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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Karen Kosoff
Cookies were beautiful and delicious!
Asha M
2nd year making this recipe and it is fantastic! I just got thumbprint stamps for Christmas. Would you be able to roll this dough for cutouts?
Sam
I’m so glad you enjoyed it, Asha! I wouldn’t recommend this for cutouts as the dough spreads a little bit.
Cathy
Possibly one of the best cookies I’ve ever tasted! Followed it exactly and it was very easy. Congratulations on a great recipe!
Magda
Hi Sam,
Thanks, I’m looking forward to trying this recipe!
I would like to make these 2 weeks ahead of when I need them. Can I freeze them after I have baked them ?
Emily @ Sugar Spun Run
That will work just fine! We would recommend making the indents before freezing though. They may just take an extra minute or two to bake from frozen. 🙂
Cindy E.
I made these for my husband who had them as a child. They are amazing! All my family eat them up as soon as they cool! Making them on Christmas Eve again. I’m going to have to hide them until our gathering, lol.
Emily @ Sugar Spun Run
We are so happy they are such a hit, Cindy! 🥰
Kimmy
Thumbprint cookies are my favorite cookies during the Christmas season, but I can’t believe I’ve never made them before! Well, I made them today and they turned out great! They did crack a little bit, but I blame that on first-time-user error. This will now be my go-to recipe for future Christmases! 😁
Emily @ Sugar Spun Run
We are so happy you enjoyed our recipe Kimmy! 😊
Emily
I made these today & last year for Xmas! Absolutely love these cookies & love that you can make them different by doing different jam flavors. I’ve done blackberry & raspberry jams. Even the kids love them!
Paula
Too much butter. I have a scale and find measuring butter in grams or ounces so much easier and accurate.
Brooke McDowell
Not sure what I’m doing wrong but my dough is not forming, seems like too much flour not enough wet ingredients
Emily @ Sugar Spun Run
Hi Brooke! How did you measure your flour? If you are using cups, you may have accidentally added too much 😣 We have a post on how to measure flour that might be helpful for you.
Yvonne Crowley
my cookies also spread flat when baking. I did chill the dough immediately after mixing it, waited for it to soften, rolled them out and then chilled then in the freezer before baking. I measured the flour how I normally do it, scoop into the measuring cup to not get packed flour and then leveled it
Pam
My favourite cookie recipe! I sometimes add lemon zest to the butter mixture which is a fantastic version.
Emily @ Sugar Spun Run
Yum! We’re so happy you like them, Pam 🩷
Nicole
I’m not sure what happened but my cookies went flat. Any advice ?
Sam
I’m so sorry to hear this, Nicole! Are you measuring your flour properly? Did you make any substitutions?
LaLanya
Absolutely amazing! I cannot tell you how happy you have made me with this recipe. I made raspberry, strawberry and apricot. Each flavor was delicious. Thank you!
Emily @ Sugar Spun Run
We are so happy you loved them, LaLanya! 🩷
Reese
mine did as well i’m going to try again and add another 1/4 of a cup because i made sure my measurements were on the dot
Ann
My dough if frozen when adding jam. Do I put them n the oven frozen or wait until the dough is soft again?
Sam
Hi Ann! You should be able to add the jam to the frozen thumbprint shells and bake. 🙂
Betsy
I did this and they took twice as long to cook as recommended!
Emily
Can’t wait to try this recipe today! After baking, should the cookies be stored in the fridge or the counter? And, if making them 3 days in advance of serving them, are they still just as good? Thank you!
Sam
Hi Emily! Freshly baked cookies are always best if you ask me, but they will still be very good if stored in an air tight container at room temperature. 🙂
Renee
We made a grinchy version. Just added green food coloring and made 2 finger prints to create a heart! Big hit with the kids and VERY delicious! I’ll be saving this recipe for sure!
Mary Beth Mitchell
I love this recipe but I can’t keep my cookies from cracking. Any advice?
Emily @ Sugar Spun Run
Hi Mary Beth! Are you following the tips to prevent cracks in the post?
Christine
I filled them with strawberry preserves. My son says they are much too sweet, that the strawberry filling is too overpowering and then the second pan burned in 9 minutes!!
Sam
I’m sorry to hear that, Christine! Did you put your cookies on a hot pan? Is your oven temperature accurate?
Sue
This is a great recipe..dough came out perfect!! Thank you xoxo