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    Home » Recipes » Cookies

    Thumbprint Cookies

    Updated: Dec 11, 2017 • Published: Dec 11, 2017 by Sam Merritt • 1,827 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Thumprint Cookies

    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!  

    Thumbprint Cookies -- rolled in sugar and filled with raspberry jam

    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.

    Thumbprint Cookie Dough Balls

    Indenting thumbprint cookies using a teaspoon

    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.

    Classic thumbprint cookies being filled with raspberry preserves

    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.

    Thumbprint Cookies out of the oven

    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!

    Thumbrint cookies with raspberry filling on plate

    Thumbprint Cookies

    A simple recipe for classic thumbprint cookies
    4.94 from 1183 votes
    Print Pin Rate
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    Course: Dessert, cookies
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 11 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 1 hour hour 1 minute minute
    Servings: 24 cookies
    Calories: 165kcal
    Author: Sam Merritt
    YouTube video

    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

    Serving: 1cookie | Calories: 165kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 53mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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.

    More Easy Cookie Recipes

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      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies
    • Overhead view of egg cookies made with lemon curd on a cooling rack.
      Egg Cookies

    Reader Interactions

    Comments

    1. Kritan

      December 15, 2019 at 4:05 pm

      5 stars
      Delicious!!!! Easy to make. Now I need to make one more batch. Making Christmas goodies for friends and family. I have a feeling this will be a hit!!

      Reply
      • Sugar Spun Run

        December 15, 2019 at 4:19 pm

        I am so glad that you enjoyed the thumbprint cookies, Kritan! I hope that they are a hit with your friends and family. 🙂

        Reply
    2. Holly

      December 15, 2019 at 12:56 pm

      Im going to try this recipe this year. My moms has always rolled her cookies in walnuts not sugar before filling and baking. I love them that way. I have alot of nut haters, so im gonna do them this way.

      Reply
      • Sugar Spun Run

        December 15, 2019 at 1:03 pm

        That sounds wonderful, Holly! Let me know how they turn out. Happy Baking. 🙂

        Reply
    3. Sonja

      December 15, 2019 at 8:06 am

      5 stars
      This recipe worked excellent for me, despite needing to replace the dairy and egg ingredients. The dough was very nice to roll. The cookies baked in 10 minutes. They were a hit!

      Reply
      • Sugar Spun Run

        December 15, 2019 at 8:22 am

        That is wonderful, Sonja! I am so glad that you enjoyed the thumbprint cookies! Thanks for commenting. 🙂

        Reply
    4. Jennifer

      December 13, 2019 at 4:53 pm

      5 stars
      I am making these for a cookie exchange. I had to make the recipe x4. These are so good, I made some to keep for us. I can’t torture my family by forcing them to smell this wonderful aroma, and then say “No!”

      Reply
      • Sugar Spun Run

        December 13, 2019 at 10:31 pm

        I am so glad that you enjoyed the thumbprint cookies, Jennifer! That is nice of you to make a batch to share with your family. Enjoy! 🙂

        Reply
    5. Rhonds

      December 13, 2019 at 8:35 am

      5 stars
      Excellent. I used the small end of a melon baller for the indent and it was perfect! Can’t wait to add them to my goodie bags.

      Reply
      • Sam

        December 13, 2019 at 2:05 pm

        So glad to hear you enjoyed the thumbprint cookies, Rhonds! Thank you for commenting!

        Reply
        • Anne

          December 14, 2019 at 11:01 pm

          I had a question. Can these be prepared ahead of time & frozen? Thank you

        • Sugar Spun Run

          December 15, 2019 at 8:04 am

          Hi, Anne! Yes, you can freeze the thumbprint cookies either after they are baked or the cookie dough. 🙂

    6. Barb

      December 13, 2019 at 12:09 am

      5 stars
      Made these today and they were amazing! The dough came together exactly as you said it would and rolled beautifully. This recipe knocked it out of the park! They came out perfectly delicious!!! Thank you!

      Reply
      • Sugar Spun Run

        December 13, 2019 at 6:26 am

        I am so happy that your thumbprint cookies turned out perfectly, Barb! Enjoy! 🙂

        Reply
    7. Kayla Smith

      December 12, 2019 at 4:26 pm

      I’m not sure what I did wrong, followed the recipe to a T and rolled and re-rolled some of the balls, but every single cookie cracked when I was pressing the middle. Kind if disappointed as they arent esthetically pleasing. Hoping they taste better than they look.

