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.
This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Mira
Fair warning to those baking, my oven might be a little off but I had to bake these for an extra five minutes cause they were practically raw after the 11 min bake time
Stephanie
My cookies were extremely crumbly -almost like trying to make pure flour into balls. I couldn’t make them into balls because they would just fall apart. If I did get them to stick – then I couldn’t make an indent in the cookie because it would break and crumble and fall apart. I followed the amount of everything exactly. Did I do something wrong with the butter? (I used an electric mixer because I don’t have a stand mixer). I tried another recipe very similar to this one and had the exact same problem. I’m not sure what I’m doing wrong. It just seemed like there was too much flour. I added flour in slowly. I would love if anyone has any advice.
Emily @ Sugar Spun Run
Hi Stephanie! We are so sorry this happened; this is not the experience you should be having. How are you measuring your flour? A scale is the most accurate way to measure and would be our recommendation here. If you don’t have a scale, we’d recommend checking out our post on how to measure flour, because it can be *so* easy to over-measure.
Tyla
Ignore the bad reviews, these were the exact shortbread cookies I was looking for. For an amateur baker I made these with no mixer and they were easy and absolutely delicious. I used seeded raspberry preserves and even skipped some of the steps like chilling the dough and warming the preserves.
My boyfriend doesn’t like sweets and gave these a 2 thumbs up! Thanks for the great Christmas treat.
Michelle Merkac
very good
Robin Guse
These cookies turned out perfectly for me. I had tried a different recipe before but the cookies spread flat. I weighed the ingredients; I really appreciate the ingredients and weights included in the instructions! I also added both vanilla extract and almond extract. I didn’t measure the dough as I rolled it. I made 36 cookies and baked them for 10 minutes. Love them!!
Luisa Luce
Second year baking these with my son. Both times yielded amazingly good cookies. Only change for our oven 15-17 minutes. Thank you for this recipe. Merry Christmas!
Melissa
These were some of the best cookies I’ve made. They turned out perfect and looked exactly like yours. Not overly sweet, which I like. For me, the stand mixer works best to get things mixed properly. Mine were not dry and they didn’t crack. i weighed the flour and followed all instructions exactly. Thank you for a wonderful recipe.
Kristen
My family loves this recipe!! The cookies are SO soft a
Natalia
First time making thumbprint cookies and they turned out amazing! I also love how you have the amounts of ingredients added to the instruction!
Madison
“might be pretty dry and crumbly” this recipe is basically flavored powder. Waay to much flower because i cant even get these to turn into dough… how does this have so many good reviews.
Sam Merritt
Hi Madison! Unfortunately it sounds like you over-measured your flour. I have an article on how to measure flour that could help you in the future. Over-baking them can also cause them to not have any flavor. 🙁
Lenny
Seems like you did something wrong.. this is my third time using this recipe and they turn out great every time. If you’re scooping your measuring cup directly into the flower, that could be your issue. I spoon my flower into the cup to make sure it’s not overly packed to get an accurate amount. Hope that helps!
Alyson Savino
I had the exact same results. I weighed every ingredient. Disastrous. Dry and Crumbly MESS. Waste of my time and ingredients. Everything went into the garbage.
Sam Merritt
I’m so sorry to hear this, Alyson! If you weighed everything and didn’t make any substitutions then you may have just needed to mix the dough a little bit longer to get it to come together. 🙁
Casey
does anybody roll theirs in walnuts? would that work for this recipe?
Sam Merritt
Hi Casey! You can certainly roll these in chopped walnuts. 🙂
Amanda
These cookies are so good we love them!!
Anastasia
I followed the recipe exactly, using a scale to measure. They spread out like crazy. They were still delicious. I will try again on a less humid day to see if that helps…
Sam Merritt
Was your butter really soft? Did they chill long enough? Humidity shouldn’t be a big deal with these. 🙂
Jane
Mine came out like rocks. Terrible waste of time. Are you sure it’s “cornstarch” in this recipe and not baking powder?
Sam Merritt
Hi Jane! The cornstarch helps to make the cookies soft and tender. If they were hard, they were likely over-baked or had too much flour in the dough. 🙁
Cathie
Jane, I guess you never heard off “if you have nothing nice to say” you’re classless and rude. Could’ve asked “Mine came out really hard, are you sure it’s corn starch not baking powder?”
Renee
Many years ago this is the very recipie that led me to Sugar Spun Run and all of Sam’s amazing recipies! After four or five failed Google recipies I was going to give thumbprints one last try and it was this recipie- and I have never turned back! Use this recipe and all of Sam’s recipies, you won’t regret it!! These thumbprints come out amazing!!
Sam Merritt
Thank you so much Renee! I truly appreciate your support! I’m so glad everything has been such a hit!
Katie
Have been making these for the past few years and they are incredible. The recipe is also foolproof in my experience! I made cookies from a different well known baking blogger tonight and they turned out nothing like the recipe. So grateful for your consistent, clearly written and tested recipes!
christine
Can I leave the dough in the freezer or fridge overnight? Then if so should i just increase the baking time or let them thaw a bit before baking?
Sam Merritt
Hi Christine! I would make the indents and then you can refrigerate it overnight. 🙂
Kate
Followed the steps and these spread like no other. I make several kinds of cookies and i have never had this happen. Something is off with this recipe.
Sam Merritt
Hi Kate! I’m so sorry to hear this! It sounds like something may have accidentally been mis-measured. 🙁
Kathy
Has anyone trie to put the jam in after baking the cookies?
Sam Merritt
Hi Kathy! You can certainly fill them after baking. I would do this while the cookies are still warm, because you may need to press the indent in a little bit more. 🙂
Mary Scott
these were the best thumbprint I have ever made. I used blackberry jam and it tasted really good. Thanks for sharing all your wonderful recipes. Have a wonderful holiday.
Morgann
Can these be refrigerated instead of frozen?
Sam Merritt
They would need a bit longer in the refrigerator, but yes that can work.