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 wanted to like there, but they didn’t bake well in the centre even with lots of extra baking time. The flavours were good, but didn’t blow me away.
Hi Laura! I’m sorry to hear this happened! Is your oven temperature accurate? Did you make your cookies larger? What did you fill them with? It’s odd that the center didn’t cook, that should be the thinnest part of the cookie.
Hiii
Can the dough be made ahead & frozen? Would you shape them with the imprint then freeze or do you have any tips?
Trying to make my cookie boxes easier this year by making doughs ahead if I can
Thank you!
Hi Marissa! The dough can be frozen. Yes I would imprint then freeze so you don’t have to try to do it and have all of them crack. Enjoy! 🙂
These can look dull, but OMG they are truly delicious! I made the mistake of having jam that was too loose and it leaked into the cookie during baking, but that was my mistake, didn’t affect the flavor. This recipe is going to be my new holiday staple for Christmas
How far ahead can these be made and baked? I am looking to make them two days ahead. How should they be stored…refrigerated or not refrigerated until served?
Hi Denise! 2 days will be fine. You can store them in an air tight container at room temperature. 🙂
these did not turn out well for me. they spread a lot, even though I froze them for the 30 minutes it says to in the recipe.
I’m so sorry to hear this happened, Kristen! Did you weigh your flour?
I had the same thing, and everything was weighed.
Did you make any substitutions? Did you let the dough chill long enough?
Loved them! ❤️
I make these every year and they are always a hit! This year, I am debating doing some of them with lemon curd but would like your thoughts on that combo…
I’m so glad you’ve enjoyed them so much, Katie! A lemon curd sounds delicious in these cookies. 🙂
Do you know how many max days/months i can store the dough in the fridge??
Hi Selena! I would say 5 days in the refrigerator and a couple of months in the freezer. 🙂
Delicious cookies
Do you need to adjust for high altitude 5000 feet?
Unfortunately I am not familiar with high altitude baking so I can’t say for sure if there would be any alterations needed. Hopefully someone else can chime in with some tips. 🙂
If you freeze the dough, when you pull it out of freezer and fill with jam, how long do the cook for and at what temp. How long do they need to thaw?
Hi Tonya! The temperature will not change, they may just take an extra minute in the oven. 🙂
Can you substitute almond extract in place of vanilla?
Hi Lisa! You can use almond extract, but I would use less as it’s much more potent. 🙂
Hi there. How many cookies does one batch yield?
About 24 cookies. 🙂
Hi! I’d like to make the dough for these, imprint and freeze for Christmas cookie boxes, do these freeze well? And other considerations to consider other than an extended baking time?
Oh! And what brand preserves did you use?
Hi Shay! These will freeze well. They may just take an extra minute to bake. I use really whatever I typically have in the house as far as the preserves go. 🙂
can you use gluten free flour?
Hi Becky! I haven’t personally tried it, but others have reported using a 1:1 gluten free flour with success. 🙂
I have actually baked the cookie with the Jam inside and then froze. they came out great that way too. I use homemade jams and jellies. I used my pomegranate jelly in some and then my guava jam . its fun to experiment with flavors. These are super yummy cookies and great recipe
Hi super excited to make these! Can I use pie filling instead of jam or preserves?
Hi Melissa! Pie filling should work here. Enjoy! 🙂
Thank you for this tip!! Did you just take the baked cookies out do the freezer and bring the to room temp before serving? I need to make some ahead of time for a cookie exchange next week.
Hi Sam,
Could you add a small amount of baking soda to this to give a crispy edge, or would this take away from the melt in your mouth texture?
Hi Jo Ann! I wouldn’t recommend adding baking soda here. 🙁
Forgive me but I was wondering, did you use a tablespoon measuring spoon or a tablespoon size cookie scoop? I’ve been reading about different size cookie scoops and it’s a bit confusing but I’m going to make these for my daughter’s wedding in 3 weeks and I want them to be uniform so they’ll bake evenly.
Hi Sarah! I am using a cookie scoop here. You can see me make them in the video just above the recipe. 🙂
May I ask what the number is on your cookie scoop? Thanks for all your help!
#60. 🙂