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    Home » Thumbprint Cookies

    Thumbprint Cookies

    Published: Dec 10, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    The best thumbprint cookies! In this thumbprint cookie recipe a 5-ingredient, buttery shortbread cookie is filled with your favorite jam for a delicious treat perfect for the holidays.

    14 Thumbprint Cookies arranged on a wooden serving tray

    There's something so nostalgic to me about thumbprint cookies. They remind me of simple times, celebrating the holidays with friends and family, and these are the best thumbprint cookies!

    In this thumbprint cookie recipe a 5-ingredient, buttery shortbread cookie is filled with your favorite jam for a delicious treat perfect for the holidays or any time of the year!

    stack of four Thumbprint Cookies on top of other raspberry thumbprint cookies

    Thumbprint cookies: Ingredients & Substitutions

    • Salted butter. Unsalted butter works well, just increase the sea salt from ¼ to ½ teaspoon.
    • Granulated sugar. organic cane sugar can be used in place of regular white sugar.
    • Pure vanilla extract. the rich flavor imparted by the vanilla extract is essential to making the best thumbprint cookies, you can use almond extract or use half vanilla half almond extracts for a yummy combination.
    • All-purpose flour. I don't recommend making substitutions, as I have not tried using a different flour.
    • Jam. We prefer to make raspberry thumbprint cookies because it's our favorite jam and the color is festive for the holidays. You can use any flavor you prefer such as apricot, strawberry, cherry, etc.
    overhead view of the ingredients int his Thumbprint Cookies recipe

    How to make thumbprint cookies

    This thumbprint cookie recipe is easy to make, as always we'll walk through the process together - and don't forget to watch the video!

    Make the dough

    To begin, preheat the oven to 375 degrees F and line two cookie sheets with parchment paper or silicone baking mats and set aside.

    Then, in the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together the butter and sugar until light and fluffy. You may need to pause, scrape down the sides and continue beating.

    two photos showing how to make Thumbprint Cookies - beating butter and sugar

    Next, add the vanilla & beat until combined.

    two photos showing how to make Thumbprint Cookies - adding vanilla

    Then, add the sifted flour and sea salt and beat on medium-high speed until the dough forms large “crumbs” and pinches together easily.

    two photos showing how to make Thumbprint Cookies - adding dry ingredients

    Measure and shape the dough

    Once the dough is finished, measure out 1 TBS portions and roll them into smooth balls.

    Then place the dough balls on the prepared cookie sheet and press your thumb into the center of each dough ball to form a well and slightly flatten the cookies. You can also use a 1 tsp measuring spoon to make the wells.

    Add the jam

    Next, carefully fill each well of the cookies with about 1 tsp of jam – don’t let it overflow the well. We like making raspberry thumbprint cookies but you can choose your favorite jam.

    two photos showing how to make Thumbprint Cookies - filling cookies with raspberry jam before baking

    Bake & Cool

    Once the wells are filled with jam, bake the jam thumbprint cookies for 10 to 13 minutes or until the cookies just being to turn golden brown at the edges.

    Then, let them cool on the pan for 10 minutes before removing to a wire rack to cool completely (or enjoy slightly warm – they are so good).

    12 raspberry thumbprint cookies on a wire cooling rack

    Store

    To store, let the raspberry thumbprint cookies cool completely. Then, store them in a single layer or in layers with waxed paper in between, in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 2 months.

    To freeze thumbprint cookie dough

    When it comes to cookies I always prefer to freeze the dough instead of baked cookies so I can bake them fresh when the craving strikes (because fresh cookies straight from the oven are the best). To do this:

    • Portion out the dough and roll it into balls and press in the wells. Then place prepared dough on a baking sheet and flash-freeze them until hardened. Once hardened, transfer the dough balls to an airtight container and freeze until you're ready to bake.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours. Once thawed, fill with jam and then baked according to the recipe instructions. 
    10 thumbprint cookies on a wooden serving tray

    Recipe FAQs

    Do you fill thumbprint cookies before or after baking?

    Fill the jam thumbprint cookies before baking to ensure the jam sticks to the cookies.

    Can you fill thumbprint cookies after baking?

    I do not suggest filling thumbprint cookies after baking, because the jam will not set and stick to the cookies the same way.

    How do I keep my thumbprint cookies from spreading?

    This recipe does not spread much at all, so follow the recipe exactly. Also, do not grease the baking sheets - be sure to use parchment paper or a silicone baking mat to prevent sticking. Also, make sure your ingredient do not get warmer than room temperature.

    Why are my thumbprint cookies cracking?

    If the dough gets dry it is more likely to crack. Make sure to form the cookies, fill and bake promptly to prevent this. Also make sure to measure the flour correctly (scoop and level) so you do not use too much flour?

    Can I freeze thumbprint cookies?

    Yes, freeze the cookies in an airtight container for up to 2 months. You can also freeze the dough (see recipe card for instructions).

    How long can you keep thumbprint cookies?

    They stay fresh for 3 days at room temperature, 1 week in the refrigerator and 2 months in the freezer.

    How do you pack a thumbprint cookie?

