Thumbprint cookies are a timeless classic—soft, buttery, and filled with sweet jam for the perfect bite-sized treat. Whether you make them for the holidays, special occasions, or as an everyday dessert, these delicate, melt-in-your-mouth cookies are always a hit.
Best of all? No chilling required! This means you can go from mixing to baking in just 30 minutes, making this an easy go-to cookie recipe for any time of the year.
Why You’ll Love These Thumbprint Cookies
✅ Soft & Buttery – Made with a rich, shortbread-like dough.
✅ Easy to Make – No chilling time needed!
✅ Customizable – Use raspberry, apricot, strawberry, or any jam you love.
✅ Perfect for Holidays & Gifting – A beautiful, festive cookie for sharing.
✅ Freezer-Friendly – Make ahead and enjoy anytime!
What Are Thumbprint Cookies?
Thumbprint cookies are small, round butter cookies that have a well in the center, which is traditionally filled with fruit jam or preserves.
They’re called “thumbprint cookies” because the indentation is made by pressing your thumb (or a spoon) into the dough before baking. The result? A sweet, melt-in-your-mouth cookie with a burst of fruity jam in every bite!
Ingredients You’ll Need
This recipe uses simple baking staples, but the combination creates an irresistible cookie!
For the Cookie Dough
- 1 cup unsalted butter – Softened to room temperature for a creamy texture.
- ½ cup granulated sugar – Adds the perfect amount of sweetness.
- 1 large egg yolk – Helps create a rich and tender cookie.
- 1 teaspoon vanilla extract – Enhances the flavor.
- ½ teaspoon almond extract – Adds a delicate nutty aroma (optional but recommended!).
- ½ teaspoon salt – Balances the sweetness.
- 2 ¼ cups all-purpose flour – Creates a soft, buttery texture.
For Rolling & Filling
- 3 tablespoons granulated sugar – For rolling the cookies before baking.
- ½ cup raspberry or apricot jam – Choose your favorite smooth jam for the filling.
💡 Pro Tip: Use a high-quality jam or preserves without large fruit chunks for the best texture!
How to Make Thumbprint Cookies
These jam-filled cookies come together in just a few easy steps:
Step 1: Preheat the Oven & Prepare Baking Sheets
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper and set aside.
Step 2: Make the Cookie Dough
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
- Scrape down the sides of the bowl.
- Add the egg yolk, vanilla extract, almond extract, and salt. Mix until well combined.
- On low speed, mix in the flour until a firm dough forms.
💡 If using a hand mixer, the dough may become too stiff—switch to mixing by hand with a wooden spoon!
Step 3: Shape the Cookies
- Place 3 tablespoons of granulated sugar in a shallow bowl.
- Scoop tablespoon-sized portions of dough and roll into smooth balls.
- Roll each dough ball in sugar, then place them on the prepared baking sheet, spacing them 2½ inches apart.
Step 4: Make the Thumbprint Indentation
- Use the back of a round teaspoon (or your thumb) to press a small well into the center of each cookie.
- The dough will flatten slightly—this is normal!
- Fill each well with ½ teaspoon of jam.
💡 Be careful not to overfill—too much jam may overflow while baking!
Step 5: Bake the Cookies
- Bake for 10-11 minutes, or until the bottoms just start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Perfect Thumbprint Cookies
🧈 Use Softened Butter – Let the butter sit at room temperature for 30-45 minutes before using.
🥄 Make Even-Sized Cookies – Use a cookie scoop to ensure all cookies are the same size.
🍯 Try Different Fillings – Experiment with chocolate, caramel, or lemon curd for a fun twist!
🥶 Want to Chill the Dough? – If your kitchen is warm, chilling the dough for 10-15 minutes before rolling can help prevent spreading.
📏 Make a Deep Enough Well – If the jam sinks while baking, lightly re-indent the well while the cookies are still warm.
Flavor Variations & Filling Ideas
🍓 Classic Thumbprint Cookies – Use raspberry, apricot, or strawberry jam.
🍫 Chocolate-Filled Thumbprints – Fill with Nutella or melted chocolate instead of jam.
🥥 Coconut Thumbprints – Roll in shredded coconut before baking.
🍋 Lemon Curd Thumbprints – Fill with lemon curd for a bright citrus twist.
🎄 Holiday Thumbprints – Use red & green sprinkles for festive cookies!
How to Store & Freeze Thumbprint Cookies
🥡 Store at Room Temperature: Keep in an airtight container for up to 1 week.
❄️ Freeze for Later: Place cookies in a single layer in an airtight container and freeze for up to 3 months.
🔥 Reheat (If Desired): Let frozen cookies thaw at room temperature before serving.
💡 For best texture, add parchment paper between layers when storing in a container!
FAQs About Thumbprint Cookies
Q: Why did my thumbprint cookies crack?
A: This can happen if the dough is too cold—let it soften slightly before rolling.
Q: Can I make these cookies gluten-free?
A: Yes! Substitute with a gluten-free 1:1 flour blend.
Q: What’s the best way to make uniform-sized cookies?
A: Use a tablespoon-sized cookie scoop for even portions.
Q: Can I add nuts to these cookies?
A: Absolutely! Roll the dough balls in finely chopped pecans or almonds before baking for extra crunch.
Final Thoughts
These Thumbprint Cookies are a deliciously simple, buttery treat with a sweet jam center. Whether you’re making them for Christmas, Valentine’s Day, or just because, they’re sure to become a family favorite!
Try this easy cookie recipe today, and enjoy a bite-sized dessert that’s perfect for any occasion! 🍪✨
Short Version
Thumbprint Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon almond extract
- 2 ¼ cups all-purpose flour
For Rolling/Finishing Cookies:
- 3 tablespoons granulated sugar for rolling
- ½ cup raspberry and/or apricot jam or your favorite flavor*
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Using an electric mixer, beat the butter and granulated sugar together until light and creamy. Scrape down the sides of the bowl.
- Add the egg yolk, vanilla extract, almond extract, and salt. Mix until well combined, scraping down the sides of the bowl as needed.
- On low speed, mix in the flour until a firm dough forms.
- Place 3 tablespoons of granulated sugar in a shallow bowl. Scoop tablespoon-sized portions of dough and roll them into smooth balls. Coat each ball in sugar and place on the prepared baking sheets, spacing them about 2½ inches apart.
- Using the back of a round teaspoon, press a well into the center of each dough ball. The dough will flatten slightly. Fill each well with ½ teaspoon of jam.
- Bake for 10-11 minutes, until the bottoms just begin to turn golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
