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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Barbara Huck
Thank You, Sam! I used to make these with my little girl. She always used one of her Daddy’s screwdrivers to make the dip in the dough. Using Daddy’s work tool always made these cookies better for her.
Emily @ Sugar Spun Run
Sounds like these cookies brought back some sweet memories for you, Barbara ❤️ Enjoy!
Brooke
These are AMAZING!!! My favorite filling is raspberry lychee jam. To die for. I did have a question though… would these freeze well for storage? I’d love to stockpile them 🙂
Emily @ Sugar Spun Run
Yum! Yes, they should freeze just fine. Enjoy, Brooke!
Ashley
I’ve made these cookies twice. Once using cups to measure the flour and once using a scale. When using cups I left out a little bit of the flour. Using the scale it was way too wet. Wondering if the measurements are correct? Both times they turned out great! Following the guidelines to make a dry crumbly mixture is a good indicator.
Sam
Hi Ashley! The measurements are correct, all the weights listed are weights that I use myself 🙂
Emily S
I’ve made these soooo many times and people love them! Such a great base recipe. I’ve used cherry rosemary jam, fig and honey jam, orange marmalade, and apricot and cumin jam. I’m going to make these with fig and cinnamon jam tonight 😊 would these work with almond butter or Nutella or would the consistency be off?
Emily @ Sugar Spun Run
Hi Emily! Almond butter or nutella should work just fine. We’re so glad our recipe is such a hit for you! Your combinations sound divine 😊
Alex
I made these cookies for some friends and they turned out rlly well! i didnt have butter so i used some oil but they still turned out amazing! i used strawberry and peach jam
Denise
I don’t have an electronic mixer. Is mixing the dough very laborious without one?
Emily @ Sugar Spun Run
Hi Denise! If you take a look at the video, you can see how the dough comes together. It will be pretty tough without the mixer 🙁
Patti Shaffer
Shared these with my Mexican Train group and everyone loved them. This is a recipe I will definitely be making for family and friends. The tips were very helpful.
Rose
Great recipe and hints. I used peach-raspberry jam…so yummy!
Emily @ Sugar Spun Run
Love that combination! Thanks so much for trying our recipe, Rose 😊
Joanie
Delicious! I didn’t measure ingredients on my first batch. Big mistake! Use you scale they came Out perfect.
Gina
Hi can I keep the cookies in the freezer for 24 hrs before I bake them?
Sam
Hi Gina! That should work, but I would make sure to cover them tightly if they will be stored that long in the freezer. 🙂
Lauren
I followed the recipe exactly and the cookies flattened.
Emily @ Sugar Spun Run
Oh no! We’re so sorry this happened, Lauren. The most likely culprits for this would be not enough flour or starting with butter that’s too warm. We hope they turn out better next time. 🙂
Christine
These cookies are excellent! I made a batch last weekend and my boyfriend loved them so much I’m making them again tonight. Thank you for the recipe! 😁
Teri
I just made these cookies gluten free. They are delicious. You have the best recipes.
Emily @ Sugar Spun Run
Thanks for letting us know how they turned out for you, Teri! We appreciate your comment ❤️
Anita ward
I made these cookies for Christmas. They are delicious! Making them on a regular basis now.
Emily @ Sugar Spun Run
Thanks for letting us know how you enjoyed them, Anita! So glad they’re a staple in your kitchen now 🥰
Denise
These cookies were amazing! I followed the recipe exactly as you provided Sam and they came out perfect. I doubled the recipe and filled half with raspberry jam and then the other half with homemade lemon curd. I put in my yearly cookie boxes and people raved about them. Thank you so much for the “tested until perfect” recipe and the great video. For anyone who hasn’t tried I highly recommend. Thank you Sam!
Lisa Walinski
These are my new favorite cookie. I double the recipe. I used Strawberry and Blackberry jam. I also used Apple and Cherry pie filling. All 4 were a hit. These cookies are the Bomb!
Emily @ Sugar Spun Run
We’re so happy you enjoyed them, Lisa! Your flavors sound delicious 😍
Glennie
Lisa! I never thought of pie filling! This is a great idea. I’m going to try blueberry. Thanks