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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Carole Elliott
Excellent recipe! This will be a “go to” Christmas cookie recipe I will
Make every year!
Kristina
Hi! How can I store these so they last until Christmas day?
Sam
Hi Kristina! These are typically good for about 4-5 days in an air tight container at room temperature.
Aga
Hello, can I refrigerate and if so for how long?
I have made these in the past and they were wonderful!
Thank you
Emily @ Sugar Spun Run
Hi Aga! If you’d like to refrigerate the dough for a day or two instead of freezing (step 8), that will work. Enjoy!
Sherrie Peckham
These are the best thumbprint cookies. I made a double batch! They’re going fast. I’m making more to share with my neighbors. I had no issue with the dough. I made the indentations gently and had minimal cracking. I did fix a couple but found that taking my time was key. If you make them, you’re in for a treat!
Emily @ Sugar Spun Run
Thanks for letting us know how they turned out for you, Sherrie! Enjoy 🩷
Taylor
Hi Sherrie! Quick question-when you double the batch do you just double all of the ingredients? Thank you 🙂
Sam
Hi Taylor! You will want to double all of the ingredients when doubling. 🙂
Christie
I have mixed feelings about this recipe. I bake often, followed this recipe exactly, and took my time to really roll and shape the dough before making the imprint to fill with preserves. Even when I had a perfectly round, smooth ball…they cracked as soon as I applied pressure to make the “thumbprint”. I had to take the time to smooth them out and shape them with the imprint, which frankly was more time than I wanted to spend on them. They ended up tasting great, but they did not turn out like the video above. The dough is simply too dry. I measured with a food scale so it wasn’t a flour issue. If you are willing to shape them multiple times or don’t care to have cracked cookies, then I recommend.
Sam
Hi Christie! I’m sorry to hear this happened, but this is not a typical experience. Did you make any other alterations to the recipe? You can watch me make them in the video and they do not crack so I’m disappointed to hear you are having issues. 🙁
Mayra
I added 1 tablespoon of butter to dough because it was dry — maybe I overshot the flour. Unsure. Either way, extra butter helped. They’re in the oven now so I can comment on taste, but they looked beautiful going in the oven. I’m looking forward to it.
Shelley
I’m having exactly the same problem. Hoping they will taste good.
Cilene
Absolutely delicious, I’m currently making my 2nd double batch. I do find my dough a little sticky but once I start working with it the cookies turn out fine. I don’t weigh my flour so I suppose that could be the issue but I’m not complaining, absolutely love these cookies so much that I’m giving them as part of my Christmas cookie gift boxes!
Emily @ Sugar Spun Run
So glad this one is a hit for you, Cilene! 🩷
Gretchen Evans
Perfect!!! We made 5 types of cookies this year and these are my favorites. As the recipe states, the dough takes a few minutes to come together once the flour is added. Just be patient – they’re worth it 🙂
Emily @ Sugar Spun Run
We’re so happy you gave them a try, Gretchen! Enjoy 😊
Collette
Hi! Instead of rolling in sugar, would this drought be ok to roll in egg whites and then nuts? I wanted to mix up my recipe this year but I always roll in nuts, let me know 🙂
Sam
Hi Collette! I haven’t ever tried it, but you should be able to do it.
kpnola
Have made these a few times and everyone loves them. This year I want to make the dough a few days before I bake. If I store it in the fridge, how long will it last and do I still need to freeze it for 30 mins before I bake? Thank you!!
Sam
I would recommend waiting to fill the shells until baking. If you refrigerate the dough for a couple of days you could skip the freezer portion. I would roll the dough balls, make the indent and store in an air tight container in the refrigerator. 🙂
Denise
Can they be rolled in chopped nuts instead of sugar? Thanks!
Sam
Hi Denise! That will work. I would do it immediately after rolling into balls. 🙂
Marisa
Hi! Can you use this dough to also make rolled sugar cookies? I want to make both this yeaR, and have used this recipe in the past and loved it. Thanks!
Sam
Hi Marisa! I wouldn’t recommend this for cut out sugar cookies. They will spread a little bit, but I do have a sugar cookie recipe. 🙂
Kim
So, so good. My eyes rolled into the back of my head after the first bite! Delivered to some neighbors, and got a text shortly after that they were all gone. Don’t let the comments about dry dough concern you – followed the recipe to the letter, and had zero problems. Used Bonne Maman Raspberry jam – PERFECTION.
Sam
Thank you so much for trying my recipe, and for the comment, Kim! I’m so happy you enjoyed and hope you find more recipes around here that you love just as much!
Lily Lowder
I would like to make these ahead. How long can the cookies chill in the freezer? Any changes to the temp or cooking time?
Sam
Hi Lily! You can freeze these cookies up to a month. I would recommend making the indents before freezing though. They may just take an extra minute or two to bake from frozen. 🙂
Karen
The cookies turned out great! The only thing is that they got a little burned a little at the bottom. Maybe I need to bake at a lower temperature?
Sam
I’m so glad you enjoyed them, Karen! 🙂 Is it possible that your oven is running a bit hot? That would cause the burning on the bottom. 🙁
Val
Use a shiny pan, line with parchment. I baked mine for 10 min… perfect!
Maygen
Unfortunately this recipe isn’t right somewhere. It cracks. I don’t remember cornstarch or brown sugar in the 30 years past making this
Sam
Hi Maygen! Unfortunately it sounds like the flour was accidentally over-measured in this case. The brown sugar adds an extra depth of flavor and the cornstarch helps soften the cookies. 🙁 That being said, if they do crack a little bit you can fix the cracks before baking, but this is not an expected result.
Summer
These were great! I included them in my Christmas cookie gift boxes, and they were a huge hit! I used cherry and peach preserves for the filling. Your recipes are fool-proof–I almost always come to your website to find a recipe before scouring the web. 🙂
Sam
I’m so glad you enjoyed them Summer! Thank you for trusting my recipes. 🙂
Terry Sochacki
Adding the ingredients at each step of the instructions is genius! Thank you!!
Emily @ Sugar Spun Run
We’re so happy it’s helpful Terry 🥰
Liz
This recipe is fantastic! I followed the recipe exactly but I didn’t weigh my butter and I think the dough ended up a little too soft so I added 2 tbsp flour and it corrected it. these have a nice crumb and melt in your mouth. Everyone loved them. Thanks!
Emily @ Sugar Spun Run
We’re so happy they turned out nicely for you, Liz! 🩷
Joanna
Great recipe! My dough wasn’t crumbly, but soft and easy to work with. Thank you!
Sam
Thank you so much for trying my recipe, and for the feedback Joanna! I appreciate it! 🙂