best thumbprint cookies recipe

Written ByJenny Smyth Posted on
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The Best best thumbprint cookies recipe

I have been making thumbprint cookies for as long as I can remember, and this recipe is hands down the best one I have ever tried. The cookies are soft and buttery with a little well in the center that holds a spoonful of jam or chocolate. My kids love helping me press the thumbprints into the dough, and they always sneak a few before I can fill them.

These cookies are perfect for holiday cookie exchanges, birthday parties, or just a simple afternoon treat with a cup of coffee. What makes this recipe so special is how simple it is to put together. You only need a few basic ingredients like butter, sugar, flour, and vanilla.

The dough comes together in minutes, and you do not need any fancy equipment. The key technique is to chill the dough before baking so the cookies hold their shape and the thumbprint stays deep. If you skip this step, the wells can puff up and lose the jam.

These thumbprint cookies are also a healthier option compared to many other cookies because you can control the sugar and use fruit preserves instead of processed fillings. The jam adds natural sweetness and a little fruit flavor without any artificial ingredients. I often use raspberry or apricot preserves, but you can use any flavor you like.

The cookies are also lower in fat than some other butter cookies, so they feel a bit lighter. I love that this recipe is so versatile. You can switch up the jam flavor for different holidays or use chocolate ganache for a richer treat.

My family always requests these cookies for Christmas, and they disappear fast from the cookie plate. Whether you are a beginner baker or have been making cookies for years, this recipe is foolproof and always turns out perfectly.

Best Thumbprint Cookies

4.8 from 1173 votes

These buttery thumbprint cookies are soft and tender with a sweet jam center. They are easy to make and perfect for any occasion.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt

For the Filling

1/2 cup fruit preserves (such as raspberry or apricot)
Optional: 1/4 cup powdered sugar for dusting

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a baking sheet with parchment paper to prevent sticking.
3In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
4Add the egg yolk and vanilla extract and mix until well combined.
5In a separate bowl, whisk together the flour and salt.
6Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
7Do not overmix.
8Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
9Use your thumb or the back of a small spoon to press a deep indent into the center of each ball.
10Bake the cookies for 10 to 12 minutes, until the edges are lightly golden but the centers are still pale.
11Remove from the oven and immediately re-press the indent if needed, as the cookies may puff slightly.
12Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
13Once cool, fill each indent with about 1/2 teaspoon of fruit preserves.
14Dust with powdered sugar if desired.

🔧Equipment

Mixing bowl
Electric mixer or wooden spoon
Baking sheet
Parchment paper
Small spoon or thumb
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 40mg🌾Total Carbs: 14g🥦Dietary Fiber: 0g🍬Sugars: 7g🥩Protein: 1g

📝Notes

Tips: For a chocolate version, fill with chocolate ganache instead of jam. You can also use gluten-free flour blend for a gluten-free option.

Watch Video Of How Best Thumbprint Cookies Works

These thumbprint cookies are always a hit at my family gatherings, and I love that I can make them ahead of time. To store them, keep the filled cookies in an airtight container at room temperature for up to 5 days. If you stack them, place a sheet of wax paper between layers to keep the jam from sticking.

For longer storage, freeze the unfilled cookies and fill them fresh when you are ready to serve. When it comes to serving, these cookies look beautiful on a dessert platter with other holiday treats. I like to arrange them with a variety of jam colors for a festive look.

They also pair wonderfully with a cup of hot tea or coffee. Whether you are hosting a party or just want a sweet snack, this recipe is always a good idea because it is simple, reliable, and everyone loves them. I hope you enjoy making these as much as I do.

❓ Frequently Asked Questions About Thumbprint Cookies

1. Can I use margarine instead of butter?

I do not recommend using margarine because butter gives the cookies their rich flavor and tender texture. Margarine has a higher water content, which can make the cookies spread too much and lose their shape. Stick with unsalted butter for the best results.

2. How do I keep the thumbprint from puffing up?

The key is to chill the dough balls for at least 15 minutes before baking. This helps the butter firm up so the cookies hold their indent. Also, press the indent deep enough before baking and re-press it gently right when the cookies come out of the oven while they are still warm.

3. Can I freeze these cookies?

Yes, you can freeze the baked unfilled cookies for up to 3 months. Place them in a single layer in a freezer-safe container with parchment between layers. Thaw at room temperature and fill with jam just before serving. You can also freeze the dough balls and bake them later.

4. What kind of jam works best?

Any fruit preserves or jam works well, but seedless raspberry, apricot, and strawberry are my favorites. Avoid using jelly because it is too runny and can soak into the cookie. Thicker preserves hold their shape better and do not make the cookie soggy.

5. Why did my cookies spread too much?

If your cookies spread too much, the dough may have been too warm. Make sure your butter is softened but not melted, and chill the dough before baking. Also, check that your oven temperature is accurate, as an oven that is too cool can cause spreading.

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