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Learn how to make classic Thumbprint Cookies with your favorite jam filling! These cookies are always a hit and are very easy to make. You can customize them with different kinds of jam, so you never have to have them the same way twice and they even freeze great so you can make them ahead of time.
Best Thumbprint Cookie Recipe
Everyone needs a great thumbprint cookie recipe up their sleeve, and this recipe is my go-to favorite. The cookies are so buttery they melt in your mouth, and each one has the perfect amount of your favorite flavor of jam in the center.
This is one of my favorite classic Christmas Cookie recipes, like peanut butter blossoms or Mexican Wedding Cookies. They’re easy to make, make a ton, are freezable so you can make them ahead and you can use any kind of jam you like.
Ingredients in Thumbprint Cookies
- Unsalted Butter: it should be softened at room temperature.
- Extract: you can use vanilla extract or almond extract or a combination
- Egg Yolk: Reserve the egg white for breakfast, you don’t need it.
- All-Purpose Flour: measure it with the spoon and level method.
- Jam: you can use any flavor, like raspberry jam or apricot. I’ve even used lemon curd in this recipe. Or you could use raspberry preserves!
How to Make Thumbprint Cookies
- Cream the softened butter and granulated sugar together in a large bowl. Add the extract, egg yolk, and salt and mix to combine.
- Slowly mix in the flour until the dough forms.
- The cookie dough will come together but it might take awhile with a hand mixer. I love using a stand mixer with the paddle attachment.
- Scoop one tablespoon of the dough and roll it between your hands to form into 1-inch balls. No chilling needed! Place the dough balls two inches apart on the baking sheets.
- Make a well in the center of each ball.
- Fill each well with about 1/4 teaspoon jam. Bake the cookies for 10 to 14 minutes.
Thumbprint Hack
Instead of using your finger to make the indention, you can use the back of a ½ teaspoon instead! It’s a great way to keep your hands clean – and make the perfect space for the jam.
Expert Tips
- The cookies are done when they are no longer glossy, and the bottom of the cookies turn light golden brown.
- These cookies will keep well at room temperature for up to three days in an airtight container.
- Thumbprint cookies freeze great! Once they are fully cooled, store them in a freezer-safe container. It’s a good idea to separate the layers with paper towels. This will keep them from sticking and will also absorb the moisture when you thaw them.
- These go perfectly on a cookie tray with other holiday cookies, like shortbread cookies or molasses cookies!
FAQs
You can use your finger or knuckle. Or use the handle of a wooden spoon or the back of a measuring spoon. The thumbprint does not need to be big since you are only adding a small amount of jam.
These cookies don’t have leavening, so they shouldn’t spread while they bake. Did you measure the flour using the spoon and level method? If you under or over measure the flour it can change the consistency of the dough.
For this recipe, pretty much any flavor will work. I really love raspberry or strawberry thumbprint cookies – the taste is great, and I love the color. Feel free to experiment!
Jam Thumbprint Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter softened
- ⅓ cup (67g) granulated sugar
- ½ teaspoon vanilla or almond extract
- 1 large egg yolk
- ¼ teaspoon salt
- 1 ¼ cup (155g) all-purpose flour
- ¼ cup jam any flavor
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
- Cream butter and sugar in a large bowl using a hand or a stand mixer. Add extract, egg yolk, and salt. Slowly mix in flour until mixture is combined.
- Scoop ¾-1 tablespoon size balls of dough. Roll between your palms to create a ball. Place on cookie sheet, 2-inches apart.
- Use your knuckle or thumb, or the back of a 1/2 teaspoon, to press an indent in the center of each cookie. Fill each indent with a small bit of jam (about 1/4 teaspoon per cookie).
- Bake, rotating pans throughout baking, for about 15-20 minutes, or until the cookie is no longer glossy and bottoms turn light golden.
- Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to a month.
Recipe Notes
- What the best way to make the thumbprint? You can use your finger or knuckle. Or use the handle of a wooden spoon. The thumbprint does not need to be big since you are only adding a small amount of jam.
- Why did my thumbprint cookies spread? These cookies don’t have leavening, so they shouldn’t spread while they bake. Did you measure the flour using the spoon and level method? If you under or over measure the flour it can change the consistency of the dough.
- How long can you keep thumbprint cookies? They will keep well at room temperature for up to three days in an airtight container.
- Can I freeze thumbprint cookies? Yes, they freeze great! Once they are fully cooled, store them in a freezer-safe container. It’s a good idea to separate the layers with paper towels. This will keep them from sticking and will also absorb the moisture when you thaw them.
- What jam flavors go with thumbprint cookies? For this recipe, pretty much any flavor will work. I really love raspberry thumbprint cookies – the taste is great, and I love the color. Feel free to experiment!
- Makes 24 3/4 tablespoon size cookies or about 18 1 tablespoon sized cookies
Recipe Nutrition
Everyone needs a great Jam Thumbprint Cookie recipe up their sleeve, and this recipe is my go-to favorite. The cookies are so buttery they melt in your mouth, and each one has the perfect amount of fruit jam in the center.
Hi Dorothy! I’d like to make these, using curd instead of jam. Do you think it would be better to put the curd in after the cookies are baked, or before, as with the jam?
Many thanks, and I hope you and yours had a great Thanksgiving yesterday!
Thank you! I do that for my lemon poppyseed thumpbrints recipe – I add it before baking. Enjoy!
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