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.
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!
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.
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.
Next, add the vanilla & beat until combined.
Then, add the sifted flour and sea salt and beat on medium-high speed until the dough forms large “crumbs” and pinches together easily.
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.
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).
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.
Recipe FAQs
Fill the jam thumbprint cookies before baking to ensure the jam sticks to the cookies.
I do not suggest filling thumbprint cookies after baking, because the jam will not set and stick to the cookies the same way.
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.
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?
Yes, freeze the cookies in an airtight container for up to 2 months. You can also freeze the dough (see recipe card for instructions).
They stay fresh for 3 days at room temperature, 1 week in the refrigerator and 2 months in the freezer.
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.
They don't have to be refrigerated, however storing jam thumbprint cookies in the refrigerator keeps them fresh longer.
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Thumbprint Cookies
Equipment
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)
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
The photos in this post were taken by Ginny from In Bloom Bakery!
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Vesna
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.
NeeNee
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!!
Laura
Thank you so much! I'm so glad you love them as much as we do!
Mandy
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!
Laura
Thank you Mandy! I hope you have a merry Christmas!
Keisha Stanford
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!