Thumbprint Cookies
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! Can I omit the cornstarch, or is there a good substitute for it? We have a corn allergy here. Thank you!
Hi! You can use flour as a substitute, but the cookies will lose a little bit of their softness. We hope you love them ❤️
Thank you! Do you think Arrowroot Powder would work or no?
We haven’t tried it, but it’s worth a shot! Let us know how it goes 😊
It says chill in freezer for 30. I want to make these on a mass scale(I’m talking like 200+) and I’m assuming it’s safe to just chill these bad boys in the fridge until day of baking instead? I’m looking forward to how these turn out this year!
Hi Alexis! Refrigerating them overnight will work just fine. That’s a lot of cookies. Have fun! 🙂
Followed the recipe exactly and they turned out delicious. It helps that I weigh the ingredients (especially the flour). Best thing I did was to invest in a scale.
So happy to hear this, Gretchen! Thank you for trying my recipe! And I agree, a kitchen scale is a game changer!!
Tried this recipe and they came out perfectly. They are easy to overbake; don’t wait until they turn brown around the edge; by then it’s too late.
Pro tip: instead of using a spoon to fill the thumbprints, use a piping bag. It takes only seconds, and you get much better results.
Great tip, thank you!
Just made these today! Wonderful. I had to bake for 15 minutes!
We’re so happy you liked them, Denise!
I made these tonight and I absolutely love this recipe! They came out perfect. I’ll definitely be adding these to the list for my holiday cookie packages.
We’re so happy they turned out so nicely for you! Enjoy, Dina 😊
Made these this weekend. Rave reviews. Every recipe of yours I have tried gets rave reviews. But in making your recipes I always struggle with knowing exactly how large to make the cookies. Would you consider adding the number of the cookie scoop you use or the weight of an individual cookie dough portion? I always weigh my ingredients down to the gram but when I come to putting the dough on the baking sheet I feel like I am just guessing. Thanks
Hi Jan! We’re so happy they were a hit! We mention the cookie scoop size in the recipe itself; in this case, the cookies should be scooped in 1 Tablespoon-sized portions. Hope that is helpful 😊
I think the chart I have that shows scoop size must be wrong. My chart says a size 60 is one tablespoon. But if I put a tablespoon of water in it, it overflows. The size 50 scoop I have holds a tablespoon of water perfectly. So this is the basis of my confusion. Perhaps my chart means a rounded size 60 scoop equals a tablespoon. That’s why I was hoping for something more concrete like a scoop size or a weight in grams
Hi Jan! Unfortunately I am not familiar with your chart that you are going by so it’s really tough to say. I know it’s probably not overly helpful, but I do have a link to the scoop that I use. Sorry I don’t have a more concrete answer for you. 🙁
I’d recommend weighing the dough once it’s been formed, divide that weight by 24, and then use that number to individually weigh each cookie.
WOW! These raspberry thumbprint cookies are amazing! I followed the recipe exactly (except) I sifted my flour and they are perfect and probably the best I’ve ever tasted! This recipe is a keeper for sure. Thank you very much!!
We’re so happy you enjoyed them so much, Cheri! ❤️
How many cookies does this make ?
24 cookies. 🙂
I just made them and got 31 tablespoon size cookies.
Delicious! Made as written – almost! Split vanilla extract into half almond/half vanilla because I liked the idea of almond flavor with raspberry. Yummy!
HELP! My dough is super crumbly and doesn’t seem to want to hold its ball shaped
Can’t even make a well without it falling apart
Hi Desirae! Try continuing to mix it and if the dough doesn’t come together you probably have a bit too much flour in the dough, and there isn’t a great solution for that. 🙁
I had this happen once, and added a bit of oil to the mix. In a pinch this will work!
Cornstarch prevents cracking by drying out dough to make it crumbly. Trying 1/2 the amount of cornstarch. Hope this helps!
Hi! I was wondering if when doubling the recipe I should add 2 egg yolks instead of one?
Hi Maddy! Yes you will want 2 egg yolks if you double the recipe. 🙂
Hi there! Thanks so much for the recipe:) how long would you say I could store the raw dough in the freezer for, and how should I defrost them? Thank you!
Hi Gaby! I actually have a post on how to freeze cookie dough that should be pretty helpful here. 🙂
Fyi: those are German “Engelsaugen Kekse” cookies, so not American cuisine.
This recipe is about as German as I am (you gotta go a bit back) 😂. I feel comfortable calling it American but you can call them that if you’d like, either way I think you’ll find them delicious. And technically they would be Swedish origins (Hallongrotta), but really this is just my Americanized recipe for Thumbprints.
Very good! I knew I’d be a fan of these because I love a the raspberry jam but my man is like many and isn’t into the jam or seeds – that said, i told him if I’m making all these cookies he needs to try one of each at least and he said it was very good and way better than he thought.. he might’ve even had a second!
I found some seedless raspberry jam at the grocery store! Never seen it before until I looked for it, so I am DEFINITELY using it when I make these today!
Hi-
Has anyone done walnuts minced instead of sugar being dipped?
Hi Gabriela! I think that would work just fine here 🙂
Can I keep the dough in the fridge for a few days before baking. Also if it’s ok do I still freeze it for 30 minutes before adding the jam
Hi Nancy! The dough will be fine in the refrigerator for several days in an air tight container. I would skip the freezer step. 🙂
Loved the taste of these but similar to another commenter the cooking time seemed completely off for me? After about 15 mins (I added extra time) mine came out super crumbly on the outside and still doughy/batter like on the inside…they tasted fantastic but not sure why the texture isn’t holding up for me, they come out almost like melted butter and just crumble apart when cooled =( any tips would be great, thanks!!
Hi Rachel! That’s very strange, have you taken a look at the video to check if everything looks the same with your dough as it looks there? That might be helpful.
Hi Sam!!! I figured it out!! I moved them to the cooling rack a bit too early, but once they cooled down they were crisp on the outside and perfectly soft on the inside! everyone LOVED them including me!!! tip for others is to WAIT for them to cool completely before trying to touch/move them…worth the extra wait!! thank you!
O that’s great! I’m glad you found your issue. 🙂
Would you be able to use margarine instead of butter?
Hi Kathy! I suspect that would work here.
I followed the directions to a t. I am at high elevation, they turned out pretty perfect.