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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Brie
I have made these several times with great success. They are a lovely texture, and taste wonderful while not outshine the filling. My favorite filling for these is apple butter!!
Emily @ Sugar Spun Run
We’re so glad you like them, Brie! Apple butter would be delicious–we’ll have to try that 😊
Elizabeth Hirst
These were the runaway favourite new cookies this year. And I’ve been baking cookies for about 60 years! The flavour of the dough is to die for! I rolled in sparkly gold sugar and filled with apricot jam. As some other people have mentioned, I will probably halve the size of the cookies next time. Then I’ll have doubled the number as well as smaller cookies. I might try colouring some red sugar and using raspberry jam. Or maybe green sugar with raspberry jam for a wreath effect. So many possibilities! But this recipe is here to stay.
Emily @ Sugar Spun Run
We are so happy you love our recipe so much, Elizabeth ❤️ Thanks for the review!
Donna
It was my very first time making these and it was amazing! My family tells me it’s the best cookie ever! It truly is!
Thank you
Emily @ Sugar Spun Run
We’re so happy they were a hit for you, Donna ❤️
Ayla
Great recipe!! Worked like a charm. Very yummy!!! I am known to alter sugar levels on recipes. I didn’t need to on this. It was successful without rolling in extra sugar and it was still sweet enough and impressive. Thanks for a wonderful recipe!
Emily @ Sugar Spun Run
We’re so happy you enjoyed the cookies, Ayla! 🥰
Nicole
Sooo delicious! I doubled the recipe and used raspberry jam. They came out wonderfully 🙂 Thanks for this recipe!
Sam
I’m so glad you enjoyed, Nicole! Thank you for trying my recipe! 🙂
Victoria
These are so good!! I was worried my jam would leak out, but the cookies hold their shape, and have a perfect buttery shortbread taste. 10/10 for Xmas Eve!
Alecia
I haven’t made the cookies yet. The recipe is inconsistent. In the beginning you suggest adding jam after the cookie is baked but,further into the it you recommend adding jam before baking. Also it indicates no chilling under the heading thumbprint that don’t crack. In the step by step instructions,it says in step 8 to freeze and chill for 30 minutes. I am very confused and the inconsistencies especially since the reviews I read didn’t mention it.
Emily @ Sugar Spun Run
Hi Alecia! We’re happy to clear up the confusion for you! In the post, we recommend adding the jam before baking, but we also note that you can do it after if you forget. And yes, you don’t need to chill the dough before rolling it, but you will need to chill it after indenting. The actual written step-by-step recipe and video outline each step, so if you follow those, you’ll be good to go. Hope that helps 😊
Caroline
I made these today for my dad for Christmas and they turned out great. I used both raspberry and apricot preserves and they are delightful. Light and buttery and sweet and tangy. The only thing I’ll change in the future is the cookie size- I measured out a TBSP of dough for each cookie but once the holes were pressed into them they were too big for my taste. I’ll be halving (or more) the size of the dough balls when spooning them out next time and reducing their bake time so that they’re bite-sized. But otherwise this recipe is so perfect!
SeattleMommy
These are the best ever!! I substituted almond extract for vanilla and didn’t bother refrigerating and rave reviews from friends and family
Martha
I made these today for the first time. Filled with black raspberry jam. They are very easy to make and we will enjoy them on Christmas day.
Sam
Wonderful! Thank you for trying my recipe, Martha! 🙂
Helen
I put mine in the freezer for 30 minutes and they froze solid. Maybe the refrigerator for 30 minutes?
Sam
Hi Helen! I recommend the freezer, the refrigerator may work though they may spread a bit more.
Julia
I’m not new to baking BUT it’s been years! I’ve never done one of these and my sugar cookies always come out hard and terrible. These however were perfect! I yielded more so I guess my size was smaller than the recipe. Also I did have to bake them longer but I alternate racks and watched closely 2-3 minutes at a time. I used strawberry jam on half and melted chocolate morsels on the other half. Perfection!
Josiane Jones
I made these for the first time today. Oh my goodness, Iove this recipe! So easy! And delicious! I broke the first one off the cookie sheet so I tasted it of course.
A couple of notes. My dough was never crumbly, also it made 40 cookies. I’m not complaining.
Emily @ Sugar Spun Run
We’re so happy the recipe was a success for you, Josiane! More cookies is never a bad thing 😉
Nicole m
How many cookie does this make?
Emily @ Sugar Spun Run
24 😊
Alisha Robinson
These cookies are incredibly delicious…and easy, might I add. I’m pretty new to baking but I have to say-This dough is beautiful and it comes together so easily. I have a hand mixer on its last leg (literally) and was able to beat it almost to the very end. By the end it was only a little dry mix left and I just used my hands, as suggested. I used seedless strawberry jam in mine but I’ll be sure to try others in the future. That were absolutely wonderful and so worth it! This will be my go to shortbread recipe. Thank you so much!!
Brie
Just used this recipe but I rolled them in crushed walnuts and filled with fig jam. AMAZING 🤩
Emily @ Sugar Spun Run
Yum! Sounds amazing, Brie 😊
Glo
I have made these several times! They get snatched off the tray before all other cookies! I was wondering if doubling the recipe would affect the outcome. I’ve been just doing two separate recipes, because I’m afraid it wouldn’t work the same.
Emily @ Sugar Spun Run
We’re so happy you like the recipe, Glo ❤️ You can certainly double this one with no issue. Enjoy!
Kristin
My Kitchen aid is the large 6 quart, so I always double this batch…works perfectly every time! This recipe is one of two cookies that make during the season….always a hit!