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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Maria Davenport
Absolutely amazing cookie! This recipe will stay with me forever 🙂
Katy
Maybe I made a mistake but the dough was SO crumbly and dry it was falling apart and impossible to roll let alone get into perfect balls. I believe I followed all the instructions to the letter so idk what happened. I made it work but the finished product isn’t very pretty. ):
Emily @ Sugar Spun Run
Oh no! We’re so sorry to hear this Katy. Is it possible that you over-measured your flour? It can be very easy to do. We have a post on how to measure flour that might be helpful for you.
Kary F
Can you tell me the procedure if you want to fill these thumbprint cookies with chocolate?
Sam
Hi Kary! See my chocolate thumbprint cookies 🙂
Rebecca
These are amazing! My coworkers literally beg me to keep making them
Rebecca
I made these on Sunday and I had to make them again a couple days later because they were so good they were gone almost immediately. Best jam thumbprint cookie recipe I’ve ever seen!
Kiera Dewhirst
made these today! so yummy! can they be frozen and served at Christmas?
Sam
Hi Kiera! That will work just fine. 🙂
Stephanie Comer
These are the best thumbprint cookies I’ve ever had! Cookie is buttery and the texture is perfect. I was gifted homemade lingonberry banana jam which I used for these cookies and they are so yummy! I want to bring these in for a work potluck on Friday. Will they keep in the fridge until then or should I freeze them?
Sam
Hi Stephanie! 5 days is about the end of what I typically recommend keeping them. So it really goes either way here, whatever you’d prefer. 🙂
Rose Williamson
Wow! I just made a batch of these, half with seedless raspberry jam and half with apricot jam, and they are fabulous! They will be one of my go-to cookies for the holidays from now on! Thanks.
Judy Reagan
I tried this recipe, so disappointed. Ready to throw in trash. Weighed flour, dough not crumbly at all, just soft. Too soft to roll into balls, couldn’t make indentation, even put dough in fridge to see if it would help with rolling balls. Don’t understand what went wrong
Sam
I’m so sorry to hear this, Judy! This shouldn’t be that soft, even if your butter was too soft it would still seem a bit crumbly. This may be a silly question, but did you remember to tare the bowl when you weighed the flour? It happens to me some times. 🙁
Gina Stevens
This is the best new (for me) cookie recipe that I’ve made in years. It will become a Christmas cookie mainstay. Ironically, I never cared for thumbprint cookies. On a whim, I decided to give this recipe a try. It is buttery and soft with the right amount of sugar to compliment the jam. THANK YOU, for this bite of heaven!
kari
Made these with leftover thanksgiving spiced cranberry jelly in the middle. The cookie was a perfect match to the tartness, and the crumbly texture works great with the gooey jelly.
Gina Stevens
This are soft, buttery and so, so flavorful. I used both raspberry and apricot preserves. Thanks for a great recipe.
Christy
DO YOU EVEN MAKE A BAD COOKIE?! I made these for some Christmas cookie boxes. I of course sample one cookie from any batch to make sure they’re good to go 😉 These are amazing and they turned out perfect! I’ll definitely be making these again!
Sam
Thank you so much, Christy! I’m so glad you’ve enjoyed everything so much! 🙂
Tiffany Nelson
I’ve never had those kind of cookies before and now I feel like I missed out the last 30yrs. these were amazing! we used lemon curd and blueberry preserves and they turned out perfect! I don’t see them lasting long but because of the jam stuff in the middle, should they be stored in the fridge or will they be fine on the counter for a day or two(if they last that long!)?
Sam
Hi Tiffany! I typically do not refrigerate the cookies if they are only going to be around for 2 days. If you are uncomfortable with that you can certainly refrigerate them. 🙂
Kass
Can I fill them with something besides jam? The cookies I grew up with where filled with a sort of icing…
Sam
Hi Kass! I actually have a chocolate filled thumbprint cookie and a chocolate thumbprint cookie filled with peanut butter. 🙂
Theresa
I have made these cookies before from a different recipe that was a fail. This recipe is the best. The cookies are delicious. Thank you for explaining everything in the video.
Nickey
Can you make these ahead of time? If so, what is the best way to store them?
Sam
Hi Nickey! They will last about 5 days stored at room temperature in an air tight container. 🙂
Tara
I have no idea how this recipe got 5 stars from so many people! I followed it to a T. And I weighed, not measured. They’re dry, crumbly and I’m upset that I wasted these ingredients.
Sam
I’m sorry to hear you didn’t have success, Tara! Did you watch the video? It could help pinpoint any issues. Your dough potentially could have needed to be mixed a little bit longer. 🙁
Heather
Will this work if I put them in the refrigerator for longer, because I don’t have the freezer space?
Sam
Hi Heather! That will work fine. I would probably put them in the refrigerator for an hour, do a test batch and if they spread too much, leave them in the refrigerator a little bit longer. 🙂
Sasha
Followed the recipe to the letter, and I hate to say these are the worst jam thumbprints I’ve ever had or made. I regret my choice to try a different recipe this year than I have previously. They are dry as a desert, without even a hint of sweetness to them, and didn’t hold together at all when bitten into (I ended up with cookie fragments and jam on my kitchen floor, yay). I’ll be going back to the recipe I’ve used before and making a new batch.
Sam
Hi Sasha! How frustrating, it sounds like something was mismeasured unfortunately! I would give them another try, something definitely went wrong 🙁