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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Jenna
I just took these out of the oven 15 minutes ago and 6 are gone already! What a delicious cookie. Mine don’t look as perfectly formed as yours but they are scrumptious. I used raspberry preserves. Half I’m leaving as is and half I’m drizzling dark chocolate on them.
Sam
I am so glad everyone enjoyed them, Jenna! 🙂
David
I’m making these tomorrow with a twist. I’ll be using champagne extract and orange marmalade. A mimosa cookie!!!
Sam
I hope you love them, David!
David
Sam these cookies are amazing. Everyone loved them. I can’t wait to try more of your recipes!!!
5 out of 5 stars
May
Can these be left in the freezer overnight if I dont plan to bake right away?
Sam
Yes that will be fine, I would cover them with plastic wrap/store in an airtight container, though. They also might need another minute or two in the oven 🙂
James Langille
These cookies were awesome, what a great recipe.
Sam
I’m so glad you enjoyed them, James! Thank you for commenting!
Sarah Ritchie
I used margarine.. they didnt spread
Jane
I’m a beginner in baking. I search recipes in the internet and try it. If it turns out good (always crossing my fingers) then I take note of it in my recipe notebook. This recipe is definitely going to be on my list. Just tried baking a while ago and I already packed it to give it as a gift. Thank you for this recipe! Simple and delcious!
Sam
I am so glad you enjoyed them, Jane! 🙂
Robin
I was wondering if i could use margarine instead of unsalted butter, I don’t feel like going to the store and I need to make these cookies for tomorrow.
Sam
Hi, Robin. I would be worried they would spread too much.
Robin
Ok thank you. I guess I will have to get out of my jammies and make a butter run. LOL
Elayne
Ok so I’ve had this recipe saved for almost 2 years and finally made these Friday night/Sat morning around 2am, so it was only fitting that I messed it up and added the whole egg instead of just the yolk which I assume is why most people had dough that was super sticky. I added a bit more flour and refrigerated before rolling out and ended up with the most amazing cookies I’ve ever made/eaten! Thank you so much for this recipe! Might make them tonight again after the ball drops!! Lol
Sam
I am so glad you were able to fix them and enjoy them, Elayne! I would certainly be making errors working at 2 am. 🙂
Coleen
I made these cookies for Christmas. I received many compliments. I had made a blackberry jam this summer with a little too much lemon zest. I decided to make this a lemon cookie. I substituted the lemon extract for the vanilla extract, and filled with blackberry jam. Amazing results.
Sam
I am so glad you enjoyed them, Coleen! 🙂
Lizzie
These were soooo good! Not quite as stiff as a shortbread, but still had a bit of shortbread taste. These are being added to my annual cookie list!
Sam
I am so glad you enjoyed them, Lizzie! 🙂
Andrea Cronin
Do I have to adjust the recipe if using buckwheat flour (gluten free)?
Sam
Unfortunately I’m really not certain how buckwheat flour would work in this recipe, I’m sorry, Andrea! Hoping someone else who is familiar with this can chime in!
Sarah
I’ve made these twice and they taste amazing but each time I’ve made them (with two different ovens) they’ve flattened more than I’d hope. I weigh the ingredients exactly, any fix to this that you’d know of?
Sam
Hi, Sarah. Since you have weighed the ingredients, my best guess here would be that they need to chill for a little bit longer. 🙂
Petra
Sam and Sarah,
I also weighed the ingredients exactly, chilled over night and had the experience with spreading more than expected. I had to add a touch more flour, i think there was just too much butter… which tastes amazing.
Bonnie
Yummy recipe! I think this is my new favorite cookie! Did see a helpful hint on another site, that suggested you roll the dough into a log, then slice. I like that this might be a great time saver, and will try the next time!
Sam
Nice, I’ll have to try that out!
Pamela
These are absolutely amazing! They’ve got a great texture and taste delicious! I’m going to be making them again, for sure.
Sam
I’m so glad you enjoyed! Thank you for commenting, Pamela! 🙂
Jennifer Alexander
This recipe is perfect! I made 6 types of cookies and these are my favorite. Thank you!
Sam
I am so glad you enjoyed them, Jennifer! 🙂