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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Jan
Can these cookies be frozen?
Emily @ Sugar Spun Run
Yes! Enjoy 😉
June Mathias
Hi Sam can I make the dough ahead of time?
Emily @ Sugar Spun Run
Hi June! If you’d like to refrigerate the dough for a day or two instead of freezing (step 8), that will work. Enjoy!
June Mathias
Thank you!
Avi
I had some fancy raspberry preserves and was trying to figure out a way to showcase them that wasn’t just jam on toast… these cookies were the perfect vehicle! Soo buttery and the perfect texture. I was a little worried that rolling in sugar on the outside would make the cookies too sweet, but the textural result is so addictive, I couldn’t sacrifice it. Reduced the sugar in the actual cookies by 10% to preserve structural integrity and I think this, plus using a tart jam, made for the perfect sweetness.
“Too bad” I still have half a jar of preserves left… wonder what I’ll do with them… 😉
Emily @ Sugar Spun Run
Lovely idea, Avi! Yes, definitely too bad about the leftovers–you’ll just have to find a way to use them up 😉 Enjoy!
Melisa White
will the cookies turn out if I replace the egg with applesauce? grandson is allergic. tnx!
Emily @ Sugar Spun Run
Hi Melisa! We haven’t tried it, so we can’t say for sure. We have had one reviewer successfully make this recipe with a flax egg replacement before though. Hope that helps!
Hannah Nees
This cookie is life changing. I use the recipe for squares and can skip the jam
Isabella
How do I stop my cookies from spreading. I normally don’t have this problem but this time I had them spread. They taste amazing as always, but just want to perfect them.
Sam
Hi Isabella! Did you chill them? Did you have enough flour in the dough?
christina king
Made several times. Very good
Emma
I’m 12 and I made these for a party for my mom’s birthday, and she loved them. I didn’t use jam, I used kisses my family isn’t a big fan of jam!!!
Emily Nash
I find myself making these cookies on an almost weekly basis for the past few months!! I first made these years ago (also tried the chocolate filled ones too) and I think jam filled ones are better than chocolate chip cookies! The jam filled cookies are simple but full of flavour – I think simple things can be the most delicious 🙂
Stella
Delicious!
Casey @ Sugar Spun Run
We’re so glad you loved them, Stella!
T
Delicious! I did a heart shaped imprint with raspberry jam, and they turned out so cute! The only downside was how fast they disappeared haha. I made 3 batches so far and they are a hit with my husband and kids. Thanks for sharing!
Casey @ Sugar Spun Run
That sounds adorable! We’re so glad they were a hit! Thanks for leaving us a review!🙂
Mimi
Absolutely delicious and very special! My grandchildren kept asking for more! Very highly recommend.
Also, love that the author added gram weight to the recipe as well as repeating the ingredients after every step. So, so helpful!
Casey @ Sugar Spun Run
Hi Mimi! We’re so glad they were such a hit for you and your grandchildren! Thanks so much for the review 🥰
Jeremy
Too much butter
Sam
Hi Jeremy! How much butter did you use? How did it have too much butter? You can watch me make these on video without issue. 🙂
Delia
Needed more jelly/jam, and this is only a recipe you should try when you have a lot of time, but I did, and I loved it. Follow recipe exactly as it says, maybe one less minute on the baking part and more butter. These were super fun to make and tasted delicious. Yield was about 35 cookies for me.
Emily @ Sugar Spun Run
Thanks for giving them a try, Delia! 🩷
Alicia
Best cookies ever!
Casey @ Sugar Spun Run
So glad you love them, Alicia!