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.
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.
Lauri
I made these for Xmas this year and they turned out great! Slightly crispy edges, soft in the middle. Delicious buttery taste. Great with raspberry or plum jam fillings.
Autum B
My boyfriend and I love this recipe! The dough is so fluffy and almost cotton candy like when you eat a little before you cook it. And when it’s all done it melts in your mouth. Love it
Alyssa
I made these today with homemade strawberry jam and they came out perfect. Thanks for the recipe!
Angie
I just got done making these for the first time. They turned out perfect!! I was so worried but everything just went together so well. I used our favorite 3 fruit spread and am taking those along with shortbread cookies dipped in chocolate ( first time for those as well lol ) for a belated Christmas celebration. Thank you so very much dear Sam for such a wonderful recipe – easy to read and follow and delicious to eat!! Happy New Year to you!! 🙂
Alondra
Help! I made these but my dough is soo crumbly. I kept mixing but it wasn’t getting any better. How did I mess up and what can I do now?
Sam
Oh no! I’m so sorry to hear this happened, Alondra! Did you weigh your flour by chance? There may have been too much flour added. 🙁
Alondra
update- I realized I only put one stick of butter. Whoops. I added another and they turned out just fine! Super yummy, great recipe and really easy 🙂
Janet
Love this recipe! Fantastic easy to follow directions and they came out perfectly. Everyone who has tasted love them. I used homemade prickly pear cactus jelly on 1/3, pinapple jam on 1/3 and apricot preserves on 1/3. They are all delicious
Thank you for sharing😁!
Lauri Watkins
These cookies were perfect! I used raspberry and plum jelly and the all turned out great. Perfect buttery taste.
Emily @ Sugar Spun Run
Yum, we love those flavors! Thanks for using our recipe, Lauri ❤️
Caren
This recipe works! They are so delicious and soft. They did not crumble as mentioned in the another comment.
Emily @ Sugar Spun Run
We’re so happy you liked them, Caren! Thanks for the review 💜
Nicole
Made these for my cookies boxes for Christmas this year, and was told by numerous people that these were the best thumbprint cookies they have ever had! My husband said its the best cookie he has ever had period! I was very liberal with the vanilla bean paste and used raspberry bonne maman. Thanks for the recipe.
Emily @ Sugar Spun Run
Yay! We are thrilled to hear this, Nicole. Thanks so much for using our recipe and coming back to comment 💜
Rod Knesper
just retired male 60 year old started making jelly for the first time I used to buy it from a little honor system stand in WI but price went up to $7.50 and I had to ask my self what does it take to make jam since then I have made 20 jars of blubbery 20 jars of red raspberry and 20 jars of strawberry now I have gave most of it away but what to with rest Iask my friend what he did with jelly and he said he made cookies and put it on vanilla ice cream the cookies turned out excellent
Gia
Love this recipe. It’s easy to follow and bake. Only thing was I had to bake it for few minutes longer than what is recommended in the recipe (maybe my oven temperature is off). Rolling the cookie dough in granulated sugar gave the cookies a lovely crunchy texture on the outside.
Emily @ Sugar Spun Run
We’re so happy you enjoyed the cookies, Gia! Thanks for the review ❤️
Barbie
Literally the best cookie I have ever eaten in my life! I even had to take him in and out of the fridge a few times before rolling them out because of life and they still turned out amazing.
Emily @ Sugar Spun Run
We’re so happy you enjoyed the recipe, Barbie! Thanks for the review 💜
Connie
Your recipes NEVER disappoint!! Made these as part of my cookie platter to give to friends/family for Christmas. I got a text from friends saying the husband was sad because the wife wouldn’t share this cookie haha. I said oops I should have added more of these 😉 Foolproof recipe. Read the instructions, WEIGH your ingredients. Seriously just do it. A scale is $10 on Amazon it will level up your baking game!! Thanks Sam for the amazing recipes always.
Emily @ Sugar Spun Run
Thank you so much for the review, Connie! We are so happy they were a hit!! ❤️
Lisa Crowell
Absolutely delish. I followed the recipe exactly… made 25 cookies…. needed a little more than 1/3 cup of jam (I used just a simple strawberry jam). I did roll in sugar and I put jam in before baking. They are absolutely going on the holiday favorites. So light and yummy.
Lee
Delicous. Simple directions
Christine
I have about 1.5 cups of chopped pistachios leftover from making pistachio syrup for my lattes. It’s very sweet. (I put 1 cup of chopped pistachios, 1cup of water and 1cup of sugar in a pot to make the syrup and then I strained it into a mason jar and kept the sticky sweet pistachios to make something else.) This recipe sounds amazing and I’m wondering if it would work instead of using jam. The only thing is that it is really sweet.