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–+ servings
Thumbprint cookies on a white platter.

Thumbprint Cookies Recipe

Chef Dennis Littley
Our Thumbprint Cookies are buttery shortbread treats filled with jam, perfect for holidays, potlucks, game day, or just to treat yourself to a sweet treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Course Cookie, Dessert
Cuisine American
Servings 42
Calories 94 kcal

Equipment

  • baking sheet

Ingredients
  

  • 1 cup unsalted butter softened
  • ⅔ cup granulated sugar
  • 2 large egg yolks room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 2 ⅓ cups all-purpose flour spooned & leveled
  • 3 tablespoons granulated sugar to roll the cookies
  • ¼ cup strawberry preserves
  • ¼ cup peach preserves

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Instructions
 

  • Preheat oven to 350°F
  • Line two large baking sheets with parchment paper, set aside until needed.
  • Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and an electric mixer).
  • Whip the butter and sugar for 1-2 minutes at medium speed, until creamy and well combined.
  • Add the egg yolks, vanilla extract, and table salt and whip until fully combined,.
  • Add the flour and mix slowly until a dough forms.
  • Using a one-tablespoon cookie scoop, portion the dough and roll into balls.
  • Roll the balls in granulated sugar and place them on the prepared baking sheets.
  • Use your thumb (or a large spoon) to press an indentation into each dough ball.
  • Spoon ½ teaspoon of jam into the indentation in each cookie.
  • Place the baking sheets on the center rack of the preheated oven and bake for 12-14 minutes or until the cookies are set and the bottoms are lightly browned.
  • Remove the pans from the oven and cool for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Notes

Can I Make Adjustments to the Recipe?
Absolutely. We made our Thumbprint Cookies with our Homemade Peach Jam and Strawberry Jam recipes. You can also try using our Raspberry Jam, Blueberry Jam, Blackberry Jam, or finish them off with a spoonful of our Fig Jam for some cozy holiday snacking.
If you’re not a fan of jam, you can also use Nutella, caramel, lemon curd, apple butter, or even Lotus Biscoff spread. Anything smooth and sweet that’ll hold its shape in the oven.
You can also roll the dough balls in cinnamon sugar instead of plain sugar for a warm, spiced edge that works with fruit or chocolate.
For a deeper and richer chocolaty flavor, mix 1 to 2 tablespoons of cocoa powder into the dough for a chocolate shortbread base. Just make sure to pick a filling to complement the chocolate flavor!
 
Recipe Variations
  • Leave the indent empty and fill it with chocolate ganache when they’re done baking.
  • Roll dough balls in finely chopped nuts before baking.
  • Drizzle baked cookies with white or dark chocolate.
 
Chef Tips
  • Use high-quality jam for the best flavor.
  • Press the indentation with your thumb or the back of a teaspoon for a uniform size.
  • If the jam sinks after baking, top it off with a little extra while the cookies are still warm.
 
How to Store and Freeze
Store Jam Thumbprint Cookies in an airtight container at room temperature for up to 5 days. If stacking them, place parchment paper between the layers to keep the jam centers from sticking.
You can freeze the cookies in a freezer-safe container for up to 2 months. Let them thaw at room temperature before serving.
 
Why are my thumbprint cookies cracking around the indentation?
That usually happens when the dough is a little dry or you press too hard when making the center. Try using a gentler press, and if the dough feels stiff, give it a quick knead with your hands to warm it up a bit before shaping.
Why do mine spread too much in the oven?
Chilling helps prevent spreading. It can also be due to butter that’s too soft or not enough flour in the mix. Make sure you’re spooning and leveling the flour instead of scooping, and let the butter sit out just until it gives a little when you press it.
Can I reduce the sugar without messing up the cookies?
Absolutely. You can cut the sugar by about a quarter and still end up with a soft, tender cookie. It actually lets the butter and jam stand out a little more.
Can I make the dough ahead of time?
Yes, the dough can be made a day in advance and stored in the refrigerator. Just let it sit at room temperature for 10 minutes before rolling.

Nutrition

Calories: 94kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 16mgPotassium: 13mgFiber: 0.2gSugar: 6gVitamin A: 147IUVitamin C: 0.4mgCalcium: 4mgIron: 0.4mg
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