Thumbprint Cookies are easy to make, customizable, and always crowd-pleasing. The dough requires just a few ingredients and can be filled with anything from raspberry jam to lemon curd to melted chocolate. You’ll love their tender, melt-in-your-mouth texture and the satisfying contrast between the buttery cookie and fruity or rich filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unsalted butter (softened)
Granulated sugar
Egg yolk
Vanilla extract
All-purpose flour
Salt
Jam or preserves (such as raspberry, apricot, or strawberry)
Optional: powdered sugar for dusting
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg yolk and vanilla extract and beat until combined.
Gradually mix in the flour and salt until a soft dough forms.
Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Use your thumb or the back of a spoon to gently press a small indent into the center of each ball.
Fill each indentation with about ½ teaspoon of jam.
Bake for 12–14 minutes, or until the edges are lightly golden and the cookies are set.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Optionally, dust with powdered sugar before serving.
Servings and timing
This recipe makes about 20–24 cookies. Prep time: 15 minutes Cook time: 13 minutes Cooling time: 10 minutes Total time: Approximately 40 minutes
Variations
Chocolate filled: Replace jam with melted chocolate or chocolate-hazelnut spread.
Nutty version: Roll the dough balls in chopped nuts before baking for a crunchy exterior.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Citrus zest: Add lemon or orange zest to the dough for a fresh flavor boost.
Spiced dough: Mix in a pinch of cinnamon or nutmeg for a warm twist.
Storage/Reheating
Store Thumbprint Cookies in an airtight container at room temperature for up to 5 days. To freeze, place cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 months. Let thaw at room temperature before serving. These cookies are best enjoyed fresh and don’t require reheating.
FAQs
What kind of jam works best?
Thicker jams like raspberry, strawberry, or apricot work best because they won’t run during baking.
Can I use store-bought dough?
Yes, but homemade dough offers better flavor and texture. Choose a basic sugar cookie dough if using store-bought.
Why did my cookies spread too much?
This can happen if the butter was too soft or warm. Chill the dough for 20–30 minutes before baking if needed.
Can I use egg-free alternatives?
Yes, use a flax egg or skip the yolk and increase the butter slightly, though texture may vary.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Let it soften slightly before rolling into balls.
How do I stop the jam from leaking out?
Don’t overfill the indents, and choose thick jam that holds its shape while baking.
Are these cookies freezer-friendly?
Yes, both the baked cookies and unbaked dough balls freeze well for future baking.
Can I make them vegan?
Use vegan butter and a plant-based egg substitute to create a dairy-free, egg-free version.
Should the indent be made before or after baking?
Make the indent before baking; you can gently press again after baking if they puff too much.
Can I add icing?
Yes, a drizzle of simple powdered sugar icing over the cooled cookies adds a decorative touch.
Conclusion
Thumbprint Cookies are a timeless, versatile treat that combines simplicity with irresistible flavor. Whether you fill them with classic jam, rich chocolate, or a seasonal twist, they’re sure to become a favorite in your cookie rotation. Perfect for holidays, parties, or an afternoon snack, these cookies deliver joy in every bite.
Thumbprint Cookies are buttery, melt-in-your-mouth cookies filled with jam or chocolate, offering a classic and customizable treat perfect for holidays or everyday indulgence.
Author:Catherine
Prep Time:15 minutes
Cook Time:13 minutes
Total Time:40 minutes
Yield:20–24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1 large egg yolk
1/2 tsp vanilla extract
1 cup all-purpose flour
1/8 tsp salt
1/4 cup jam or preserves (raspberry, apricot, or strawberry)
Optional: powdered sugar, for dusting
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together softened butter and granulated sugar in a mixing bowl until light and fluffy.
Add egg yolk and vanilla extract; beat until well combined.
Gradually add flour and salt, mixing until a soft dough forms.
Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing 2 inches apart.
Use your thumb or the back of a spoon to make an indent in the center of each dough ball.
Fill each indent with about 1/2 teaspoon of jam.
Bake for 12–14 minutes or until edges are lightly golden and cookies are set.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Optional: Dust cooled cookies with powdered sugar before serving.
Notes
Use thick jam to prevent leaking during baking.If the dough is too soft, chill it for 20–30 minutes before baking.Make the indent before baking and gently press again afterward if needed.For a nutty version, roll dough balls in chopped nuts before baking.These cookies freeze well—store in layers separated by parchment paper.
