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.
Marilyn Armstrong
Fantastic cookies! I didn’t spread mine out at least 2″, which made my 23 cookies need at least that much cooking time. Nevertheless, they’re wonderful!
Katie
Perfection, Sam. I made a double batch with 3 diff jams: peach, strawberry and raspberry and sprinkled with golden sanding sugar
Sylvia
Hi Sam! I am definitely making this for a Christmas dinner treat! I would like to know what size cookie scoop you use? Your reply would be much appreciated. Merry Christmas to you and your family!
Emily @ Sugar Spun Run
Hi Sylvia! We use a 1 Tablespoon scoop here. Hope everyone loved the cookies–Merry Christmas 🎄
Stephanie
Wow! These are so good! I should have doubled the recipe. I think It’s my new favorite cookie. I made them as written and they turned out perfectly.
Sam
I’m so glad you enjoyed, Stephanie, thank you so much for trying my recipe! 🙂
Ursula Robinson
The ratio of flour to butter is off. I reduced flour by 1/4 cup with perfect results. This site has a tendency to use way too much flour in cookie recipes.
Sam
Hi Ursula! The ratios are correct, I think this is either an issue in your kitchen or perhaps with accidentally over-measuring the flour (are you using a scale? Measuring properly? Adding the flour gradually?)? Every kitchen is different, but you can see in the video and photos it works just fine as written 🙂
Diane
I am out of corn starch…can I make them without it?
Sam
Hi Diane! You can, substitute with an equal amount of flour. The cookies aren’t quite as soft and tender and may spread a bit more than they ought to, but it should still work. I hope that helps!
Juli
I think thumb prints can be very tricky. This recipe so far is the best I’ve tried, still a little cracking and crumbling, I will try adding a second egg yolk or just a little more butter then next time I try them 🙂 I would do 4.5 stars if I could, just because they are almost perfect
Valerie
I weighed the flour, and it’s not dry and crumbly. Very soft. Any suggestions?
Sam
Hmm, that’s very strange. Was the scale tared? Probably a silly question just wanted to check. Was the butter very warm?
Lisa
Is the flour scooped and levelled ? My dough is very soft
Sam
Hi Lisa! You can check my post on how to measure flour for the best and most consistent way to measure flour. If you have a scale I would recommend weighing the flour. 🙂
Theresa Davis
These are beautiful and very easy. I eliminated the sugar sprinkle as they are more then sweet. I have had several ask me for the recipe. This has become a Christmas staple in my gift packages. Thank you!
Emma
Would this work with white sugar or brown sugar instead of golden? Thanks!!
Sam
Hi Emma! The recipe calls for granulated and brown sugar 🙂
Angela
I just made these cookies and they came out great. They melted in my mouth. 🌟 🌟🌟🌟🌟
Sam
Wonderful, thank you so much for trying my recipe, Angela!
Irene
Can I make the dough ahead of time and keep it in the fridge until I’m ready to bake them (in 2-3 days)?
Sam
Hi Irene! I would recommend rolling and printing them before refrigerating them that long. The dough could become difficult to form after being in the refrigerator that long.
Gabby Rauch
How long are these cookies good for?
Sam
Hi Gabby! I would say 5 days at room temperature in an air tight container. 🙂
Nikki Zelenka
These are excellent cookies! My four grown sons love them!
Sheila Hillenburg
Can these cookies be made a week ahead and stored in frig, or frozen?
Sam
Hi Sheila! A week is pushing it to not have them frozen. I typically recommend they be kept for about 5 days in an air tight container at room temperature, otherwise I would freeze them. 🙂
nat
hello, how would you go about making these ahead of time? would you freeze the dough already rolled in the sugar, thaw and add the jam when ready to bake? any help would be appreciated
Sam
Hi Nat! If you freeze it you will want to roll the dough and imprint it before freezing. You could then thaw, fill with jam, and bake. 🙂
Nanciejeanne
I had some leftover apricot preserves and didn’t want to go through the trouble of rolling and cutting kolachy (however it’s spelled!!) These were great! I used a small cookie scoop to get uniform balls. I think it was a little small as I got 44 cookies. The finished cookies were about the diameter of chips ahoy cookies so I liked the size. I did use cap end of an empty anise extract bottle to make the little wells and it made perfect, cylindrical indentations! I also added a little cornstarch to the bonne maman preserves to thicken it slightly. I have seen hamentaschen recipes that mix breadcrumbs with jam filling, maybe I may try that, but I had no trouble with cooking over or anything. I did squirt it in using a sandwich bag with the corner cut. I made it exactly as written (except for the cornstarch) and mine took a little longer to bake, but were really really good. thanks for the recipe!
Madeline
can you freeze the baked cookies without jam them fill with jam when thawed. thank you.
Sam
Hi Madeline! You can freeze them after baking without filling. Just be sure to make that indent again after baking and before freezing so you will have that nice little cavity. 🙂