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Thumbprint Cookies
These thumbprint cookies are buttery, soft, and filled with the perfect amount of your favorite jam.
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These one-of-a-kind thumbprint cookies are made by indenting the cookie dough before baking and filling it with your choice of topping. Whether you are filling them with jam, chocolate, or caramel, they are sure to be chewy and delicious.
Thumbprint Cookies Ingredients
These thumbprint cookies are a delightful fusion of buttery richness and fruity sweetness with a tender, crumbly texture.
The key ingredients include simple pantry staples that create a melt-in-your-mouth experience.
You’ll need:
- 2 cups of all-purpose flour.
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of unsalted butter, softened
- ¼ cup of white sugar
- ½ cup of light brown sugar, packed
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 cup of jam
Substitutions And Additions
JAM: You can use any type of jam in your cookies. My favorite is raspberry, but you could try using grape, strawberry, peach, or apricot.
You can use store-bought or homemade jam.
CHOCOLATE/CARAMEL: For a different flavor, try filling the indent with chocolate or caramel Hershey’s topping.
If adding caramel, I recommend sprinkling a few with sea salt for a salted caramel cookie!
ICING: For a bit of extra sweetness, you can drizzle your cookies with icing when they are finished baking and cooling.
VANILLA EXTRACT: If you’re out of vanilla extract, you can use almond extract or even a touch of orange zest for a unique twist on the classic flavor.
NUTS: Elevate your thumbprint cookies by adding chopped nuts to the cookie dough. Pecans, almonds, or walnuts work beautifully.
Simply fold in a handful of chopped nuts before shaping the dough into cookies. The nuts will provide a delightful crunch and nutty flavor, enhancing both texture and taste.
SPICES: Experiment with spices like cinnamon, nutmeg, or cardamom for a more complex flavor profile. A pinch of these spices can be added to the dough to give your cookies a warm, aromatic twist. T
How To Make This Thumbprint Cookies Recipe
You will whip up the easy cookie dough in no time before adding the filling to the cookies and baking. Let’s have a look at the easy steps.
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Line three baking sheets with parchment paper and set them aside.
STEP THREE: In a medium bowl, stir together flour, baking powder, and salt. Set aside.
STEP FOUR: In a large bowl, beat butter, white sugar, and brown sugar together on high speed until light and fluffy. This usually takes about two minutes.
STEP FIVE: Beat in the egg and vanilla extract until well mixed.
STEP SIX: Pour dry ingredients into the wet ingredients and beat just until well mixed.
STEP SEVEN: Drop rounded cookies, 1½ tablespoons in size and 2 inches apart, onto the parchment paper lined baking sheets.
STEP EIGHT: Using the back of a teaspoon, dusted in flour to prevent sticking, press back the teaspoon about halfway down into each cookie to create an indent for the jam.
STEP NINE: Using a small spoon, fill each indent with the jam of your choice.
PRO TIP:
Avoid overfilling, as the jam can overflow during baking.
STEP TEN: Bake for 13 to 15 minutes or until the bottom edges look slightly browned.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP ELEVEN: Remove from the oven and let cool for about 10 minutes before removing and placing them on a wire rack to cool completely.
How To Serve
Enjoy these cookies with your morning coffee or pumpkin spice latte or as an afternoon pick-me-up. The sweet and buttery notes of the cookies complement the rich, aromatic flavors of coffee.
Create a cookie platter for dessert lovers at gatherings. Arrange the thumbprint cookies alongside other favorite cookie varieties, including our eclair cookies and creamsicle cookies.
Pack a batch of these cookies into your picnic basket. Pair them with fresh fruit, a thermos of lemonade, and a cozy blanket for an enjoyable picnic spread.
Need a couple more yummy cookie recipes? Apple pie cookies and cherry cheesecake cookies are two additional recipes that also have a gooey filling. Both are super simple and make for a unique but delicious treat.
Storage
Let’s talk about how to store the cookies to keep them fresh and delightful for as long as possible.
MAKE AHEAD: Simply follow the recipe until you’ve shaped the dough into balls with the indentations but haven’t filled them with jam yet.
Place these on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or zip-top bag, separating layers with parchment paper.
When you’re ready to bake, you can pop these frozen dough balls onto a baking sheet, add the jam, and bake as usual.
Just note that you might need to add a few extra minutes to the baking time if you’re baking them from frozen.
IN THE FRIDGE: Store leftovers in the fridge or on the countertop at room temperature. Be sure to store them in a sealed food container for up to one week for maximum freshness.
