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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These were delicious and buttery with a nice texture. My only “complaint” would be, they are a tad too sweet and I do enjoy sweets. Can I omit one if the sugars without compromising the rest of the cookie?
Hi Gianine! Unfortunately, omitting the sugars will make the cookies a bit drier so I’m not sure I recommend eliminating the sugar.
Thank you for your quick response. I also meant to ask, what is the best way to store them?
They can be stored in an air tight container at room temperature. 🙂
I followed this recipe to a T and it was so dry and crumbly. I added an extra egg yolk just to try to get the balls going. When I added the thumb print they were so delicate and the sides are close to crumbling. Fingers crossed they turn out!
I’m so sorry to hear this happened, Tracy! Did you weigh your flour? Did you make any substitutions?
When the batter was still crumbly, I mixed it by hand to make a very smooth dough to work with no cracks.
Delicious 😋
Hi Sam, do you need to use the cornstarch or can you just take it out?
Hi Emily! I recommend the cornstarch for the best texture. 🙂
No matter how well I roll the balls, they crack when I press them to make the jelly well. Any tips?
Hi Kristi! That’s disappointing to hear! There may be just a touch too much flour in the dough. You can always repair the cracks a bit. Are you trying to indent them when the dough is really cold?
The cookies spread like crazy! I was looking for a thumbprint cookie that looked like the picture.
Hi Sunny! Did you weigh your flour? Was your butter really melty? Did you make any substitutions?
Can I use chocolate kisses instead of jam in this recipe. Thank you
That should work just fine. 🙂
The Best cookies ever. I use half whole wheat and half AP white flour and its perfect with raspberry jam
Can I make the cookies and then freeze them , so then I can just thaw out when I am going to use them ?
Sure thing!
Hi Sam,
I intend to make and store the dough for 3 days prior to filling and baking. Would you recommend I store them in the fridge or freezer for the interim?
Also, have you successfully doubled this recipe? Wondering if I’d need to make any adjustments or just play it safe with two single batches?
Thank you!
Hi Layne! The dough will be fine in the refrigerator for 3 days. I would personally indent the dough before storing. I haven’t personally done it, but as long as all of your measurements are accurate you should be good to double this. 🙂
I have been making this recipe for 7 years and it never disappoints. I quad the recipe and use at least 6 different flavor jams and preserves. The only modification I make is instead of rolling in sugar before baking I sprinkle with powered sugar instead. They look so pretty and it makes the bite more tender without that crunchy sugar. But that’s my preference. But anyway, love this recipe. Thank you.
I make these cookies every year and I made your recipe this year and it’s absolutely amazing. I used strawberry jam in some and raspberry in others. Thank you so much for sharing. Happy Holidays to you all.
The most delicious cookies ever! Super detailed instructions, with weight measurements included ….the perfect recipe!
Hi! Can I make the dough ahead of time and leave in the freezer? I want to make these for a cookie box in 2 weeks.
Sure thing! 🙂
Do these cookies freeze after baking?
Hi Emma! While I haven’t personally done it, many others have reported doing so with success. 🙂
Hello! Would I be able to freeze these ahead and then bake? Would I freeze without the jam and then add right before baking?
Hi Amanda! You can freeze the dough. I prefer to make the indent and then freeze the shells, adding the filling before baking. 🙂
I used leftover cranberry sauce from thanksgiving as the jam. They turned out absolutely delicious!
Hello!
I have been making this recipe for years now and they are always a hit! Trying to make my life easier this year but freezing. When I am ready to bake should I let them thaw first? And if so how long? Or can I just pop them straight into the oven and bake for a 1-2 min more?
Thank you in advance!
Hi Jazmin! I would personally make the indent in the dough and freeze the shells that way. You can bake them from frozen they will just take an extra minute in the oven. 🙂
Hi! If I make the dough today and then refrigerate to bake tomorrow, how long should I take the dough ball out of the fridge for before I form into balls and imprint?
Hi Lucy! You can make that indent before refrigerating and then you can just fill them the next day and bake. 🙂
these are DELICIOUS! the first time I made them they spread SO much, they were like pancakes but the actual cookie tasted so good, I knew I had to figure out what I did wrong and try to make them again (and I suspected I made the butter melt a little too much)
second time around they were absolutely perfect. they taste so good and very minimal spreading!
Made for Church Christmas Tree lighting!. They were beautiful!!! Will make for my family and friends next!!! Thank You so much! I have never made them before !!