Classic Thumbprint Cookies: A Buttery, Jam-Filled Delight
The Best Thumbprint Cookies
There’s something so nostalgic about thumbprint cookies. They take me back to simpler times, celebrating the holidays with friends and family. These are, hands down, the best thumbprint cookies I’ve ever made (and don’t forget to try chocolate thumbprint cookies too!).
In this recipe, a buttery, 5-ingredient shortbread cookie is filled with your favorite jam to create a treat that’s perfect for the holidays—or anytime you’re craving something sweet and delightful.
Ingredients & Substitutions for Thumbprint Cookies
- Salted butter: I use salted butter for a balanced flavor, but unsalted butter works too. If you go that route, just increase the sea salt from ¼ teaspoon to ½ teaspoon.
- Granulated sugar: Organic cane sugar works beautifully as a substitute for white sugar if that’s what you have on hand.
- Pure vanilla extract: The rich flavor from vanilla extract is essential here, but almond extract (or a mix of half vanilla and half almond) makes a delicious twist.
- All-purpose flour: I stick with all-purpose flour for the best results. I haven’t tried alternative flours for this recipe, so I don’t recommend swapping it out.
- Jam: Raspberry jam is my go-to—it’s festive and bright—but feel free to use your favorite: apricot, strawberry, cherry, or even a mix of flavors.
How to Make Thumbprint Cookies
This is such an easy recipe, and I’ll walk you through it step by step!
1. Prepare Your Oven and Pans
Start by preheating your oven to 375°F. Line two cookie sheets with parchment paper or silicone baking mats and set them aside.
2. Cream Butter and Sugar
In the bowl of a stand mixer (or a large bowl with a hand-held mixer), cream the butter and sugar together until light and fluffy. You might need to stop and scrape down the sides of the bowl before continuing to mix.
3. Add Vanilla
Once the butter and sugar are creamed, add the vanilla extract. Beat until everything is well combined.
4. Mix in Dry Ingredients
Sift the flour and sea salt, then add them to the wet ingredients. Beat on medium-high speed until the dough forms large crumbs that pinch together easily.
Shaping the Thumbprint Cookies
1. Measure and Roll the Dough
Measure out 1 tablespoon portions of dough and roll them into smooth balls.
2. Create the Wells
Place the dough balls on your prepared baking sheet. Press your thumb into the center of each ball to create a well and slightly flatten the cookies. A 1-teaspoon measuring spoon works well for forming the wells too!
Fill with Jam
Carefully fill each well with about 1 teaspoon of jam. Don’t let the jam overflow—it should stay neatly within the well. Raspberry is my favorite, but you can experiment with different jams to mix things up.
Bake and Cool
- Bake the cookies for 10 to 13 minutes, or until the edges just start to turn golden brown.
- Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely—or enjoy them slightly warm. Trust me, they’re heavenly fresh from the oven.
How to Store Thumbprint Cookies
- Room Temperature: Once cooled, store the cookies in a single layer (or with waxed paper between layers) in an airtight container for up to 3 days.
- Refrigerator: Keep them in the fridge for up to 1 week.
- Freezer: You can freeze baked cookies for up to 2 months, or freeze the unbaked dough for a fresh batch later.
Freezing the Dough
I love freezing cookie dough so I can bake fresh cookies whenever I want. Here’s how:
- Roll the dough into balls and press the wells as directed in the recipe. Place them on a baking sheet and flash-freeze until hardened.
- Once frozen, transfer the dough balls to an airtight container and store in the freezer.
When you’re ready to bake:
Let the dough thaw in the refrigerator overnight or at room temperature for about 2 hours. Once thawed, fill the wells with jam and bake as directed.
These thumbprint cookies are a timeless classic that everyone will love. They’re buttery, sweet, and packed with jammy goodness—the perfect treat for any occasion. Happy baking!
Thumbprint Cookies
Ingredients
- 1 cup salted butter
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour sifted
- ¼ teaspoon fine sea salt
- ¾ cup jam any flavor we prefer seedless raspberry jam
Instructions
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone baking mats and set aside.
- In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream butter and sugar until light and fluffy. You may need to pause, scrape down the sides and continue beating.
- Add vanilla & beat until combined.
- Add sifted flour and sea salt and beat on medium-high speed until the dough forms large “crumbs” and pinches together easily.
- Measure out 1 Tablespoon portions of dough and roll into balls.
- Place the dough balls on the prepared cookie sheet and press your thumb into the center of each dough ball to form a well and slightly flatten the cookies.
- Fill each well of the cookies with about 1 teaspoon of jam – don’t let it overflow the well.
- Bake for 10 to 13 minutes or until the cookies just being to turn golden brown at the edges.
- Let them cool on the pan for 10 minutes before removing to a wire rack to cool completely (or enjoy slightly warm – they are so good).
Notes
Notes
- Salted butter. Unsalted butter works well, just increase the sea salt from ¼ to ½ teaspoon.
- Granulated sugar. organic cane sugar can be used in place of regular white sugar.
- Pure vanilla extract. the rich flavor imparted by the vanilla extract is essential to making the best thumbprint cookies, you can use almond extract or use half vanilla half almond extracts for a yummy combination.
- All-purpose flour. I don’t recommend making substitutions, as I have not tried using a different flour.
- Jam. We prefer to make raspberry thumbprint cookies because it’s our favorite jam and the color is festive for the holidays. You can use any flavor you prefer such as apricot, strawberry, cherry, etc.
- Portion out the dough and roll it into balls and press in the wells. Then place prepared dough on a baking sheet and flash-freeze them until hardened. Once hardened, transfer the dough balls to an airtight container and freeze until you’re ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours. Once thawed, fill with jam and then baked according to the recipe instructions.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
