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.
Tera
Getting ready to bake these and I am a little worried. My dough is sticky and not dry at all. I measured using the grams. I’ll update…
Melanie
Hi Tera, the same thing with my dough, sticky and not like I remember this dough from other recipes I’ve made in the past. Sure enough, they didn’t ever brown on at all. Luckily my husband liked them anyway so they won’t go to waste.
Tera
Turned out great!
Emily @ Sugar Spun Run
Wonderful! Thanks for letting us know 😀
Cheryl
Delicious. Made them exactly as the recipe’s instructions.
Jessica
A little bit disappointed, we followed the exact instructions and they taste good, but they rose and expanded a lot, leaving little room to fill them with and a cookie twice as big as intended so they don’t fit into the gift boxes I got to use them with.
Jeanette Gaines
I was wondering if you could use Grape Preserves?
Sam
Hi Jeanette! That should work fine. 🙂
Brooke
How do these cookies freeze? I want to start some cookie prep for Christmas soon and was thinking about making these!
Sam
Hi Brooke! They should freeze just fine. If freezing them unbaked I would make the indent first. If freezing after baking I might hold off on filling until removing them from the freezer. 🙂
Kim
Best thumbprint cookies around!! Can you freeze?
Sam
I’m glad you enjoyed them, Kim! They should freeze just fine. 🙂
Becky
Great cookies, melt in your mouth, followed recipe exactly. No issues at all but really appreciated the tips just in case offered in the video.
Sam
I’m so glad you enjoyed them so much, Becky! 🙂
Pamela
I love the Cook Mode button so your phone doesn’t turn off or black out. This is a game changer for me! Can’t wait to make the cookies!
Deb
I used sweetened key lime juice by mistake how do I fix my cookies?? Thanks!!
Emily @ Sugar Spun Run
Hi Deb! They’ll still turn out, but they may just be on the sweeter side. Enjoy 😊
Carrie
I love this recipe! I’ve been making it for a couple of years now around Christmas and they are always a hit. I do mine with guava paste because my hubby is Puerto Rican and he devoured them!
Emily @ Sugar Spun Run
Sounds delicious, Carrie! Thanks for using our recipe 😊
Emma
Wow! I tried to make these cookies using Extra White Gold gluten free flour, I was very impressed with the results!! Thank you so much for another great recipe!
Mary
I am wondering if I could roll out the dough and use a cookie cutter? I bought some thumbprint cookie stamp set and need a recipe. I like your reviews so I was wondering what you think? thanks
Emily @ Sugar Spun Run
Hi Mary! We’re not quite sure how they’d turn out that way…you might want to try our Linzer Cookies instead!
Katrina
Can you fill some of these with hershey kisses instead of jam and bake the same way?
Emily @ Sugar Spun Run
Hi Katrina! We’d recommend adding the kisses after baking so they don’t melt 😊
Stephanie Orloff
Love this recipe! Make it for every holiday!
Heather
Just made these and they are perfect! Thank you for the recipe. Question, how should the cookies be stored? Airtight container? Fridge?
Sam
Hi Heather! They can be stored at room temperature in an air tight container. 🙂
Katherine
So I’ve made these Thumbprint cookies several times and the only suggestion is that if you’re trying gluten-free instead, 1:1 measurement but add a 1/2 teaspoon of xantham gum to the gluten-free flour(even if it has xantham gum in the flour blend already!). Otherwise, the cookies spread too much. But my family loves these cookies so much. Thank you for sharing the recipe.
Sam
I’m so glad everyone enjoyed them so much, Katherine! Thank you for the advice on making them gluten free. 🙂
Debbie
I’ve made thumb print cookies for years. I decided to try this recipe and hands down! This is by far the best thumb print recipe.
Emily @ Sugar Spun Run
We’re so happy you gave our recipe a shot, Debbie! Enjoy ❤️
Joe Stewart
Man-o-man, I absolutely love some of your recipes. I truly do, and at first glance, I liked the look of this one too, but I’ve admittedly struggled with it. I’ve tried them several times, and they’ve come-out perfectly edible and tasty, but they’re just not quite what I’m after in a thumbprint cookie. I’ve made adjustments such that they don’t fall or crack, and in my world, with my oven, the cook time is WAY off the mark, but my chief complaint is that they turn-out too ‘bready’ inside. They’re not a classic, crisp, snappy, textbook shortbread cookie. Instead, they’re super soft and kinda ‘mealy’ on the inside, more like bread than a cookie. My wife absolutely LOVES ‘soft’ cookies, even soft chocolate chip (which is pure ‘sacrilege’ to me!), and so these are right up her alley, but for me, I’m gonna keep looking. However, as always, I thank you for the effort in posting this recipe.
Joe Stewart
UPDATE: I can’t explain it, but I made these cookies again yesterday, and just before baking, even though I had prepared it the same as every other time, the batter (cookie dough), proved to be too dry. So instead of using just one egg, per the recipe, I added another egg, thinking the added moisture would help, and it did! The batter was easier to form into one-inch balls, and the cookies turned out notably crispier. Don’t know if it was the additional egg or not (?), but I’ll definitely be using two in the future.
Rob
Love this recipe.
Amy
Kids love these in their lunch boxes.
Emily @ Sugar Spun Run
Sounds like a yummy surprise for them 🙂 Thanks for commenting, Amy!