Thumbprint Cookies

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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.

14 Thumbprint Cookies arranged on a wooden serving tray

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!

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

Thumbprint Cookies: Ingredients & Substitutions

overhead view of the labeled ingredients int his Thumbprint Cookies recipe
  • Salted butter. Unsalted butter works well, just increase the sea salt from ยผ to ยฝ 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.
stack of four Thumbprint Cookies on top of other raspberry thumbprint cookies - top one has a bite taken out of it

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.

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 โ€œcrumbsโ€ and pinches together easily.

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

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.

a teaspoon making a well in a ball of thumbprint cookie dough

Add the Jam

Next, carefully fill each well of the cookies with about 1 tsp of jam โ€“ donโ€™t let it overflow the well. We like making raspberry thumbprint cookies but you can choose your favorite jam.

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 โ€“ 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.

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. 
10 thumbprint cookies on a wooden serving tray

Thumbprint Cookies 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

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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 15 votes
Course cookies, Dessert
Cuisine American
Servings 36 Cookies
Calories 105
Prep Time10 minutes
Cook Time10 minutes
Total Time30 minutes

Ingredients 
 

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 โ€œcrumbsโ€ 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 โ€“ donโ€™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 โ€“ they are so good).

Video

Notes

Ingredient Substitutions
  • Salted butter. Unsalted butter works well, just increase the sea salt from ยผ to ยฝ 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.
Freeze
  • 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:ย 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.ย 

Nutrition

Serving: 1cookie | Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 15mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 15 votes (8 ratings without comment)

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18 Comments

  1. 5 stars
    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.