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    Home » Recipes » Desserts (Baked) » Thumbprint Cookies recipe

    PUBLISHED: December 9, 2021 • By Toni Dash 14 Comments

    Thumbprint Cookies recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    thumbprint cookies with title overlay

    Classic Thumbprint Cookies are buttery shortbread cookies with favorite jam filling in the centers. The outer buttery cookies is delicate and light with a wonderful chewier middle.

    thumbprint cookies with title overlay

    You’ll love this Thumbprint Cookie recipe for classic Christmas cookies and great cookies any time of year. The shortbread cookie dough is soft and easy to scoop into round of cookie dough. Use jam you love or a few types for a combination of colors on the cookie tray.

    Jump to:
    • Why are they called thumbprint cookies?
    • Recipe Ingredients Notes
    • How to make Thumbprint Cookies – Step-by-Step
    • Variations
    • Pro Tips
    • Frequently Asked Questions
    • How to Store
    • More recipes you’ll love!
    • Recipe

    Why are they called thumbprint cookies?

    Because of how the cookies are prepared. The cookie dough is rolled into balls and an indentation made in the center to hold jam. The indentation can be made with a thumb though we like to make it with the back of a teaspoon measuring spoon.

    In Sweden they are called Hallongrotta which translates to mean ‘raspberry cave’ referring to the well of jam in the centers of the cookies.

    Recipe Ingredients Notes

    thumbprint cookies labelled ingredients

    All purpose flour. Regular or gluten-free measure-for-measure flour may be used. We recommend Bob’s Red Mill gluten-free 1-to-1 baking flour for a gluten-free version. It’s the only flour blend we use now.

    Unsalted butter. Start with softened room temperature butter.

    Cornstarch. This helps the cookies not spread and have a nice texture.

    Jam. You’ll need about 1/2 cup of jam. It can be any flavor of jam you love or a combination (half the cookies with one type and the other half with a different type). Raspberry jam and apricot jam are popular and pretty on a cookie tray together.

    thumbprint cookies on plate

    How to make Thumbprint Cookies – Step-by-Step

    STEP 1. Preparation

    Pre heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

    thumbprint cookies recipe steps 1-4

    STEP 2. Make the dough

    In a medium bowl combine the flour, salt, baking powder and cornstarch. Whisk to combine (photo 1).

    Using an electric mixer (hand held or a bowl of a stand mixer fitted with a paddle attachment) cream butter on high speed. Add the sugar to the creamed butter and beat until light and airy (3-5 minutes) (photo 2).

    Beat in the egg and vanilla extract on low speed just until combined (photo 3).

    Slowly add the dry ingredients and beat on medium speed just until combined into a dough. Be sure to scrape the sides of the bowl and bottom of the bowl to combine all ingredients (photo 4-5).

    STEP 3. Make cookies

    Add 1/2 cup of granulated sugar to a small bowl.

    Use a 1-tablespoon cookie scoop to scoop out balls of dough (photo 6). Gently shape dough into a ball between palms of your hands to ensure there are no cracks (photo 7).

    Place the dough ball in a granulated sugar; roll to coat. NOTE: this keeps the dough from being sticky when making the indentation.

    Place cookie dough balls on the prepared baking sheet with 2 inches of space in between (photo 8).

    thumbprint cookies recipe steps 5-8

    STEP 4. Add jam

    Using the back of a 1 teaspoon measuring spoon press an indentation into the cookie dough. This will slightly flatten the cookie too. Alternatively you can use your thumb or the end of a wooden spoon (photo 9).

    Place the jam in a microwave safe bowl and microwave for 10-12 seconds. Stir vigorously to smooth out the jam.

    Fill the indentation in the center of each cookie ball (about 1/2 teaspoon of jam per cookie) (photo 10).

    thumbprint cookies recipe steps 9-10

    STEP 5. Bake and Cool

    Bake cookies for 11-13 minutes. The cookies should be colorless on top and only lightly golden brown on the bottom edges of the cookie when baked. Remove and let them sit on the baking sheet for 10 minutes.