      Reply
      • Sugar Spun Run

        December 12, 2019 at 8:55 pm

        Hello, Kayla! I am sorry that this happened to you! If you look further in the post in the notes there are additional tips on how to avoid cracking. Regardless, I hope that they taste good. 🙂

        Reply
        • Kayla Smith

          December 12, 2019 at 10:55 pm

          They absolutely tasted phenomenal! So buttery and melt in your mouth goodness. I dont even care how they look! But thank you I will try some of the tips next time!

        • Sugar Spun Run

          December 12, 2019 at 11:28 pm

          I am so glad that you enjoyed them, Kayla! 🙂

    8. Savann

      December 10, 2019 at 10:44 pm

      Does this cookie freeze well?

      Reply
      • Sugar Spun Run

        December 10, 2019 at 10:49 pm

        Hi, Savann! Yes, you can freeze the thumbprint cookies either after they are baked or the cookie dough. 🙂

        Reply
        • Poipu

          December 12, 2019 at 8:57 pm

          I did just that! The only problem is that my husband knew where they were. I am currently making another batch!

        • Sugar Spun Run

          December 12, 2019 at 9:06 pm

          Hahaha, I love it! Good Luck hiding this batch. lol. 🙂

    9. Aaron

      December 10, 2019 at 6:16 pm

      5 stars
      Omitted rolling in sugar and dusted with powdered sugar after nearly cooled. Like another has commented cooked a lot longer than recipe but that is going to depend on how chilled and how thick you roll make them.

      So good we made another batch when done to see that first time wasnt a fluke. Also used high quality preserves like Polaner.

      Reply
      • Sugar Spun Run

        December 10, 2019 at 11:09 pm

        I am so glad that you enjoyed the thumbprint cookies, Aaron. Thank you for commenting. 🙂

        Reply
    10. ruth

      December 10, 2019 at 12:05 pm

      5 stars
      i have used this recipe last year and again this year. People snatch them up so fast, they love them and always say why don’t mine come out like this. So of course I give them your recipe. Even had one lady at work ask me to make them for her.
      Did omit the sugar on the outside, still are perfect
      thank you

      Reply
      • Sugar Spun Run

        December 10, 2019 at 1:38 pm

        I am so glad that everyone enjoyed the thumbprint cookies, Ruth! I appreciate you sharing the recipe with others. Thanks for commenting. 🙂

        Reply
    11. Birgit Aarrestad

      December 08, 2019 at 11:42 pm

      5 stars
      Excellent. Did omit the extra sugar on the outside of cookie. Everyone loved them!

      Reply
      • Sugar Spun Run

        December 09, 2019 at 5:57 am

        I am so glad that the thumbprint cookies were a hit, Birgit. Thanks for commenting. 🙂

        Reply
    12. Samantha

      December 08, 2019 at 1:28 pm

      5 stars
      These cookies were just what I was looking for. They came out delicious the recipe is perfect. In fact this is my second time making them I will be begging them for . Thank you

      Reply
      • Sugar Spun Run

        December 08, 2019 at 1:34 pm

        I am so happy to hear that the thumbprint cookies were a hit, Samantha! Thanks so much for commenting. 🙂

        Reply
    13. Susan McCanna

      December 07, 2019 at 8:52 pm

      Made this evening with my homemade raspberry preserves. Simply amazing!
      Thank you for sharing recipe.

      Reply
      • Sugar Spun Run

        December 07, 2019 at 9:07 pm

        I love the sound of the homemade preserves, Susan. Sounds incredible. I am glad you enjoyed the thumbprint cookies. 🙂

        Reply
    14. Rebecca

      December 03, 2019 at 8:41 pm

      5 stars
      I tried this recipe for the first time today and am quite pleased at the results. I am glad you said in the recipe that the dough will look dry. I was worried that it would be crumbly but that wasn’t the case.

      I still have to be careful that the dough is a solid hall before chilling/baking or they cookies come out like pancakes.

      Reply
      • Sugar Spun Run

        December 03, 2019 at 9:12 pm

        I am so glad that you enjoyed the cookie recipe, Rebecca! Thumbprint cookie dough is dry so I am glad you found the video and instructions reassuring. 🙂

        Reply
    15. Laura

      December 01, 2019 at 9:54 am

      I made these yesterday. They needed to be baked about twice as long as recommended to cook all the way through, especially if you chill them as recommended. They are tasty, though.

      Reply
      • Sam

        December 01, 2019 at 5:10 pm

        So glad you enjoyed, Laura!

        Reply
      • Anna

        December 14, 2019 at 8:22 pm

        I just made them and let them cool – when we tried them they were way underdone. So sad. I’ve already let them cool so not sure what to do 🙁

        Reply
        • Sugar Spun Run

          December 14, 2019 at 8:53 pm

          Oh no, Anna! I am so sorry that you experienced issues. You can stick them back in the oven for a few minutes if they need additional bake time. I hope they taste delicious.

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