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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Wonderful recipe! It is buttery, crispy (when rolled in sugar), and delicious! Thank you for sharing.
I am so glad that you liked the thumbprint cookies, Hina! Thanks for commenting. 🙂
I made these for my daughter’s school and my father, they both loved them!!
I am so glad everyone enjoyed the thumbprint cookies, Michelle! 🙂
Simple to make and Sinfully Delicious.
Thank you so much, Holly! I am glad you enjoyed the cookies! 🙂
I made these last weekend and my family is clamoring for more. These cookies are fantastic! I was thinking of doubling the recipe but not sure if my KitchenAid can handle it. What do you think?
Hi Florrie! The dough can get pretty thick and just a single batch can start to strain your mixer. I don’t know if I would try doing a double batch in the mixer. Sometimes I even need to finish working together a single batch by hand. 🙂
Can the dough be made then frozen until you’re ready to bake them?
Hi, Liz! Yes, you can freeze the thumbprint cookies either after they are baked or the cookie dough. 🙂
I made them for the first time and they turned out great! Thanks
I am so happy to hear that you enjoyed the thumbprint cookies, Claudia! Thanks for trying my recipe. 🙂
Very tasty and delicious! Used strawberry preserves and was a bit on the sweet side so I will definitely use the raspberry or tart cherry next time. I did have a little spill of preserves from some of my cookies but overall most were right on point. I will be using this recipe every year from now on!
I am so glad that you enjoyed the thumbprint cookies, Dee! Thank you for trying my recipe! I am happy to hear that it will be in your cookie rotation. 🙂
I have been making thumbprint cookies for years and decided to try this recipe due to the wonderful reviews. The cookie itself is wonderful, but having to bake the cookie a few minutes longer caused the jam to “bleed” into the cookie. I decided to fill the second batch with softened jam after they came out of the oven and that seemed to work better. As I doubled the recipe, I also decided to dip half the batch of cookie balls in egg white and roll in chopped walnuts. This variation is also very good. I definitely like this recipe and will be making it again.
That all sounds so wonderful, Catherine! I am so glad that you enjoyed the cookies. Thank you for trying my recipe and for commenting. 🙂
I am so glad I found this recipe! It is so much like my Mom’s. I lost my notebook of Mom’s cookie and cakes recipes. She cooked fresh apricots to fill them or used her own homemade jams.
Do you happen to have an orange cookie recipe, cake-like, with OJ and zest and an OJ glaze after cooked
I made mine with red or green icing and rolled in walnuts. That is how I remember my aunt making thumb print cookies at Christmas as a kid. Your receipe was fantastic.
Your cookies sound so festive and fun, Darlene! I am so glad that you enjoyed the recipe. Thanks for commenting. 🙂
I don’t understand the reasoning of using unsalted butter then adding the exact amount of salt back into the recipe that would have been added using salted butter. It’s going to be distributed better if it’s in the butter than added to the recipe. There may be a reason in which I’m not aware!
Hi Dede! Here is a post on why I almost always use unsalted butter and then add the salt. If you only have salted butter on hand you can absolutely use that instead and the post I linked to explains how to properly substitute. I hope that helps, and I hope you love the thumbprint cookies! 🙂
My mother always used to make thumbprint cookies around Christmastime when we were little, and I’ve been doing a lot of baking this year as a positive way to remember her so wanted to make these. I’ve had an awful lot of dry and crumbly thumbprint cookies, which I don’t particularly care for, so when I saw that your recipe didn’t use a shortbread cookie for the base I was pleased!
I love trying all kinds of things and found some kiwi jam while my husband and I were on our honeymoon in Iceland, so I used that for some of my cookies and they turned out really yummy! I also used lingonberry and black currant preserves, and enjoyed those immensely as well.
Thank you!
Thank you so much for trying my recipe, Sandie! I am so glad that they turned out well for you and I hope that they brought back wonderful memories of your mother during this holiday season. 🙂
I am making these but rolled them in the egg white then some crushed nuts, am not putting the jam in tis they are done, love this recipe, thank you
I am so glad that you enjoyed the thumbprint cookies, Mary! 🙂
Would chocolate work as well, making dough today
My Mom and I used to make a ganache and iced after they were done
Great cookies! I doubled the batch and made with Guava, Blackberry, and Rasberry jams. They are great! The lesson I learned is not to fill them with to much jam. It will boil over and not look so pleasing! These cookies really come into their flavor on day 2!
I am so glad that you enjoyed the thumbprint cookies, Jessica! I love your choice of fillings, they all sound delicious! Enjoy! 🙂
Tried this recipe for the first time and they came out wonderfully. I used black raspberry jam and they were a huge hit in my house! Great recipe and easy to follow.
Hi, Amanda! I am so glad that the thumbprint cookies came out wonderfully and that you enjoyed them. Thanks for commenting. 🙂
Can lemon curd be used as a filling? Would I still want to put it in the center before baking?
Finally, a recipe for these that turned out right for me! Mine have always puffed out/spread, making a giant mess of the jam. I’m thinking it is both because they don’t have any leavening agent and also the chilling. These are perfect. Good thing, too, because I made them for a cookie swap. I guess that means I need to stop “sampling” now…
That is awesome, Ann! I am so glad that you enjoyed the thumbprint cookies. I hope you saved some for the cookie swap. lol. 🙂