    Gently transfer cookies to a wire rack until full cooled.

    Option: for a wintery look you can dust the final cookies with powdered sugar. Hold a tablespoon upside down over the jam filling and sprinkle the sugar.

    thumbprint cookies on baking sheet

    Variations

    Use some almond extract. Instead of vanilla extract add some almond extract for a almond shortbread flavor.

    Change the filling. Any jam works great (strawberry jam, even leftover cranberry sauce, etc). For a spring flavor use lemon curd or orange curd. Bake the cookies for 8-10 minutes and check for doneness.

    Pro Tips

    If the dough is overly sticky chill for 30 minutes. We experimented with no chilling of the dough, chilling for 1 hour and chilling in the freezer. In our testing the cookies all came out the same.

    The dough can be slightly sticky which rolling in sugar addresses. If your dough seems very sticky chill in the refrigerator for 30-60 minutes before scooping into balls. Still roll in the sugar before adding the indentation for the jam.

    Frequently Asked Questions

    Can thumbprint cookies be frozen?

    Yes! Once they are fully cooled place into an airtight freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator and serve at room temperature.

    Is the jam added before or after the cookies are baked?

    It can be done either way but we feel adding the jam before baking creates the best result in taste and texture of the cookie.

    thumbprint cookies on pan

    How to Store

    Once cookies have fully cooled store in an airtight container at room temperature for up to a week. Add a layer of parchment between single layers if dusting with powdered sugar. If in a hot area store in the refrigerator and allow to warm at room temperature before serving.

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    Recipe

    thumbprint cookies on pan

    Thumbprint Cookies

    Classic Thumbprint Cookies are a flakey buttery shortbread cookie filled with your favorite jam and baked to perfection. A delicate outer cookie with chewy jam center.
    5 from 16 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Cooling Time (estimate): 25 minutes
    Total Time: 53 minutes
    Servings: 35 cookies
    Calories: 93kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 1/4 cups all purpose flour regular or gluten-free measure-for-measure flour blend
    • 2/3 cup granulated sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup unsalted butter softened
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon baking powder
    • 2 teaspoons cornstarch

    Instructions

    • Preheat oven to 350 degrees F. Line a rimmed baking sheet (s) with parchment paper.
      Add 1/2 cup of granulated sugar to a small bowl.
    • In a medium bowl combine the flour, salt, baking powder and cornstarch. Whisk to combine.
    • Using an electric mixer (hand held or a bowl of a stand mixer fitted with a paddle attachment) cream butter on high speed. Add the sugar to the creamed butter and beat until light and airy (3-5 minutes).
    • Beat in the egg and vanilla extract on low speed just until combined.
    • Slowly add the dry ingredients and beat on medium speed just until combined into a dough. Be sure to scrape the sides of the bowl and bottom of the bowl to combine all ingredients.
    • Use a 1-tablespoon cookie scoop to scoop out balls of dough. Gently shape dough into a ball between palms of your hands to ensure there are no cracks.
    • Place the dough ball in a granulated sugar; roll to coat. NOTE: this keeps the dough from being sticky when making the indentation.
    • Place cookie dough balls on the prepared baking sheet with 2 inches of space in between.
    • Using the back of a 1 teaspoon measuring spoon press an indentation into the cookie dough. This will slightly flatten the cookie too. Alternatively you can use your thumb or the end of a wooden spoon.
    • Place the jam in a microwave safe bowl and microwave for 10-12 seconds. Stir vigorously to smooth out the jam.
      Fill the indentation in the center of each cookie ball (about 1/2 teaspoon of jam per cookie).
    • Bake cookies for 11-13 minutes. The cookies should be colorless on top and only lightly golden brown on the bottom edges of the cookie when baked. Remove and let them sit on the baking sheet for 10 minutes.
    • Gently transfer cookies to a wire rack until full cooled.
    • Option: for a wintery look you can dust the final cookies with powdered sugar. Hold a tablespoon upside down over the jam filling and sprinkle the sugar.

