Thumbprint Cookies Recipe

Introduction

Thumbprint cookies are classic buttery treats filled with sweet, fruity jam. They are easy to make and perfect for sharing during holidays or any cozy gathering. With a tender crumb and vibrant jam centers, these cookies are sure to become a favorite.

Ingredients

• 1 cup unsalted butter (room temperature)
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract (or almond extract)
• ½ teaspoon kosher salt
• 2 cups all-purpose flour
• ¼ cup jam (apricot or seedless raspberry recommended)
• ⅓ cup granulated sugar (for coating)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and ⅔ cup granulated sugar on medium speed for 2 to 3 minutes until light and creamy.
2. Step 2: Add the vanilla extract and salt, then beat until fully combined.
3. Step 3: Scrape down the sides of the bowl, reduce speed to low, and gradually add the flour, scraping the bowl as needed. The dough may seem crumbly at first—give it a few minutes or knead gently by hand until it comes together.
4. Step 4: Form the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
5. Step 5: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Step 6: Pour ⅓ cup granulated sugar into a shallow bowl for coating.
7. Step 7: Scoop 1 tablespoon portions of dough and roll into balls. Roll each ball in the sugar to coat, then place on the prepared baking sheets.
8. Step 8: Use your thumb to make an indentation in the center of each ball. Fill each indentation with about ½ teaspoon of jam.
9. Step 9: Bake for 14 to 15 minutes, until the edges begin to brown. Let the cookies sit on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
10. Step 10: Once cooled, store cookies in an airtight container.

Tips & Variations

• For a flavor twist, try almond extract instead of vanilla, or use different jam flavors like strawberry or blueberry.
• Chilling the dough is key to preventing spreading and maintaining the cookie shape.
• For extra texture, add a handful of finely chopped nuts to the dough before chilling.

Storage

Store thumbprint cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. If desired, warm cookies slightly before serving to soften the jam centers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before baking. Just keep it well wrapped to prevent drying out.

What if I don’t have a stand mixer?

You can easily make these cookies using a hand mixer or by mixing the butter and sugar with a wooden spoon, then incorporating the flour by hand until a dough forms.

Thumbprint Cookies Recipe

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★★★★★

5 from 190 reviews

• Author: Mariam
• Total Time: 1 hour 30 minutes
• Yield: About 24 cookies 1x

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Description

These classic Thumbprint Cookies are soft, buttery, and perfectly sweet. Rolled in sugar and filled with your favorite jam, they make a delightful treat for any occasion. With a simple dough chilled and baked to golden perfection, these cookies offer a tender crumb and a burst of fruity flavor at the center.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (room temperature)
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract (or almond extract)
• ½ teaspoon kosher salt
• 2 cups all-purpose flour

Filling & Coating

• ¼ cup jam (apricot or seedless raspberry recommended)
• ⅓ cup granulated sugar (for rolling)

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Instructions

1. Cream Butter and Sugar: In the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Beat on medium speed for 2 to 3 minutes until the mixture is light and creamy.
2. Add Flavor and Salt: Add the vanilla extract and kosher salt to the butter mixture and beat until thoroughly combined.
3. Incorporate Flour: Scrape down the sides of the bowl, reduce mixer speed to low, and gradually add the flour. Scrape the bowl as needed. The dough may look crumbly initially; continue mixing or use your hands to bring it together.
4. Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up for easier handling.
5. Prepare for Baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Coat Dough Balls: Pour ⅓ cup granulated sugar into a shallow bowl. Scoop one tablespoon of dough, roll it into a ball, then roll each ball in the sugar to coat evenly. Place the coated balls on the baking sheets, spacing them apart.
7. Create Thumbprints: Using your thumb, make an indentation in the center of each dough ball to form a small well.
8. Fill with Jam: Spoon about half a teaspoon of your chosen jam into each thumbprint indentation carefully, avoiding overflow.
9. Bake: Bake for 14 to 15 minutes, or until the edges are just starting to brown. Once baked, allow the cookies to rest on the baking sheets for an additional minute.
10. Cool and Store: Transfer the cookies to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain freshness.

Notes

• Room temperature butter is key for creaming and achieving a light cookie texture.
• Chilling the dough helps prevent spreading and makes handling easier.
• You can use any seedless jam or preserves for the filling to suit your taste.
• Make sure not to overfill the thumbprints to avoid jam spilling during baking.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies freeze well before baking; freeze rolled dough balls and bake when ready.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: thumbprint cookies, jam cookies, buttery cookies, easy cookie recipe, classic cookies