Thumbprint Cookies
These thumbprint cookies are buttery, tender, and filled with your favorite jam. Made with powdered sugar, cornstarch, and egg yolk, they have a soft melt-in-your-mouth texture and hold their shape beautifully while baking. Whether you fill them with raspberry jam, apricot preserves, lemon curd, or chocolate, these classic cookies are perfect for holidays, cookie trays, or anytime you need an easy homemade treat.
Thumbprint cookies are one of those recipes I make on repeat because they’re simple, reliable, and always look impressive. I usually make a few different fillings in the same batch—raspberry, apricot, and lemon curd are family favorites. They’re buttery, easy to make, and always one of the first cookies to disappear from the cookie tray.
Why You’ll Love These Thumbprint Cookies
- Easy cookie dough made with simple pantry staples.
- No chilling required.
- Soft, buttery texture with crisp edges.
- Works with almost any jam or filling.
- Perfect for holiday cookie platters and gifting.
- Easy to make ahead and freeze.
Ingredients and Substitutes
- All-purpose flour – Gives the cookies structure while keeping them tender. You can replace up to ¼ cup with almond flour for a slightly nutty flavor.
- Cornstarch – Helps create a soft, melt-in-your-mouth texture. If needed, substitute with an equal amount of additional flour, though the cookies will be slightly less tender.
- Baking powder – Provides a little lift and keeps the cookies from being too dense.
- Salt – Balances the sweetness and enhances the buttery flavor.
- Unsalted butter – Adds richness and flavor. If using salted butter, reduce the added salt by half.
- Powdered sugar – Creates a delicate crumb and smoother texture than granulated sugar. I don’t recommend substituting granulated sugar in this recipe.
- Egg yolk – Adds richness and helps bind the dough. For an egg-free version, replace with 1 tablespoon milk or yogurt.
- Vanilla extract – Adds warmth and flavor. Almond extract can be used for a different flavor profile.
- Jam or preserves – Raspberry, strawberry, apricot, blackberry, cherry, or fig jam all work well. You can also use lemon curd, Nutella, dulce de leche, caramel sauce, or chocolate ganache.
Step by step: How to Make Thumbprint Cookies
Make the Cookie Dough
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the flour, cornstarch, baking powder, and salt.
In a large mixing bowl, cream the butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla extract and mix until well combined.
Add the dry ingredients and mix just until a soft dough forms.
Shape the Cookies
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.
Use your thumb or the back of a teaspoon to create a small indentation in the center of each cookie.
Fill the Cookies
Fill each indentation with about ½ teaspoon of jam or your preferred filling.
Avoid overfilling so the jam does not spill over while baking.
Bake
Bake for 12 to 15 minutes until the edges are lightly golden and the cookies are still pale in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Storing and Freezing
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate them for up to one week.
The baked cookies freeze well for up to 2 months. Thaw at room temperature before serving.
You can also freeze the unfilled cookie dough balls and bake them directly from frozen, adding an extra minute or two to the baking time.
Thumbprint Cookies
These easy thumbprint cookies are buttery, tender, and filled with your favorite jam. A simple no-chill cookie recipe that's perfect for holidays and cookie trays.
Video
Ingredients
- 190 g (1½ cups) All-purpose flour
- ½ tsp Baking powder
- 2 tbsp Cornstarch
- ½ tsp Salt
- 113 g (½ cup) Unsalted butter soft room temperature
- 60 g (½ cup) Powdered sugar
- 1 large Egg yolk
- 1 tsp Vanilla extract
- ½ cup Jam of choice
Method
- Oven: Preheat the oven to 350°F /175°C and line a baking sheet with parchment paper.
- Dry ingredients – In a small bowl, combine the flour, salt, and baking powder.190 g All-purpose flour , ½ tsp Baking powder, 2 tbsp Cornstarch, ½ tsp Salt
- Wet ingredients – In a large mixing bowl, cream the butter and powdered sugar until light and fluffy. Then, add the egg yolk and vanilla extract. Combine well.113 g Unsalted butter, 60 g Powdered sugar, 1 large Egg yolk , 1 tsp Vanilla extract
- Dry to wet – Add the flour mix and combine well, but don't overmix. If necessary, use your hands to bring it all into a ball.
