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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I would like to make your thumbprint cookies rolled in coconut: little Easter nests. Would you still roll in sugar before coconut? I love your recipies and have learned so much baking info watching your videos. Thank you for all the pre work you do for us to enjoy such perfect recipies!!
Hi Sharon! If you want to do both sugar and coconut I would probably do coconut then sugar. You could also probably just use sweetened coconut. I wouldn’t do the sugar first as the coconut wouldn’t stick. 🙂
My daughter made these for Valentine’s day and shaped them as hearts. We used raspberry jam and so they were red hearts and oh so cute. This is such a good recipe! We’ve made these before and brought them to my daughter’s ballet studio and her Russian teacher, who rarely eats sweets, just ate them up!
I modified this recipe to use oat flour. I had to add more flour to get the texture right, but it turned out pretty decent considering that’s a pretty big substitution.
Hopefully my gluten intolerant friend enjoys!
Hi, is there anything that I can use in place of the egg yolk?
Unfortunately I don’t have a good substitute for the egg yolk. 🙁
Oh, I actually removed the egg yolk all together and just added a bit more butter and brown sugar and it tasted the same! The only difference I noticed was that when forming the cookies themselves, I had to knead the dough a little bit more!
Hey!
Was thinking of making these for Valentine’s Day and was wondering if it would be possible to shape the cookies into hearts? I’ve seen it done with other recipes but I really wanted to use this one since it has so many great reviews! Might be a dumb question but I don’t bake very often and wanted to make sure that it wouldn’t ruin the cookies.
Let me know your thoughts!
Hi Sam! It’s not impossible but they will lose sharp definition. Shaping, freezing, then shaping again gently with a spoon after baking may work but it’s hard to guarantee.
Made these using 1:1 Gluten Free flour. They are delicious.
Delicious! Made for a friend’s birthday and they’ll disappear.
These look delicious! Would turbinado sugar be good or is it best to stick with the smaller granulated sugar? Thank you!
Hi Ashley! Turbinado sugar will work well for rolling the thumbprints, but I wouldn’t use it in the actual dough. 🙂
My mom loves these and I’m so happy to make them for her
Hey there! is there any special intructions after freezing them or can i just stick them straight into oven after pulling them out of freezer. Thanks
Hi Janae! You should be able to bake them right from frozen. They may require an extra minute or two in the oven. 🙂
Followed recipe exactly and made the best thumbprint cookies I have ever eaten. Will be making again very soon.
Hi! Could you use margarine in place of butter or would that be a bad idea?
Hi Jacqui! I wouldn’t recommend using margarine here. There’s a chance they could spread too much. 🙁
I’ve made these 10 times in the last month and they’ve been fantastic every time. These are great because you can make and shape the cookies and then freeze them for a few days until you’re ready to bake. I’ve used raspberry and blueberry jam so far and both have turned out fantastic. Would definitely recommend next time you’re craving a thumbprint cookie!
can you put chocolate in the center of the cookie
Hi Anita! I actually have a chocolate thumbprint cookie you can try. 🙂
can you freeze these for a couple weeks?
Sure thing! I would recommend making the thumbprint and freezing them like that, if possible. 🙂
These cookies are perfect! I have a neighbor who makes jam and I recently used her mandarin raspberry jam with them and they were delicious! She just brought me a black cherry jam that I’d love to use for a chocolate cookie. Do you have a chocolate thumbprint recipe?
Hi Michelle! I do have a peanut butter chocolate thumbprint you could use. 🙂
I’ll give it a go and let you know! Thanks!