Thumbprint Cookies are a classic festive cookie with a buttery, shortbread cookie base and topped off with all your favorite flavors of jam!
Sweet tooth still calling? Try these Raspberry Crumb Bars, Fresh Strawberry Cobbler Recipe, Soft and Chewy Gingersnaps and Raspberry Crumb Muffins.
Why This Recipe Works
Delicious & Fruity: I love absolutely everything about this thumbprint cookies recipe! From the buttery, crumbly shortbread cookie to the fruity jam center that adds so much flavor! The contrast of flavors between the buttery cookie base and the sweet goodness of fruity jam makes these cookies irresistible.
Versatile: Thumbprint cookies are perfect to pair with all kinds of different flavors! The simple shortbread cookie goes with all you favorite sweet flavors. You can add any flavor of jam, chocolate, nut butters, or even Nutella to make a variety of cookies with flavors that everyone will love!
Ingredients
- Flour: All-purpose flour works great here!
- Cornstarch: Cornstarch helps the cookies to not spread too much in the oven so that the indentations stay in tact!
- Butter: Softened butter works best to beat it with the sugar. This will give the cookies a rich and buttery flavor!
- Sugar: Regular, granulated sugar works well!
- Egg Yolk: Egg yolk helps to add some structure to these thumbprint cookies!
- Jam: You can use your favorite store bought jams. Try all of your favorite flavors like apricot, strawberry, raspberry and blackberry!
Here’s How to Make It
Step by Step Instructions
- Measure Dry Ingredients: Whisk together the flour and cornstarch, and set aside. (photo 1)
- Combine Butter & Sugar: Beat together the butter and sugar until just combined. Beat in the egg yolk until smooth and light. (photos 2-5)
- Add Flour: Stir in the flour mixture, switching to your hands when you can no longer work the dough with a wooden spoon. Careful not to overwork the mixture, you want to stop the moment no more streaks of flour remain. Chill the dough for 30 minutes. (photos 6-7)
- Bake: Using a cookie scoop or a measuring spoon, roll the dough into balls that fit perfectly into a round 1 tbsp measure. Space them out on the baking sheet at least 1 1/2 inches apart, and using a 1/2 tsp spoon, make deep indentations in the top of each ball to hold the jam. (photos 8-9)
- Fill: Fill each cookie indentation with heaped 1/4 tsp spoonfuls of jam. (photo 10)
- Bake: Bake for 20-25 minutes until the cookies are just starting to turn golden. Cool on the baking sheets before transferring to an airtight container.
Expert Tips
- Add Nutella or nut butters! If you want to switch it up and not use jam, you can replace the jam and add Nutella or nut butter. But you will want to add that to the cookies after they are baked instead of before!
- Don’t over mix the dough! You want to combine the dough well enough that there are no dry streaks of flour, without over mixing! Over mixing the cookie dough can result in tough or dense cookies.
- If you prefer not to waste an egg white, beat it until just frothy with a splash of water and roll the balls of dough first into the egg white, then into chopped nuts, before placing them on the baking sheet and making the indentation to hold the jam.
Frequently Asked Questions
This definitely on a few factors. I find that when I am using jam, I like to make the cookies with the jam already in them. The jam will set perfectly this way! If you want to use other fillings like Nutella, nut butters, or melted chocolate, then fill the cookies after you bake them and leave an indentation so that you can fill them once they are cooled!
If your thumbprint cookies spread, it might be for a few different reasons. Make sure that the butter isn’t too soft when you mix it with the sugar. You want it to be softened to room temperature, but not more than that. You also have to chill the dough for at least 30 minutes before baking! This will prevent too much spreading.
If you want to freeze these cookies for later, I recommend freezing the dough for later as opposed to freezing already baked thumbprint cookies with jam. Make the cookie dough as normal and form into balls, then create the indentations in the cookies. Then, freeze them for up to one month. When you are ready to bake, simply place the already formed cookie dough onto baking sheets lined with parchment paper, add the jam, and bake. You might need to add 1-2 minutes to the baking time when baking from frozen.
More Festive Cookies to Try
- Snow Capped Lemon Cookies
- Homemade Samoas
- Gingerbread Sugar Cookies
- Eggnog Sugar Cookies
- Caramel Pretzel White Chocolate Cookies
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Thumbprint Cookies
Ingredients
- 1 ¾ cups flour
- ⅓ cup cornstarch
- 1 cup softened butter
- ¼ cup sugar
- 1 egg yolk
- ½ cup jam
Instructions
- Whisk together the flour and cornstarch, and set aside.
- Beat together the butter and the sugar until just combined. Beat in the egg yolk until smooth and light.
- Stir in the flour mixture, switching to your hands when you can no longer work the dough with a wooden spoon. Careful not to overwork the mixture; you want to stop the moment no more streaks of flour remain. Chill the dough for 30 minutes.
- Pre-heat the oven to 350F and line two large baking sheets with baking parchment.
- Using a cookie scoop or a measuring spoon, roll the dough into balls that fit perfectly into a round 1 tbsp measure. Space them out on the baking sheet at least 1 1/2 inches apart, and using a 1/2 tsp spoon, make deep indentations in the top of each ball to hold the jam.
- Fill each cookie indentation with heaped 1/4 tsp spoonfuls of jam.
- Bake for 20-25 minutes until the cookies are just starting to turn golden. Cool on the baking sheets before transferring to an air tight container.
Notes
- If you don’t want to waste the egg white, beat it until just frothy with a splash of water and roll the balls of dough in first the white, then chopped nuts before placing them on the baking sheet and making the indentation to hold the jam.
- If you wish to fill these with nut butter or Nutella add the spread after baking the cookies as some brands will split in the oven.
- These cookies will keep in an airtight container for up to 3 days.
You say it serves 18-20, does this mean 18-20 cookies, or people? Just wondering, I have to make a pretty specific amount and wanna get my ingredient list just right!
Cookies. 🙂
I had two minor issues with this recipe. My cookies cracked when I pushed the little Divet in them also my red chocolate stayed sticky and never hardened. Any idea where I went wrong?
Love this recipe! I made it yesterday and it was a success! I will be posting mine up soon, thanks.
This is my new favorite holiday cookie. I made them last year and then again this year for a bake sale. I was asked for the recipe several times. They are very delish.
Can I use milk instead of heavy cream?