Thumbprint Cookies
Posted Dec 10, 2021, Updated Dec 23, 2024
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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 about thumbprint cookies. They remind me of simple times, celebrating the holidays with friends and family – and these are the best thumbprint cookies (also try chocolate 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. Try these almond cookies for a nutty shortbread cookie!
- 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!
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 & Shape the Dough
Once the dough is finished, measure out 1 Tablespoon 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 teaspoon 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.
Freeze
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.
Thumbprint Cookies 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.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Thumbprint Cookies
Equipment
Ingredients
- 1 cup salted butter
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour sifted
- ¼ teaspoon 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 Tablespoon 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 teaspoon 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
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the taste of these cookies, just amazing! The first time I did it though, the dough was dry and did not pich together. Was my flour wrong, or did I add too much?
Did you make them a second time and the dough was fine? If so, what did you change? You really have to beat the dough for 60-90 seconds for it to come together! But if it is dry then yes, my guess is you added too much flour. You can always click the metric button and weigh the flour in grams to ensure you have the correct amount.
Yes, I made it a second time, and it worked. I beat it for 2 minutes, and now it does pinch together,so I probably did not beat it long enough the first time. Thank you for the advice 🙂
Thank you so much Pauline! I’m so glad the tip helped!!
This was my first time making thumbprint cookies! The recipe is super easy to follow. I had a little trouble getting the shape and size right, so they aren’t as pretty as your pictures.
I used a homemade Spiced Christmas Jam, and they taste fantastic.
I’d love to help – what do you think kept you from getting the shape/size correct?
Made these last year and they turned out so good! They did burn easy so I had to cook for 9-10 mins but this year I’ll double check the temperature! Cant wait to make with my family!
These are my husband’s favorite cookie! I’ll be making them soon too!
Delicious cookie. I made my own jam and it bled a bit. Flavors were fantastic. Will do again adjusting my jam. FYI I made a cranberry jam.
Love the idea of making your own jam – I’m sure it’s so much more delicious than store bought!
How many does this recipe make?
Could you add icing to the cookies after baking instead of using jam?
If you want to do that – I suggest these shortbread cookies.
These are the best cookies. Buttery and just the right amount of sweetness with the jam. I use all different flavors of preserves in my cookies.