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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George
I am a widower and relative novice baker but these cookies are a hit with all my 4 children and 12 grandchildren. All of my children are much better and more experienced bakers than I am. However these cookies are now requested both as favourite care package cookies and as part of holiday treats. I use a small cookie scoop and get 40 from a batch. I also find rolling the cookies in my hand to shape, if done before rolling in sugar is much more effective. Thank you for a great recipe.
Jacquelyn
I have made these cookies several times now and everyone whose tried them loves them! I’m wondering can they can be rolled, indented, and kept in the freezer until I’m ready to bake them?
Emily @ Sugar Spun Run
Hi Jacquelyn! That should work just fine 😊
Ann Adams
I haven’t tried these yet but am wondering if this is the kind of cookie that could also be iced. When I was a child and young adult many years ago there was a local Ohio bakery that made delicious tiny cookies like this with colored icings. Any tnoughts?
Sam
Hi Ann! You shouldn’t have any issue adding icing to these cookies. 🙂
Nick
Yes that is how we made as a kid with my grandma. 1 cup powdered sugar 1.5 tablespoons milk plus food coloring if wanted. Mix and drizzle over after cooled
Miranda
The flavor of these thumbprints were amazing however mine would spread. I shaped them, chilled them an hour, put them right into oven onto a cold sheet and I weigh my flour. I don’t think this recipe calls for enough flour/eggs for structure. I might try playing around with the measurements a little.
Vicki
Hello, I’m probably the only one made these and they spread like crazy followed the instructions let them sit in the freezer… maybe it needs a leveling agent baking powder/soda?
Sam
Hi Vicki! I’m so sorry this happened! You don’t need to add any baking soda or baking powder here. The most likely culprits here would be not enough flour or starting with butter that’s too warm. I hope they turn out better next time. 🙂
Kathleen
My mom says thumbprint cookies were her favorite as a kid, so I make these make these every year for her birthday (83 this year). These have the classic look and taste.
Ashley Appleton
Amazing cookie recipe. They turned out so yummy, and I received a lot of compliments on them. Thank you for sharing!
Emily @ Sugar Spun Run
We’re so happy to hear that, Ashley! Enjoy 🥰
Dan Shigley
FINALLY! Someone who uses weight instead of volume for a recipe. Truthfully, I haven’t made this yet but will just because of your units.
Brenda
While in Maui, I had pineapple, guava, and Maui-grown strawberry jams available. Every flavor was delicious, and surprisingly, the favorite was the pineapple jam filled cookies!
Emily @ Sugar Spun Run
Those sound so good, Brenda! 😍
Adam
These were a big hit with my family and I used Sweet Potato Butter. My local country store has a great selection of other old-fashioned, Amish-made jams and preserves that I look forward to trying.
Emily @ Sugar Spun Run
Ooooh that’s a new one! We’ll have to try that ☺️
Miss Karen
I stirred in about 2 teaspoons worth of ground rose petals to the dough. Then, I filled them with rosehip spread. Quite unique.
There aren’t any leftovers,so I don’t have to worry about storage. They were gone as soon as they hit the serving platter.
Diane Shahdadi
I absolutely love this recipe! I’m wondering if I could add cocoa to make a chocolate version for Halloween? Would I need to adjust the recipe somehow? Thanks for you help!
Emily @ Sugar Spun Run
Hi Diane! You could use our recipes for chocolate peanut butter thumbprint cookies or turtle cookies 😊
Alice
I tried a cookie at Disneyland and I stumbled upon your recipe because I am trying to copy their cookie! You mentioned your cookie is not like a traditional shortbread – I am wondering if it is more on the cakey side? If yes, that is what I am looking for!
Sam
Hi Alice! These are not a cakey cookie. 🙁
Renee
Can I just make the dough and wrap in plastic, refrigerate overnight & bake next day? I don’t have room in my freezer. Can you freeze the dough and bake another time as needed? Can you substitute powdered sugar for granulated in both the dough & rolling cookie ball?
Thanks! 💕
Sam
Hi Renee! You can refrigerate the dough overnight, but I would definitely recommend rolling them out and indenting before refrigerating. This will help keep any cracks from forming. You’ll definitely need to cover them so they don’t dry out. For the freezing question, again if you don’t indent them before freezing there’s a good chance the cookies will crack when indenting. Powdered sugar would work to roll them in but not as a substitute for the granulated sugar. You will lose the texture from the cookie being rolled in the course sugar though.
Randy
I substituted toasted sugar for white sugar since I have an overabundance on hand and it needs used. They were fantastic, not that toasted sugar made or broke the recipe in any way. It was just slightly different than the first time I made them. Hardly noticable if I didn’t tell you, truthfully.
Katy
Hi Sam,
I want to make these tomorrow, but there are only 2 of us. Can these be frozen after baking?
Thanks!
Emily @ Sugar Spun Run
Hi Katy! We have not tried freezing them, but they should do well being frozen. 🙂
Gayla
Cookies turned out great. Going to try a different jam next time.
Emily @ Sugar Spun Run
We’re so happy you enjoyed them! Thanks for trying our recipe 🥰
Kaitlin
These turned out perfect! Made them tonight and the whole family ate most of them already! How would you store these? In the fridge or outside in a zip lock bag?
Sam
I’m so glad everyone enjoyed them so much, Kaitlin! I typically store them in an air tight container so the filling doesn’t get all smashed and smeared around. 🙂