Thumbprint Cookies Recipe

Introduction

Thumbprint cookies are delightfully buttery and tender, with a sweet jam filling that adds a burst of flavor in every bite. These classic treats are perfect for sharing at holidays or anytime you crave a simple, homemade cookie with a fruity twist.

Ingredients

• 1 cup unsalted butter (room temperature)
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract (or almond extract)
• ½ teaspoon kosher salt
• 2 cups all-purpose flour
• ¼ cup jam (apricot or seedless raspberry recommended)
• ⅓ cup granulated sugar (for rolling)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and ⅔ cup granulated sugar on medium speed for 2–3 minutes until light and creamy.
2. Step 2: Add the vanilla extract and salt, then mix until fully combined.
3. Step 3: Reduce mixer speed to low and gradually add the flour, scraping the bowl as needed. If the dough seems crumbly, knead it briefly by hand until it comes together.
4. Step 4: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
5. Step 5: Preheat the oven to 350°F and line two baking sheets with parchment paper.
6. Step 6: Pour ⅓ cup granulated sugar into a shallow bowl for rolling the dough.
7. Step 7: Scoop 1 tablespoon of chilled dough, roll it into a ball, then roll in the sugar to coat. Place the dough balls on the prepared baking sheets.
8. Step 8: Use your thumb to make an indentation in the center of each dough ball, then fill with about ½ teaspoon of jam.
9. Step 9: Bake for 14–15 minutes, until the edges just start to brown. Leave the cookies on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
10. Step 10: Once cooled, store the cookies in an airtight container.

Tips & Variations

• Try different jams like strawberry, blueberry, or fig to change the flavor profile of your cookies.
• For a richer taste, substitute half the butter with cream cheese.
• Chilling the dough longer than an hour can help the cookies hold their shape better when baked.
• If you want an extra touch, sprinkle some finely chopped nuts in the jam before baking.

Storage

Store thumbprint cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat briefly in a low oven to soften before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. This can help develop the flavors and improve the texture.

What if I don’t have a stand mixer?

You can easily make these cookies by creaming the butter and sugar with a hand mixer or even by hand using a wooden spoon. Just make sure the butter is soft enough for easy mixing.

Thumbprint Cookies Recipe

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★★★★★

4.5 from 59 reviews

These classic Thumbprint Cookies feature a tender buttery dough rolled in sugar, filled with a sweet burst of jam in the center. Perfectly crisp at the edges and soft inside, they make a delightful treat for any occasion and are simple to prepare.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, room temperature
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract or almond extract
• ½ teaspoon kosher salt
• 2 cups all-purpose flour

Coating and Filling

• ⅓ cup granulated sugar
• ¼ cup jam (apricot and seedless raspberry recommended)

Instructions

1. Cream Butter and Sugar: In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and ⅔ cup granulated sugar. Beat on medium speed for 2 to 3 minutes until the mixture is light and creamy.
2. Add Flavorings: Add the vanilla extract and kosher salt, then beat again until fully combined.
3. Incorporate Flour: Scrape down the sides of the bowl. On low speed, gradually add the all-purpose flour, scraping down the bowl as needed. The dough may initially seem crumbly—allow a minute for it to come together, or finish kneading by hand.
4. Chill Dough: Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Prepare Sugar Coating: Pour ⅓ cup granulated sugar into a shallow bowl for coating cookie dough balls.
7. Form and Coat Dough Balls: Scoop 1 tablespoon of chilled dough, roll into a ball, and coat evenly in the sugar. Place the coated balls on the prepared baking sheets spaced apart.
8. Make Thumbprint Indentation and Fill: Use your thumb to press an indentation in the center of each dough ball. Fill each indentation with about ½ teaspoon of jam.
9. Bake Cookies: Bake for 14 to 15 minutes or until the bottom edges are just beginning to brown. Remove from oven and let cookies rest on the baking sheet for 1 minute.
10. Cool and Store: Transfer cookies to a wire rack to cool completely before storing in an airtight container to maintain freshness.

Notes

• Ensure butter is softened to room temperature for easier creaming and better texture.
• Chilling the dough helps prevent spreading and enhances cookie shape.
• You can substitute the jam flavors to customize your cookies.
• For almond flavor, replace vanilla extract with almond extract.
• Cookies keep well for up to a week in an airtight container at room temperature.
• To avoid cracks, don’t overfill the jam indentation.

Keywords: Thumbprint Cookies, jam cookies, butter cookies, easy cookie recipe, homemade cookies, baking cookies