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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Erika
Turned out amazing! I used apricot preserves and rolled them in turbinado sugar for that extra crunch. I’m making another batch in the morning so I’ll have enough to take to the Holiday House charity volunteers because not enough made it past the taste testing tonight!
Patricia Marino
I mafe this cookie today, I said to my daughter, I’m making these cookies and they are way too fussy. rolling, freezing, filling, etc. Oh my goodness, I told her, I take it back, how tender, delicious, I can taste the brown sugar. Make them!!
Julie
Can the dough be store in the fridge for a few hours prior to baking?
Sam
Sure thing. You may want to let it warm slightly before indenting if the batter becomes too firm. 🙂
Kim
Hi – Can the cookies stay frozen to bake at a later date? I love to have cookies ready to bake from the freezer!
Sam
Hi Kim! I would make the thumbprint indents before freezing. 🙂
Karen
I tried this recipe today, and I don’t know what I did wrong, but my dough is too sticky to roll into balls. I doublechecked to make sure I put in the right amount of each ingredient, and I didn’t notice any mistakes. Any advice?
Sam
Hi Karen! Did you weigh your flour or make any omissions or substitutions? It sounds like you may have just needed a little more flour. 🙂
Anna
I made the dough exactly as instructed and it was so crumbly. It was like sand, it fell apart as I tried to form it into balls.
2 stars instead of 1 because the cookies taste good. I’m not using this recipe ever again.
Sam
Hi Anna! You may have needed to mix the dough a little bit more, or you may have accidentally added too much flour. 🙁
Candace
Can this dough be made in advance and frozen?
Sam
Sure thing! I would roll the dough balls and make the thumbprints first. 🙂
Robin
Can these be frozen?
Sam
Hi Robin! They can be frozen before or after baking. If freezing before baking, I would recommend making the indents first. 🙂
Jo
I have never made a Thumbprint cookie before and wanted to try something new for various holiday parties. I followed the recipe exactly with no modifications and thiis is probably one of the best cookies I have ever made. The texture and flavor profile was amazing and I received wave reviews from multiple people on this cookie. This is a recipe that will be on repeat for me.
alexandra
Really a stellar recipie. I have never made thumbprint cookies before, and these were a hit with my family and friends. Thanks for sharing ❤️
Lishell de Bruin
Hi, I would love to bake these for Christmas. I just want to know, how long do they last in an airtight container ?
Thanks 🙂
Sam
Hi Lishell! They are good for about 4-5 days in an air tight container at room temperature. 🙂
Sam
Hello! I would like to make these for a cookie box this year. How far in advance do you recommend making them so that they would still be relatively fresh to put into boxes? I am not shipping them. Do these hold well in the fridge? Thank you!!
Sam
Hi Sam! I typically say they last 4-5 days in an air tight container at room temperature.
Rosie
just a quick question, was this recipe updated recently? i’ve been making it for a few years and i don’t think it’s ever said cornstarch. anyway this is my family’s favorite type of cookie i make during Christmas, and we all love it.
Sam
Hi Rosie! No the recipe has not been updated or changed since it was first published, it has always used cornstarch. I’m so glad you and your family love it!
Catherine
I make these cookies all the time with my daughter. They are her absolute favorite. We’ve had them with raspberry jam, apricot jam and apple jam. I highly recommend them. We made a lot this time and have a bunch left over so she wants to ship some to her grandmother. How would you recommend storing the extras and shipping them?
Sam
I’m so glad everyone enjoyed them so much, Catherine! I haven’t personally shipped them, but they are a sturdier cookie. You could probably put them in a tin and ship them that way. Of course you’ll want to send them soon after baking and quickly because fresh is best. They can be stored at room temperature. 🙂
Catherine
Thank you for the advice and quick response!
Bonnie
Just wondering if the oven temp is for convection or standard ovens
Emily @ Sugar Spun Run
Hi Bonnie! The temperature listed is for a standard oven 😊
Melodie
This recipe is my absolute favourite thumbprint cookie recipe! I like thumbprint cookies with nuts so I saved the egg white, whisked it separately in a bowl, then after rolling the cookie dough into balls, I dipped each one in the egg white, then rolled them in chopped walnuts. I used a food processor to chop the nuts very fine so they stick and dont interfere too much with forming the indents. I did a double batch with half black cherry jam and homemade peach and sour cherry jam. I cant wait to gift these in my cookie boxes!
Bettie
This is an awesome idea that I never would have thought of. Thank you for sharing!
Donna Sharp
Well I finally found a thumbprint cookie recipe that doesn’t taste like cardboard with jam on it and this is the one.
I followed the recipe to the letter. I used a Volrath 0.54oz scoop (just a tad over a tablespoon) and got just over 3 dozen in a single batch. I used a half cup of seedless raspberry preserves and they baked very well after leaving them in the fridge overnight as opposed to freezing them first. I will be using this recipe in my regular Christmas cookie rotation from here on out. Thanks for sharing!
Emily @ Sugar Spun Run
We’re so happy our recipe was a winner for you, Donna! Thanks for the review 😊
Rebekah Yarnall
Best cookies ever! My only change was 1/2 tsp. almond extract instead of vanilla extract.
Kristina
Is this good recipe to double?
Sam
Hi Kristina! You can double it. I would recommend weighing your flour to make sure you don’t end up with too much flour. 🙂