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 loved this recipe and look forward to making this for Christmas.
I loved that the recipe was so easy to follow and that the ingredients were listed at each step. I bake often, and my dough feels good and doesn’t crack, but it tastes dry to me. Do you have any recommendations?
I’m so glad you enjoyed the recipe for the most part, Denise! I would try taking them out of the oven a minute or two earlier. 🙂
The best thumbprints ever!!
I just bought a set of thumbprint cookie cutters that cut an outer shape for the cookie and leave a holiday shaped indent in the middle for the jam. Could I roll this recipe out for this purpose or would you recommend using a shortbread cookie recipe?
Hi Amy! These may spread a little bit if rolled out but they shouldn’t flatten out completely.
These cookies are delicious! I made them for my cookie boxes last Christmas and they were my mom’s absolute favorite. I told her I was considering making linzer cookies instead this year and she shot that down real quick! Looks like these wonderful jam thumbprints are making a comeback.
I’m so glad they were such a hit, Calla! 🙂
Does this dough freeze well?
Hi Darlene! I have not personally done it, but others have done so with success. I would recommend making the imprint before freezing. 🙂
Tbh I honestly thought that having to put the cookie dough in the freezer was a wild idea…
It keeps the cookies from spreading while baking. The same technique as making a pastry crust. To harden the softened butter. It also keeps the butter from breaking in the hot oven.
I made this last weekend, threw them together in less then 10 minutes..put them in the freezer while I cleaned up..they were absolute perfection…only thing I changed was I used 1/ 2 tsp of pure orange extract + 1/4 tsp of vanilla extract..in place of the 3/4 tsp of vanilla extract ..I also used very good quality seedless rasberry jam ..and KA unbleached flour
I do have 1 question: would you recommend doubling?
I’m so glad you enjoyed them, Kathleen! Several other commenters have doubled this with success. If you are using a stand mixer though, it will make a lot of thick dough so it may be tough on the mixer, just something to keep an eye on. 🙂
LOVE how the recipe at each stage repeats the measurements of the next ingredients. So much easier just reading through and smoothly executing the recipe, rather than having to look up for measurement of butter, read again, look up for next measurement of sugar… I wish EVERYONE wrote their recipes like this. Classic recipe and amazing options offered (burbon infused, peanut butter etc.)
I used almond extract and blueberry jam taste was good, but dough did not incorporate very well at all and they were very cracked.
I’m so sorry to hear this happened, Jamie! The most likely cause of this is too much flour in the dough. 🙁 I hope you were able to enjoy them still! 🙂
I have tried many different thumbprint cookie recipes and this is the only one I’ve found that didn’t make my dough super dry and leave my cookies looking cracked.
I followed the recipe to a T and my dough was perfect. Moist but not too moist and my cookies turned out beautiful. Definitely adding this to my favorite recipes.
Sam you’ve done it again. These cookies are great and I’m sure the fam will be asking me to make them all the time although your chocolate chip cookies are the star around here. I made the thumbprint cookies with strawberry, raspberry and blueberry preserves and they’re all delicious. Thank you for another awesome recipe and keep ’em coming girl.
Absolutely amazing! I didn’t roll mine in the sugar, I think that if your jam is already pretty sweet you shouldn’t need too.
Thanks for the recipe! 🙂
I made these thumbprint cookies last December for a holiday event at work and they were a huge hit! Multiple people asked me for the recipe. They are so delicious!! I love the taste of the baked dough and actually crave it sometimes, so this weekend whipped up a batch with raspberry jam just because. If only I could figure out how to use this recipe as the base dough for all the other cookies that get made in this house!!!! Highly recommend!
Do you think it would be ok to freeze the dough? Then defrost and bake when ready?
Thank you!
Sure thing! I would make the thumbprints prior to freezing and then fill and bake when ready. 🙂
I don’t recommend using a different butter since I did and my cookies were pretty crumbly. So I’d try to stick to the ingredients if possible.
These are soooo good! One of my go to Christmas cookies every year!