    Make sure to let the cookies cool completely before packaging them as gifts. You can package them in layers with waxed paper in between or in a single layer.

    Do cookies with jam need to be refrigerated?

    They don't have to be refrigerated, however storing jam thumbprint cookies in the refrigerator keeps them fresh longer.

    stack of four raspberry thumbprint cookies, the top one has a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Thumbprint Cookies

    Laura
    The best thumbprint cookies! In this thumbprint cookie recipe a 5-ingredient, buttery shortbread cookie is filled with your favorite jam for a delicious treat perfect for the holidays.
    5 from 6 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course cookies, Dessert
    Cuisine American
    Servings 36 Cookies
    Calories 105 kcal

    Equipment

    • KitchenAid Mixer
    • hand mixer
    • measuring spoons
    • measuring cups
    • spatula
    • baking sheet
    • silicone baking mat
    • Parchment Paper

    Ingredients
     
     

    • 1 cup salted butter
    • ⅔ cup granulated sugar
    • 1 tsp vanilla extract
    • 2 cups all-purpose flour sifted
    • ¼ tsp fine sea salt
    • ¾ cup jam any flavor (we prefer seedless raspberry jam)
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone baking mats and set aside.
    • In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream butter and sugar until light and fluffy. You may need to pause, scrape down the sides and continue beating.
    • Add vanilla & beat until combined.
    • Add sifted flour and sea salt and beat on medium-high speed until the dough forms large “crumbs” and pinches together easily.
    • Measure out 1 TBS portions of dough and roll into balls.
    • Place the dough balls on the prepared cookie sheet and press your thumb into the center of each dough ball to form a well and slightly flatten the cookies.
    • Fill each well of the cookies with about 1 tsp of jam – don’t let it overflow the well.
    • Bake for 10 to 13 minutes or until the cookies just being to turn golden brown at the edges.
    • Let them cool on the pan for 10 minutes before removing to a wire rack to cool completely (or enjoy slightly warm – they are so good).

    Video

    Notes

    Ingredient Substitutions

    • Salted butter. Unsalted butter works well, just increase the sea salt from ¼ to ½ teaspoon.
    • Granulated sugar. organic cane sugar can be used in place of regular white sugar.
    • Pure vanilla extract. the rich flavor imparted by the vanilla extract is essential to making the best thumbprint cookies, you can use almond extract or use half vanilla half almond extracts for a yummy combination.
    • All-purpose flour. I don't recommend making substitutions, as I have not tried using a different flour.
    • Jam. We prefer to make raspberry thumbprint cookies because it's our favorite jam and the color is festive for the holidays. You can use any flavor you prefer such as apricot, strawberry, cherry, etc.

    Store

    To store, let the thumbprint cookies cool completely. Then, store them in a single layer or in layers with waxed paper in between, in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 2 months.

    How to freeze thumbprint cookie dough

    • Portion out the dough and roll it into balls and press in the wells. Then place prepared dough on a baking sheet and flash-freeze them until hardened. Once hardened, transfer the dough balls to an airtight container and freeze until you're ready to bake.
    • To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours. Once thawed, fill with jam and then baked according to the recipe instructions. 

    Nutrition

    Serving: 1cookieCalories: 105kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 64mgPotassium: 15mgFiber: 1gSugar: 7gVitamin A: 158IUVitamin C: 1mgCalcium: 4mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The photos in this post were taken by Ginny from In Bloom Bakery!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Vesna

      July 21, 2022 at 3:32 pm

      Laura, I experimented. I made this with one cup of almond flour and one cup of oat flour. Half almond extract and half vanilla extract. The base recipe is great! I used fig jam. So yummy.

      Reply
    2. NeeNee

      June 10, 2022 at 8:45 pm

      5 stars
      I made thumbprint Cookes for the first time ever and this is the recipe I used after looking at other recipes. These turned out very delicious. They are super tasty! My friends and family loved them too. I am so happy I picked this recipe!! This was very easy to make. I made them with raspberry jam and some with strawberry jam. They are both very tasty! I highly recommend this recipe!! You won't regret it 🙂 Thank you for sharing this wonderful recipe!!

      Reply
      • Laura

        June 11, 2022 at 7:45 am

        Thank you so much! I'm so glad you love them as much as we do!

        Reply
    3. Mandy

      December 23, 2021 at 5:22 pm

      5 stars
      Just made a batch for Christmas. I followed the recipe to the tee. Absolutely delicious! Perfection. Can't wait to share them with the family. Thank you for a super simple yet yummy recipe!

      Reply
      • Laura

        December 24, 2021 at 6:39 am

        Thank you Mandy! I hope you have a merry Christmas!

        Reply
    4. Keisha Stanford

      December 13, 2021 at 3:37 am

      5 stars
      As soon as I seen your post on Instagram I knew I needed to make these cookies because I love your recipes! (Huge fan of the chocolate chip cookie recipe) These are so easy to make! I think I may have put too much flour (I didn’t level my flour) and they were a little dry but that’s on me! I can’t wait to make these again, while paying more attention of course!

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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