidentally mis-measured?). I think if you try again following the instructions I linked to you will have better results next time. I hope that helps!