    Notes

    How to Store
    Once cookies have fully cooled store in an airtight container at room temperature for up to a week. Add a layer of parchment between single layers if dusting with powdered sugar. If in a hot area store in the refrigerator and allow to warm at room temperature before serving.
    Freezing the cookies
    Once they are fully cooled place into an airtight freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator and serve at room temperature.
    Testing Notes:
    These cookies have been tested at sea level. 5400 feet elevation, with regular all purpose flour and Bob’s Red Mill gluten-free 1-to-1 baking flour. If baking above 5400 feet, high altitude adjustments may be required.

    Nutrition

    Calories: 93kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 36mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 169IU | Calcium: 6mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Pat Jenkins says

      December 13, 2021 at 7:17 am

      5 stars
      Made using blueberry jam someone had given me. Turned out great! Had to put them in the freezer before I ate them all.

      Reply
      • Toni Dash says

        December 13, 2021 at 8:23 pm

        How special! I love that you used your gifted jam Pat. So glad you loved them. I can’t tell you how many of these we’ve eaten in the past couple weeks. I should have put mine in the freezer too (off to exercise now lol).

        Reply
    2. Kristyn says

      December 09, 2021 at 9:57 am

      5 stars
      The best part is biting right into the center!! We make these & add all different kinds of jam. Love the variety & they are always a hit!

      Reply
    3. Kim says

      December 09, 2021 at 9:30 am

      5 stars
      These turned out great! I even put a small peanut butter cup in one batch.

      Reply
    4. Mandy Applegate says

      December 09, 2021 at 9:03 am

      5 stars
      Oh these cookies are so adorable and delicious.

      Reply
    5. Maria San Juan says

      December 09, 2021 at 8:50 am

      5 stars
      Yummy! Thanks for sharing this recipe! So fun to make (and eat).

      Reply
    6. Taylor says

      December 09, 2021 at 8:24 am

      5 stars
      These are my absolute favorite Christmas cookies! The perfect combination of buttery and sweet…I seriously can’t get enough!

      Reply
    7. Dannii says

      December 09, 2021 at 7:53 am

      5 stars
      These look super cute, and are easy to make too.

      Reply
    8. Sara says

      December 09, 2021 at 7:51 am

      5 stars
      These cookies turned out so beautifully. With jam in the center, they are absolutely delicious.

      Reply
    9. Jennifer says

      December 09, 2021 at 7:47 am

      5 stars
      I loved making these cookies with my littles! It was such fun, and the cookies are delish and turned out perfectly!

      Reply
    10. Barb Mockus says

      December 09, 2021 at 7:08 am

      5 stars
      Question…my old family recipe is the cream cheese version of thumbprint cookies. Can I use your cream cheese sugar cookie recipe for the dough and then add the jam? Also, I’m guessing if I am making it gluten free it needs the egg to bind (which is fine with me)

      Reply
      • Toni Dash says

        December 09, 2021 at 9:54 am

        Hi Barb. Sugar cookie dough is different than shortbread dough in texture, flavor and baking behavior so I’m unsure it will behave the same when baked. You can always experiment.

        No you do not need to add anything extra when making them gluten-free just use a measure-for-measure gluten-free flour. We always test all our GF baking recipes with Bob’s Red Mill gluten-free 1-to-1 baking flour. I’m gluten-free and it’s the only flour I personally use.

        Reply
        • Barb Mockus says

          December 12, 2021 at 8:50 am

          5 stars
          Thanks…baked as written (with peach jam in some and fig jam in others) and they were perfect…light, fluffy and no one could stop eating them!

        • Toni Dash says

          December 12, 2021 at 12:59 pm

          I should have added that warning: they are addictive lol. Your jam choices sound delicious!!

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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