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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Melissa
Hi, can the dough be put in the freezer for a few weeks ?
Sam
Hi Melissa! I would probably make the cookies and put in the thumbprint before freezing, but I think that will work just fine. 🙂
Marisa
How long would you let them thaw before baking if you left them in freezer for a few weeks? Or would you bake them straight from frozen? I wasn’t sure because the original recipe only freezes them for 30 mins
Sam
If you have already made the thumbprint when you freeze them, you could bake them from frozen. It would just add a minute or two to the bake time. 🙂
Cheryl
I’m going to be making these cookies with raspberry and apricot preserves 😊 I was wondering if you have ever tried it with Nutella or if you think that would work? I don’t want to waste alot of ingredients if it’s been tried and failed. Thank you 😊
Sam
Hi Cheryl! I haven’t tried them with Nutella but I do think it would work. However I would personally probably add the Nutella after baking instead of before. Make the indents before baking as indicated, bake, then inmediately use a clean rounded teaspoon to redo the indents as they’ll puff a bit in the oven. Let the cookies cool then fill with Nutella. Nutella can be a bit tricky to use for filling so it might help to briefly microwave it to make it easier to use. I hope that helps!
Cheryl
Thank you Sam ! I didn’t think of doing it like that… I was going to chill the Nutella to harden a bit first.. but I like your suggestion better… I will let you know how they turn out 😊
Kim
Probably the best cookie ever ❤️ My 8 year old son made these on his own – thanks for the straightforward instructions that he could follow! He used homemade Italian plum and lemon jam which was an incredible flavor combination. The cookies taste just like Walker’s shortbread (better even!), texture is perfect.
Sam
Love hearing this! I’m so happy everyone enjoyed, Kim! 🙂
Deborah LaRose
Hi Sam,
Can I make the dough a day ahead, put in the fridge then form into balls the next day?
Should I leave the dough out for a certain amount of time before rolling into balls?
Thank you,
~Deborah
Sam
Hi Deborah! You can, make sure to cover the dough tightly. The dough will likely be firm and difficult to roll after chilling for that long, if you find that it is I recommend letting it sit at room temperature until it is easier to scoop and smoothly roll (how long this takes depends on the temperature of your kitchen, it could be as little as 10-15 minutes). Enjoy!
Kellie Gates
Hi Sam!
Thank you for your reply to my question about freezing. I’m going to make 4 batches today, to the thumbprint point, then freeze and bake at the end of the week.
These cookies are so delicious!! I followed your recipe exactly. I also appreciate how clear your directions are. This is a new favorite!
Angela
Can you roll them in nuts instead of sugar?
Sam
Yes that should be fine, just chop the nuts finely. Enjoy!
Jim Thomas
Very fine recipe. Great flavor with raspberry jelly. The cool dough definitely stopped spreading.
I am a fan of cream cheese…has anyone experimented with 1/2 sugar/1/2 cream cheese. I am thinking it would add moistness.
JIM
Sam
Hi Jim! I have not tried adding cream cheese, but I’m not sure they would turn out quite the same. 🙁 Let me know how it goes if you try it. 🙂
Melody Holt
Could you add almond extract instead of vanilla?
Sam
Hi Melody! You can use almond extract, but you will need to use less as it’s much more potent. 🙂
BayKing
did mine with strawberry rhubarb jam. huge hit
Kira
We got a sampler of tiny jam jars, and this recipe was such a fun way to try all the flavors! Cookies turned out great, the tip of using a scale to measure was especially useful for getting consistency right.
Carmen Gruenfelder
Question: Can I make the cookie dough ahead and instead place in fridge till I am baking? Thank you
Sam
Yes. 🙂
Kellie
Hello! I am making these cookies for a friend’s event. trial batch is in the freezer now. I am wondering how long they can stay in the freezer as dough balls with thumb printa in them? could I freeze them and then stick them in an airtight container for a few days as raw dough, then take them out, full with jam and bake? if that’s possible, should I let them thaw before filling and baking? thanks so much!
Sam
Hi Kellie! The frozen dough will last at least a month. You could certainly freeze them with the thumbprint. I would probably let them thaw in the refrigerator then fill and bake. 🙂
Angel
where do you use the brown sugar?
Sam
Step 2. 🙂
Faith
I was wondering if the recipe can be doubled?
Sam
Sure thing! 🙂
Vickie Bricksaw
Can I freeze these once they are baked with jam?
Sam
Sure thing! 🙂
Emily
Hi Sam!
Wondering if you had a measurement recommendation to make these lemon thumbprint cookies. I plan on adding zest but want to add a bit of lemon juice as well without messing up the ratios
Sam
Hi Emily! I haven’t tried it, but I would probably try adding 2 tablespoons of lemon zest, omit the vanilla extract and not use any lemon juice. If that doesn’t give it enough lemon flavor you could try lemon extract. Let me know how it goes if you try it. 🙂
Emily
They ended up being delicious! I ended up doing the zest of 1 and a half lemons and then the juice of one lemon and an extra tablespoon of flour.
Sam
I’m so glad to hear they turned out! 🙂
Jill Ellis
Hi Sam,I was just wondering if I could keep the cookies in the freezer over night and bake the next day? Thanks
Sam
Hi Jill! That could work. I would probably wrap them and just note that they will probably need to bake a little bit longer. 🙂
Nancy
They are delicious! I made them a wee too big, but all and all great recipe.