IN THE FREEZER: Like most cookies, thumbprint cookies freeze well. Make sure that they are completely cooled before placing them in the freezer in a Ziploc bag or airtight container.
Before serving, allow them to sit at room temperature so that the filling can thaw.
Why We Love This Recipe
We think you will love these cookies. Here’s why:
BUTTERY TEXTURE: These cookies boast a rich, buttery texture that practically melts in your mouth. Each bite is a delightful balance of tender crumble and satisfying smoothness.
EASY TO MAKE: With clear step-by-step instructions and simple ingredients, this recipe is a breeze for both novice and experienced bakers. You’ll have delicious homemade cookies in no time.
ENDLESS VARIATIONS: While the base recipe is divine, you can get creative with substitutions and additions, making these cookies your own. Experiment with different jams, spices, or nuts to suit your taste.
This recipe is fun and easy to make. Mix up your dough, make the balls, give them an indent, and fill them with your desired filling. Be sure to add these tasty cookies to your baking list this holiday season.
Frequently Asked Questions
How do I prevent the cookies from spreading too much while baking?
To prevent excessive spreading, make sure your dough is well-chilled before baking. Additionally, avoid overcrowding the cookies on the baking sheet, leaving enough space between them to allow for proper expansion.
Can I use homemade jam instead of store-bought jam?
Homemade jam can add a personal touch to these cookies. Just ensure that your homemade jam has a similar consistency to store-bought jam for the best results.
Can I add nuts or chocolate chips to the dough for extra texture?
You can add chopped nuts or chocolate chips to the dough for extra flavor and texture. Simply fold them in before shaping the dough into cookies.
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Thumbprint Cookies
These thumbprint cookies are buttery, soft, and filled with the perfect amount of your favorite jam.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¼ cup white sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup jam
Instructions
- Preheat oven to 350°F.
- Line 3 baking sheets with parchment paper. Set aside.
- In a medium bowl stir together flour, baking powder, and salt. Set aside.
- In a large bowl beat butter, white sugar, and brown sugar together on high speed until light and fluffy. This should take about 2 minutes.
- Beat in egg and vanilla until well mixed.
- Pour dry ingredients into the wet ingredients and beat just until well mixed.
- Drop rounded cookies, 1½-tablespoon size and 2 inches apart, onto parchment paper lined baking sheets.
- Using the back of a teaspoon, dusted in flour to prevent sticking, press back of teaspoon about half way down into each cookie to create an indent for the jam.
- Using a small spoon, fill each indent with jam of your choice.
- Bake for 13 to 15 minutes or until bottom edges look slightly browned.
- Remove from oven and let cool for 10 minutes before removing and placing on wire racks to cool completely.
Video
Notes
- Avoid overfilling, as the jam can overflow during baking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 59mg | Potassium: 42mg | Fiber: 1g | Sugar: 13g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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Comments
Gloria says
These were always a favorite of my grandpa’s – this recipe makes me think of being a little girl in grandma’s kitchen again. Good memories.
Carol says
If I fill the indent with Nutella, will the Nutella be taste okay after being baked?
Layne Kangas says
Hi, Carol – we haven’t tested it with Nutella so I would assume it would be fine, but I do not know that for certain. Please let us know if you test it out! Enjoy!
Doreen says
can i use all white sugar as I don’t have brown sugar and it is very very expensive here in Egypt.
Layne Kangas says
Hi, Doreen – we haven’t tried it without the brown sugar, so I’m not sure what impact it will have on the outcome. You could also make your own brown sugar by mixing in molasses to white sugar. Please let me know if you try it!
Ana Maria says
Gonna try soon
Edward Lastrom says
Absolutely fantastic. I also used fig preserves great taste. These would be good without any toppings.
Lene says
Iโve never been very good at baking cookies they usually come out like little rocks. But this recipe was so easy and so tasty I will definitely keep this recipe thank you
Sue Calderon says
Do they need to be kept in the fridge after baking, or can they be kept in containers till Christmas?
Layne Kangas says
Hi, Sue – they will last for a few days on the counter.
Mary says
Can I freeze the thumbprint cookies?
Layne Kangas says
Hi, Mary – yes, you can! Just make sure they are cooled before placing in an airtight freezer-safe container or bag. You can use wax paper in between the layers as well. Enjoy!
Melanie says
Can you freeze the dough for the thumb print cookies?
Thank you!
Layne Kangas says
Hi, Melanie – yes, you can! Hope you enjoy!