- Balls – Take small portions and roll them into 1-inch balls. Place these balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Wells – Gently press your thumb or the back of a teaspoon into the center of each dough ball, creating a small well. Don't press too hard; you don't want the dough to crack or break apart.
- Filling – Add jam or your choice of filling into each well, taking care not to overflow. Pro tip – This is where you can get creative and experiment with different flavors and combinations. Don't just settle for jam.½ cup Jam of choice
- Bake – Once all the thumbprints are filled, place the baking sheet in the preheated oven and let the cookies bake for about 12-15 minutes, or until the edges have a light golden brown but the cookies are still pale.Pro tip – Keep an eye on them towards the end to prevent burning. They do go from pale to dark golden quite quickly.
- Cool – Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will ensure that they set properly and maintain their shape.
Notes
- Use room-temperature butter for a smooth dough that mixes evenly.
- Measure the flour accurately using the spoon-and-level method. Too much flour can make the cookies dry and crumbly.
- If the dough feels too soft to shape, chill it for 15 to 20 minutes before rolling.
- Make the thumbprints deep enough to hold the filling, but not so deep that they crack the cookie.
- Fill each indentation about ¾ full to prevent the jam from bubbling over during baking.
- Raspberry, strawberry, apricot, blackberry, and cherry jams all work well. You can also use lemon curd, Nutella, caramel, or chocolate ganache.
- Bake just until the edges are lightly golden. The cookies will continue to set as they cool.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- For a festive look, dust the cooled cookies lightly with powdered sugar before serving.
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!If you enjoy these classic jam-filled thumbprint cookies, you might also like these variations and other cookie recipes with fruit fillings.
Tips for Success
- Use room-temperature butter for a smooth dough.
- Measure flour accurately using the spoon-and-level method.
- Roll equal-sized cookie dough balls so they bake evenly.
- Press the wells deep enough to hold the filling.
- Do not overfill the centers.
- Remove the cookies when the edges are lightly golden for the softest texture.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Cookies spread too much | Butter too warm | Chill dough for 15 to 20 minutes |
| Thumbprints disappear | Wells too shallow | Press deeper before baking |
| Dough cracks when shaping | Dough too cold or dry | Let dough sit at room temperature for a few minutes |
| Jam overflows | Too much filling | Fill only about three-quarters full |
| Cookies are dry | Overbaked | Remove when edges are lightly golden |
| Cookies are dense | Too much flour | Measure flour carefully |
more cookies with jam filling
- Jam Spritz Cookies or Flower Jam Sandwiches
- Easter Sandwich Cookies
- Christmas Star Cookies or Easter Egg Sandwich Cookies
- Brown Sugar Sandwich Cookies
- Raspberry Linzer Cookies or Austrian Linzer Cookies
Frequently asked questions
Store your thumbprint cookies in an airtight container at room temperature to keep them fresh. If you live in a humid climate or want to extend their shelf life, place a slice of bread in the container with the cookies. The bread will help retain moisture and prevent them from drying out.
Yes. The dough can be made up to 2 days ahead and stored in the refrigerator.
Yes. Freeze baked cookies in an airtight container for up to 2 months.
Raspberry, strawberry, and apricot jams are the most popular, but any thick preserve works well.
The indentations were likely too shallow. Press them deeper before baking.
This recipe fills the cookies before baking, which is the traditional method and helps the filling set as the cookies bake.
more treats with jam filling
- Raspberry Jam Tartlets
- Baked Doughnuts (Jam Donuts)
- Victoria Sponge Cake (Jam Sandwich Cake)
- Jam Babka Recipe (Brioche)
- Braided Blackberry Puff Pastry
- Danish Pastry • Cream Cheese Cylinders
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