Thumbprint cookies are the perfect blend of buttery richness and sweet indulgence, with a tender crumble that melts in your mouth. Each bite offers a delightful contrast between the soft, golden cookie base and the luscious jam center, bursting with fruity flavor.
Ready in just over an hour, including a quick chill time, these treats are surprisingly simple to make yet feel utterly special. Whether you’re baking for a holiday gathering or a cozy afternoon snack, they’re sure to impress with their charming appearance and irresistible taste.
These cookies are a feast for the senses, from their golden, slightly crisp edges to their jewel-like jam filling that glistens invitingly. The buttery dough, infused with a hint of vanilla, pairs beautifully with tangy raspberry, apricot, or your favorite jam.
With only 20 minutes of prep and 11 minutes of baking, they’re a fuss-free way to create something truly memorable. Perfect for sharing or savoring solo, these thumbprint cookies are a timeless treat that will have everyone reaching for seconds.
Ingredients for Thumbprint Cookies
- 1 cup (226 g) unsalted butter, softened to room temperature
- ⅓ cup (70 g) granulated sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup granulated sugar (optional, for rolling)
- ⅓ cup (105 g) jam or preserves (raspberry recommended, but any flavor works)
Step-by-Step Instructions
- Prepare the dough: In a stand mixer or large bowl with a hand mixer, beat the softened butter until creamy. Scrape down the sides, add both sugars, and beat on medium-high speed for 30-60 seconds until well combined.
- Add wet ingredients: Mix in the egg yolk and vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt.
- Mix dough: Gradually add the dry ingredients to the wet mixture on low speed. The dough will be dry and crumbly—pause to scrape the bowl and use your hands if needed to bring it together.
- Shape cookies: Scoop dough into 1 Tablespoon-sized balls, roll them smooth (to prevent cracking), and optionally roll in granulated sugar. Place on a wax-paper-lined plate or tray.
- Create thumbprints: Use your thumb or the back of a teaspoon to press an indent into the center of each cookie.
- Chill dough: Freeze the shaped cookies for 30 minutes.
- Preheat oven: While chilling, preheat the oven to 375°F (190°C). Warm the jam in the microwave for 5-10 seconds until soft and stirrable.
- Fill cookies: Spoon jam into each thumbprint, filling to the brim.
- Bake: Place cookies 2 inches apart on a parchment-lined baking sheet. Bake for 11 minutes or until the edges are lightly golden.
- Cool and enjoy: Let cookies cool completely on the baking sheet before serving.
Creative Jam and Topping Ideas
While raspberry preserves are a classic choice, feel free to experiment with other flavors like apricot, strawberry, or even lemon curd. For a festive twist, try drizzling melted chocolate over the cooled cookies or sprinkling them with powdered sugar. Pro tip: If you’re feeling adventurous, mix a pinch of cinnamon into the sugar for rolling—it adds a warm, cozy flavor!
Perfect Pairings for Thumbprint Cookies
These cookies pair wonderfully with a cup of hot tea, coffee, or even a glass of cold milk. For a dessert platter, arrange them alongside shortbread or chocolate chip cookies for a variety of textures and flavors. Bonus idea: Serve them as part of a holiday cookie exchange—they’re always a crowd-pleaser!
Storage Tips for Freshness
Store your thumbprint cookies in an airtight container at room temperature for up to 5 days. If you’d like to keep them longer, freeze the baked cookies (without jam) for up to 2 months. When ready to enjoy, thaw, add jam, and serve. Note: Avoid stacking the cookies directly on top of each other to prevent the jam from sticking.
Time-Saving Hacks for Busy Bakers
To save time, prepare the cookie dough ahead of time and freeze it in balls. When you’re ready to bake, simply thaw, roll in sugar, and proceed with the recipe. Another tip: Use a piping bag or a small spoon to fill the jam indentations quickly and neatly.
Common Questions Answered
Why is my dough so crumbly?
This is normal! The dough is meant to be dry, so don’t worry—just use your hands to press it together.
Can I skip the chilling step?
Chilling helps the cookies hold their shape, so it’s best not to skip it. If you’re in a rush, 15 minutes in the freezer can work in a pinch.
Thumbprint Cookies
Equipment
- stand mixer
- electric hand mixer
- bowl
- whisk
- cookie sheet
- wax paper
- parchment paper
- microwave-safe bowl
Ingredients
- 1 cup unsalted butter softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cup all purpose flour
- 2 teaspooons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling (optional)
- ⅓ cup 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.
- 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).
- Add egg yolk and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and 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.
- 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.
- 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.