Looking for a buttery, melt-in-your-mouth treat to induce all kinds of nostalgia? These thumbprint cookies are just the thing.
They’re the perfect blend of sweet and fruity and an irresistible addition to any dessert table.
They feature crisp, golden edges and soft centers filled with your favorite jam.
They’re the kind of classic cookies your gramma and great-aunts used to make. And I am 100% here for them!
Why You’ll Love These Thumbprint Cookies
Customizable: Strawberry jam, grape jam, apricot jam – use any flavor you like!
Tender Texture: You’ll love the buttery, crumbly cookie base almost as much as the jam-packed center. Together, the two make a sweet, warm, and fruity harmonious blend of flavors.
Aesthetic Appeal: The vibrant, jam-filled centers are eye-catching, making them excellent for gifting.
Ingredients
- All-Purpose Flour & Cornstarch: The cookie dough’s foundation. They offer structure and texture.
- Salt & Vanilla Extract: Simple but powerful flavor enhancers.
- Granulated & Light Brown Sugar: For depth, sweetness, and flavor. The brown sugar also makes the cookies nice and chewy.
- Unsalted Butter: Avoid margarine and stick to the real thing here. It gives the cookies their warm, buttery taste.
- Large Egg Yolk: Just the yolk! It holds everything together and makes the cookies much more tender.
- Jam: The colorful star of the show. It fits snugly into the center of each cookie for a bright burst of fruity sweetness. Use your own favorite jam recipes. Or for something truly unique and slightly savory, try this bourbon bacon jam.
How to Make Thumbprint Cookies
There’s something so satisfying about making these classic treats from scratch.
The buttery, crumbly cookie base pairs perfectly with the sweet, fruity jam center.
Check out these easy steps:
1. WHISK the flour, cornstarch, and salt. Set aside.
2. BEAT the butter, brown sugar, and 1/4 cup of granulated sugar until light and fluffy. Blend in the egg yolk and vanilla until smooth.
3. MIX in the flour mixture by hand until the dough comes together.
4. SCOOP tablespoons of dough, roll into 1-inch balls, and coat with the remaining sugar (optional). Place on a parchment-lined sheet.
5. PRESS a small indentation into each cookie and fill with 1/2 teaspoon of jam. Chill for at least 1 hour.
6. PREHEAT the oven to 350°F and prepare another baking sheet.
7. BAKE the cookies for 10-12 minutes until golden at the edges. Cool before transferring to a wire rack. Enjoy!
Tips for the Best Thumbprint Cookies
Thumbprints are one of those cookies that look impressive but are actually super easy to make.
Rolling the dough in sugar before baking gives them a sparkly, festive finish, so they’re perfect for holiday cookie trays.
Keep these tips in mind when making them:
- Use softened butter. If it’s softened to room temperature, it’ll be easier to cream with the sugars.
- Avoid overmixing. I like to add the flour by hand so the cookies aren’t tough.
- Chill the dough. Pop it in the fridge right after making it, then again after shaping it. This will make it easier to handle and will keep the cookies from spreading.
- Size the cookies evenly. Use a mini cookie scoop so they all bake evenly.
- Don’t press too hard. If you make the indents too deep, the edges of the cookies will crack. Also, be sure not to overfill the indentations when adding the jam. If you do, it can spill onto the tray and burn.
- Try flavor variations. Besides swapping the jams, you can also roll the cookies in finely chopped walnuts or pecans before adding the indents. You can also fill them with lemon curd or chocolate ganache instead of jam.
How to Store
These cookies taste great warm or chilled. So you don’t have to worry about reheating leftovers.
If you freeze them, just let them thaw a bit at room temperature before eating.
To Store: Place the cookies in an airtight container with parchment paper between the layers. Keep at room temperature for up to 5 days or in the fridge for a week.
To Freeze: Place the cookies on a baking sheet and flash-freeze them until solid. Then, store in a freezer-safe bag or container for up to 3 months.
More Delicious Cookies You Have to Try
Frosted Eggnog Cookies
Brown Butter Snickerdoodle Cookies
Potato Chip Cookies
Pumpkin Snickerdoodle Cookies
Thumbprint Cookies
35-40
servings20
minutes12
minutes105
kcalSweet, buttery thumbprint cookies filled with your favorite jam are the perfect bite-sized treats for any occasion. And they’re so easy to make!
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar, divided
1 large egg yolk
2 teaspoons vanilla extract
1/2 cup jam
Instructions
- In a medium bowl, whisk the flour, cornstarch, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and 1/4 cup of granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Blend in the egg yolk and vanilla until smooth.
- Stir the flour mixture in by hand until just combined. The dough will be crumbly at first but will come together as the mixing continues.
- Scoop rounded tablespoons of dough and roll into 1-inch balls. Roll each ball in the remaining 1/4 cup of granulated sugar until well coated (optional). Place the cookies on a parchment-lined baking sheet.
- Use your thumb or the handle of a wooden spoon to create an indent in the center of each cookie. Spoon about 1/2 teaspoon of jam into the space. Place the tray in the fridge for at least an hour or in the freezer for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line another baking sheet with parchment paper.
- Arrange the cookies over the baking sheets with 1-2 inches between them. Bake for 10-12 minutes, until the edges are lightly golden brown. Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Avoid overfilling the cookies with jam, as it can burn if it bubbles over onto the tray.
- Chill the dough after making it and again after shaping it. Also, keep any unbaked cookies in the fridge when not baking.
- For a nuttier flavor, roll the cookies in finely chopped walnuts or pecans.
(Thumbprint cookies)
It says to freeze the pan of cookies for 30 minutes, then line another baking sheet with parchment paper. Am I then using both pans for the cookies or just the pan that has not been in the refrigerator?
I’m new to baking so I’m a little confused.
Hi, Kathi!
You’re just using the new pan that hasn’t been in the fridge. Just change the cookies over to it and pop it in the oven. 🙂
These bring back wonderful memories of my childhood because my Mother made these every Christmas! I likely won’t make them because I generally avoid putzy baking & to me, these are putzy but thanks for the memories. I’ll be 74 in November.