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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Stephanie
First time making thumbprint cookies and they came out amazing. Mine did crack a little but we didn’t care. So were so good. Super easy recipe to follow. Thank you!
Jessica
These were some of the best cookies I’ve ever made! Question: can I use Nutella or peanut butter filling instead of jam?
Sam
Hi Jessica! I have a peanut butter filling in my chocolate peanut butter thumbprints that could work. 🙂
Frani
These were very good, I find that you need to warm the dough in your hands then they will roll properly for those that are having trouble. I also found mine took about 15 or so minutes to cook.
Lauren
These were fantastic. They are my new go-to!
Rowan Reeves
too crumbly to even roll out
Sam
I’m sorry to hear this happened, Rowan! Did you make any substitutions? Did you weigh your flour? It sounds like there may have been too much flour added into the dough. 🙁
Shannon
My cookies turned out great and they taste amazing. My family and friends keep asking for more! The only thing is that when I make the indent on the ball it always cracks even if I weight it correctly – unless my scale is off? I am able to hand shape them into form but it is time consuming- any suggestions?
Sam
Hi Shannon! I would try making the indents just a little smaller and see if that helps. 🙂
Melissa
Sooo delicious! My family loved them, thanks for the great recipe! Made with seedless raspberry preserves. YUM!
Jane
Hi Sam: I made these after Christmas and they are delicious! The baking time for me was 15 minutes. I added 1 tsp. of vanilla instead of 3/4 tsp. Rolling in the sugar is definitely a must. I used seedless raspberry jam as well. Thanks again, will be checking out your other recipes. You saw yours were #1 on the The Pancake Princess Bake Off.
Ashle
hi! I’ve been making these for years and my family and friends absolutely love them! if you want to take it a step further you can add small amounts of flavor extracts to the cookie dough to pair with the filling, I’ve used blueberry flavor with a mixed berry or blueberry filling, lemon for my lemon curd ones (these are always the favorite! ) and pineapple with a orange marmalade or peach jam filling. It really adds some extra depth and the options are endless with this recipe! for the chocolate lovers, you can also add a couple tablespoons of coco powder to this in the dry ingredients and use any Hershey kiss you like in the middle instead of jam! Noted I add the kiss on after baking when I do these!
Stephanie
Made a double batch for Christmas and by the end of the night there were only 4 left! My Entire family loves this recipe ❤️ Thanks so much for sharing 😊
Emily @ Sugar Spun Run
Wow! Sounds like they were a huge hit for you, Stephanie. Thanks for sharing 🥰
Neha
Hi Sam!
I’ve made this cookie recipe for about 4 years now and they come out absolutely amazing each time! This is a fantastic recipe 🙂
This time, I accidentally froze the rolled out cookies without making the indents (distracted brain). Is there anyway to salvage this batch?
Sam
Hi Neha! Sorry I missed this! I would try letting them thaw and making the indents. They could potentially crack. 🙂
Gabby
Literally amazing, and the recipe was detailed and easily followed! I made blackberry and strawberry ones
Jeanmarie
Oh-My-GOODness! [OMG] These Thumbprint Cookies are the best I’ve ever had! I will be making these through out the year—just switching out the filling to suit the occasion. Your format, presentation, and website get an A+ from me. The recipe ingredients, directions, and video are very detailed and easy to follow. The recipe was a breeze and will be something I look forward to making and sharing! I can’t wait to suprise my friends and family with these delicious treats! Thank you!
Lindsay
The dough was way too dry and crumbly. I added 1/2 cup of water just to get it to come together. It cracked like crazy no matter what I did and the cookies looked a bit like explosions (or flowers, my kind grandmother said). I’m not sure what the issue was but I probably won’t try these again.
lisa
We made these cookies yesterday and they turned out perfect! Delicious and lovely. Everyone ate them up. Making another batch asap!
Emily @ Sugar Spun Run
Thanks for giving them a try, Lisa! Enjoy 😊
Victoria
Absolutely delicious! I made them to give as a gift and the recipient, who is picky about their baked goods, loved them. 100% making again!
Emily @ Sugar Spun Run
Yay! So glad our recipe was a winner 🥰
Steven
Dry and crumbley is an understatement. 2 seperate batches made thinking i measured wrong. Both closer to sand than dough. Completely unusable.
Sam
Hi Steven! Are you measuring your flour properly? If so you may just need to mix it better. 🙁
Jennifer
Followed directions and they came out perfect!! I make thumbprint cookies every year but always put the jam in afterwards, this recipe is by far the best I’ve ever made. The brown sugar adds a depth to the recipe. Highly recommend!!
Emily @ Sugar Spun Run
So glad you enjoyed them, Jennifer! 😊
Yg
I came across this link in a blog about a thumbprint cookie taste test and yours was at the top! I really like how you list the measurements of ingredients WITHIN the steps of your recipe so I don’t have to scroll back and forth and then lose my place. Still waiting for cookies to cool but they look great!
Sam
I hope you love these! 🙂