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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Marie
Made these today, easy and great cookies but I may have goofed up on the “thumbprint” part. My preserves went over the sides. Next time I make these I will be a little more particular on the indentation that it is deeper and round…..
Erin
Hi! Easy recipe to follow however these cookies were so dry and continued to crumble while rolling into balls. Way too dry of dough!
Sam Merritt
I’m so sorry to hear this, Erin! Is it possible the dough needed to be mixed together a little more? Did you weigh your flour? Did you add it gradually?
James Oliver
Best
Sam Merritt
I’m really glad you enjoyed them, James!
Kim Braccia
These cookies are so very delicious. All directions were clear, easy to understand and they taste like a dream.
Bella
My go-to recipe multiple years now for cookie exchanges! They’re always a hit, I just need to remember to save some for myself!
Courtney
Fantastic recipe! Sort of reminds me of a jelly donut. Delicious. Made exactly per the recipe and turned out beautifully!
Elaine Herman
I’m going to try these cookies but but instead of using sugar im going to roll them in colored sprinkles, do the thumb print, bake and after cooled put melted chocolate (chocolate or white chocolate)in the center.
Sam Merritt
I’d love to hear how they turn out for you, Elaine, that sounds wonderful!
Violet
simple scrumptious, had to stop myself from eating them all in one sitting. you have to work at shaping them so that they don’t crumble on you or the counter and floor but it’s not really an issue and they firm up nicely once chilled.
Lois
I made these for a bake sale and they were delicious, I did add a vanilla frosting drizzle.. Just wondering how they would hold up if I froze a batch?
Sam Merritt
I’m so glad they were a hit, Lois! These should freeze just fine. 🙂
Melissa
I made two double batches of these tonight for a cookie exchange at work, I read the recipe and all the comments first and made to sure measure everything by weight, and they turned out perfect. I will definitely use this recipe again, thanks!
Sam Merritt
I’m so glad you enjoyed them so much, Melissa! 🙂
Kayla Allen
Would this recipe work for rolling the dough out and using cookie cutters?
Sam Merritt
Hi Kayla! I don’t recommend it with this dough. 🙁 I do have a great sugar cookie recipe though. 🙂
Stephanie Comer
How long can you leave the dough in the fridge before baking or can you freeze the dough and then thaw and bake?
Sam Merritt
Hi Stephanie! It will be good for 3-5 days in the refrigerator. I would recommend making the imprints before refrigerating that long. You can also freeze the dough if you’d like. 🙂
Kelly
I made these once using a scale and the metric amounts and they were perfect. Recipe calls for 1/3 cup of both white and brown sugar, but both say 70g. Second time I made them I clued in that 1/3 cup of white sugar would weigh much less than 1/3 cup of brown sugar. I used a measuring cup this time, did 1/3 cup of each, and they were SO sweet. 1/3 cup of brown sugar is actually 85g, not 70 like the recipe says. They’re still good, but I’ll definitely only be using metric going forward!
Sam Merritt
Hi Kelly! A cup of brown sugar and a cup of granulated sugar each actually weigh 200g. I have this standardized on my site so I would recommend following the gram measurements listed. In this case it’s a minor change so they will likely still turn out. 🙂
Ravneet
hi! if I freeze the dough for a couple days would you recommend thawing the dough before baking? or just putting it directly in the oven?
Sam Merritt
You can put it directly in the oven. They may take an extra minute to bake. Enjoy! 🙂
Jenn
The cookie portion turned out great, but I don’t think it was a good idea to put the jam on there before baking. Mine bubbled over the sides of the cookie and just generally looks messy now?! I find it hard to believe this is not happening to others
Sam Merritt
Hi Jenn! Is it possible the cookies were slightly over-filled? I’m glad you were still able to enjoy them. 🙂
Marcil
You microwave the jam and then I use a dropper to place the jam nice and neatly in the thumb impressions. No overflow and they looked great!
Debs
My new go to thumb print cookie for year round. Shortbread crinkle with home cranberry pear jam. I added 1/8t almond extract for that bakery finish and sprinkled toasted coconut on cookies on banned cookies. Thank you!
Jess
Don waste your time or ingredients on these cookies it’s a very flawed recipe
Sam Merritt
Hi Jess! Many, many people have made these cookies without issues and you can watch me make them on video just above the recipe. What happened to your cookies? Did you make any substitutions? From my experience, the biggest error is typically over-measuring your flour. I do have an article on how to measure flour that could be helpful in the future. 🙂
Karen Felix
I made these cookies twice, wasted butter, flour, sugar, and time for them to spread all over the pan.
Sam Merritt
Hi Karen! It sounds like you didn’t have enough flour in your dough. Did you weigh the flour? Did you make any substitutions? Was the dough chilled enough?