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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Peggy
I will never make this recipe again! I measured all ingredients carefully and dough was so terrible crumbly. I had to smash it together in my hand before I could even start rolling it into a ball and no matter how nice and smooth I made my ball it still cracked when making the indentation. I tried smashing the ball flat with my hand before making the indentation and they still cracked. I almost threw the whole mess away but hate wasting ingredients. Never again!
Sam
Hi Peggy! I’m so sorry you had this experience. As you can see from the pictures and the video that is definitely not how the dough is supposed to be. I think the most likely issue would be if not enough butter was used (it is 1 cup, or 2 sticks, not just 1 stick), or if the flour wasn’t measured properly. Here is a guide on how to measure flour, if that is helpful. That’s definitely not how the dough is supposed to be so I hope you’ll give it another try!
K Green
In the chemistry of this recipe, what does action does the salt perform or is it strictly for flavor? I did use unsalted butter, but the cookies have a taste that suggested too much salt. I’m trying a second batch today being careful to properly measure the salt, but thinking of cutting back. Do you anticipate any problem?
Cookies came out great, I used a teaspoon to make the imprint, but had to wipe Crisco on it to reduce the sticking after making the indent.
Sugar Spun Run
Hi, K! In baking, I most often use unsalted butter so that I can control the amount of salt and taste. If you find the taste is too salty to your liking, you are welcome to cut back. I am glad that the thumbprint cookies turned out great. 🙂
Toni
Thanks for a great recipe. I have never made thumbprints before but they are one of my favorite cookies. This recipe looked fairly easy so I decided to try it. The dough was not too dry for me. I got two dozen cookies and they taste good! These will most likely be in the cookie rotation from now on. Thanks again. Merry Christmas.
Sugar Spun Run
That is wonderful, Toni! I am so glad that you enjoyed the thumbprint cookies and I am happy to hear that they will be in your rotation. Thanks for commenting. 🙂
Brianna
They turned out PERFECT!! I’ll be making these cookies every year now for Christmas! Thank you so much Sam, I love how detailed your recipes are, which makes it very easy to follow!
Sugar Spun Run
I am so glad that you found the tips helpful and the recipe was easy to follow, Brianna. I am happy that you enjoyed the thumbprint cookies. 🙂
Aaron Miller
Working on it right now, I’m cautiously optimistic!
Aaron Miller
I made it with GF flour and it’s pretty tasty!
Linda Susan McDonald
I followed your recipe to the T, after having my other recipe spread! These came out perfect, & tasted deicious! thank you for all in the information & techniques. I was a great success.
Sugar Spun Run
Thank you, Linda, for trying my recipe. I am so glad that you enjoyed the sugar cookies. 🙂
LynnAnn
Sam! Fabulous recipe – Thank you so much. I doubled the recipe, weighed all dry ingredients and they came out perfectly. Dough extremely easy to handle. After baking/cooling I melted a small amount of semi sweet chocolate chips with a little butter and a splash of milk and piped a thin chocolate cross on half of what I made. This cookie is already on my Christmas 2020 list for next year. Thanks again from Connecticut.
Sugar Spun Run
I am so glad that you enjoyed the thumbprint cookies, LynnAnn, and even I am even happier that it has made it to the “must bake next year” list. Happy Holidays to you! Thanks so much for commenting. 🙂
Janie Roofr
I made these using almond flour and sugar free jam, and Splenda. They were delicious. Thank you for the recipe.
Sugar Spun Run
I am so glad that you enjoyed the thumbprint cookies, Janie! Thank you for commenting. 🙂
Jill
Delicious! Definitely will make again and very easy! Thank you!
Sugar Spun Run
Thank you so much, Jill! I am glad that you enjoyed the cookies. 🙂
Candace
Absolutely delicious! I used lemon zest and a little lemon juice instead of vanilla extract and put raspberry jam in the middle. Wonderful recipe! Everyone in my family loved them!
Sugar Spun Run
That sounds delicious, Candace! I am so glad that the thumbprint cookies were a hit! Thanks for trying my recipe and for commenting. 🙂
Cynthia
I also used some lemon zest
(1/4 tsp approx) and fresh lemon juice (1/2 tsp) 1/4 tsp vanilla extract. Then I filled the cookies with Archer Farms blueberry lemon fruit spread from Target and some with guava jam and some with apricot preserves and also some seedless boysenberry jam. Family favorites for sure.
Sugar Spun Run
That sounds wonderful, Cynthia! I am glad that you enjoyed the cookies. 🙂
Erika
I added an extra egg yoke. These cookies are amazing.
Sugar Spun Run
I am so glad that you enjoyed the thumbprint cookies, Erika! Thanks for commenting. 🙂
Kim
These are delicious, not dry at all. I was worried they’d be crumbly because my dough was so dry. I also let them sit in fridge on cookie tray for 40 minutes instead of freezer and they came out perfectly. I doubled recipe and used apricot and cherry preserves I bring back from Paris. Very thankful for this recipe as I’ve used some that don’t stand up to the jams or are more like shortbread and I didn’t want that texture. I’ll use your recipe at Christmas from now on! Thanks so much.
Sam
Thank you so much, Kim! I am so glad you enjoyed the cookies so much! 🙂
Shaina
Great recipe! They were easy to make and turned out almost perfectly! Mine cracked while putting the dents in though. Next time I might add a little more liquid into the mix to prevent this. Adding a bit of lemon zest would be quite nice too! Will make again.
Sam
I am so glad you enjoyed the cookies so much, Shaina! 🙂
Bev
The taste is good, mine took a bit longer to bake and the dough was hard to work with, but that’s the way it is with this type of cookie. I had dough all over my hands and utensils! I used my home made raspberry jam and added chocolate kisses to a few for variety.
Sam
I’m so glad you enjoyed the cookies, Bev! Thank you for commenting!
Dianne
Perfect
Sugar Spun Run
I am so glad that you enjoyed the thumbprint cookies, Dianne! 🙂
Patricia Driscoll
Dough very dry and hard to work with. Followed directions and still very dry and cracked.
Sugar Spun Run
Oh no, Patricia! I am sorry that you are experiencing issues. Sounds like too much flour was added. This is a common mistake in baking so I have created a guide that can be used as a reference. Again, I am so sorry that this happened. I do hope that the cookies still taste delicious. 🙂
LF
Should I leave them in fridge after cooling? I used Damson jam! Yum!
Sugar Spun Run
Hi! The thumbprint cookies are fine to leave at room temperature. I am so glad that you enjoyed the cookies. 🙂