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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Evelyn
hi I’m using the exact amount of portions in the recipe. but it turn out my wet ingredients is very creamy instead of the crumbly part as your video shown. I’m using red mill unbleach APF and Anchor New Zealand butter. please help
Sugar Spun Run
Hello, Evelyn! I am not familiar with New Zealand Butter, but I recommend you add a little more flour to your batter until the dough is less sticky and more manageable to work with. After that, I recommend chilling the dough to see if that helps. Becare not to add too much flour at once. You don’t want the cookies to turn our dry. I hope that this helps! Let me know how they turn out.
Evelyn
Hi, i’ve added the another 1/2 cup of flour but it is still not as crumbly as yours in the video. Or maybe i should reduce down the butter perhaps?
Sugar Spun Run
Hi, Evelyn! Did you try chilling the dough? You can try baking a small batch to see how they turn out. You may need to add more flour. Again, I am not familiar with the butter you are using so you may have to test until you get the right consistency. Keep me posted. I’d love to know what works best. Again, I am so sorry I can’t be of more help.
Nancy
How many cookies does this make?
Sam
Hi Nancy! It will make about 2 dozen cookies. 🙂
Aili Palmer
Great cookies! Brought them into work and everyone had at least three. Careful when you take them out because the jam is bubbling. My husband burned himself but he wouldn’t stop eating it. Delicious.
Sugar Spun Run
I am sorry that your husband burnt himself, but I am happy that didn’t stop him from enjoying them, Aili! Thanks for trying my recipe, I am so happy that they were a hit! 🙂
MARY DOHERTY
I generally use Solo filling for cookies that call for jam. Do you think it would work well with these cookies?
Sugar Spun Run
Hello, Mary! Though I have not tried it, I think that Solo filling should work OK for this recipe. Please let me know how they turn out. 🙂
Bryanna
Hello! I’m going to be going to a Christmas cookie baking party this weekend! To speed up the process, I’m wondering if you think I can make up the dough the night before and keep it refrigerated until I’m ready to use it?Thank you for your input!
P.S. My family always makes these with apricot jam- so delicious! I’m also going to try chokecherry rhubarb jam this time!
Sam
Hi Bryanna! Yes you can make the dough the night before, just make sure to cover it so it doesn’t dry out in the fridge. Love the sound of making them with the apricot and chokecherry jam… yum!!
ruth sultan
This is my go to recipe for thumb print cookies – the best ever. I use seedless raspberry jam as my husband does not like the seeds. My co-workers look forward to these.
Love your site, keep posting
Sugar Spun Run
Thank you so much, Ruth, for being a fan of my recipes and site. I am so glad that you and your husband love the cookies, they are a favorite of mine too. Enjoy! 🙂
Laurel
Hi, would you be able to freeze these?
Sam
That should be fine, enjoy!
Coley
I made these cookies with fig preserves, blackberry preserves and then some with a mixture of the two which were my favorite. I made a double batch of batter because I always give cookies away to my neighbor, my daughter’s 8th grade friends, my pharmacy, my mom’s doctor, etc. And young or older, they all like them. The pharmacist who is in his 70’s said they remind him of cookies from his childhood. Thank you for the recipe!
Sugar Spun Run
Thank you so much, Coley! I am so glad that the Thumbprint Cookies were such a hit. Thanks for commenting. I hope that you try more of my recipes soon. 🙂
Colleen
Why is cornstarch added to the flour?
Sugar Spun Run
Hello, Colleen! Cornstarch helps the cookie keep its shape while helping create a perfect crumble. You mix it into the dry ingredients so that it’s well combined. 🙂
Yen
Hi! I would like to try making these tomorrow ! I live in the tropics and it’s 30C most days so how Long can these keep with homemade strawberry jam? Thanks!
Sugar Spun Run
Hello, Yen! Dependant on how the homemade jam does, the thumbprint cookies should last about a week if stored in an airtight container. I hope that you enjoy them! 🙂
Andy
I recently bought a jar of pomegranate Merlot jam and I was worried , will the alcohol in the jam effect the baking of the cookies also, will the jam burn due to the alcohol content.
Sugar Spun Run
Hello, Andy! I haven’t tried it, so I’m not sure. If you do, let me know how they turn out. 🙂
Brooke
Have made these in the past. I have used Blackberry and Raspberry Preserves, seeded and seedless. I believe both are Delicious!☺️
Sugar Spun Run
Thank you so much, Brooke! I am so glad that you enjoyed the Thumbprint Cookies. 🙂
Katie
I made these and followed the recipe exactly. The sides cracked when I pressed the holes in. The oven temp/timing must have been wrong because they never browned on the bottom and didn’t cook all the way through in spite of extra time.
Sugar Spun Run
Hello, Katie! I am sorry that this happened to you! I have never experienced this before. It sounds like the cookies just needed to bake longer. If you decide to give this recipe another shot, further in the post in the notes there are additional tips on how to avoid cracking. Regardless, I hope that they taste good. 🙂
Stephanie Ward
I made these with some homemade strawberry jam and they were wonderful. They reminded me of the ones I made with my mom when I was a kid, which is exactly what I was going for.
Sam
I am so happy to hear you enjoyed the thumbprint cookies, Stephanie! Thank you so much for commenting!
Bitsie
Hi Sam,
Bitsie from Wales, UK here, could one use Nutella instead of jam (preserve) in this recipe? Or would that just be awful? I do love chocolate so……
Thank you and congratulations on your pregnancy, I do envy you, on each of my three pregnancies hyperemesis kept me out of the kitchen😢! You just look as though you are blooming, although I expect that you too have had your moments….
Sam
Hi Bitsie! Nutella would be wonderful in these thumbprint cookies! I’m not sure how it would bake in the cookies so I might recommend baking the thumbprints first and then filling with Nutella (though it’s certainly worth experimenting with filling and then baking). I have a chocolate thumbprint cookie recipe where I bake the cookie shells and then fill them, that might be helpful just for some tips on how to keep the thumbprints nicely indented after baking. I hope that helps!
And I don’t envy you with the hyperemesis, that must’ve been brutal and I’m sorry you had to deal with that! Definitely have had some moments here and it’s been rough, but in the grand scheme of things I’ve really had it quite easy <3