Jam Thumbprint Cookies

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These Thumbprint Cookies are easy to make with a dollop of your favorite jam! They’re soft and chewy cookies made with just 7 ingredients. Perfect for your Christmas cookie tray!

Classic Jam Thumbprint Cookies

These jam-filled cookies look so pretty, you won’t believe how easy they are to make. From holiday desserts to everyday snacking, they’re sure to be a hit with your family. The flavors are simple and classic, yet irresistible.

The cookie dough is really good at holding its shape, so you don’t have to worry about your cookies over-spreading. You can make these cookies with any kind of jam you like – the possibilities are endless! I love using apricot jam and raspberry jam for mine.

Soft Cookies with a Fresh Jam Filling

Why Are They Called Thumbprint Cookies?

Thumbprint cookies get their name because the jam is placed on the cookies in a divot made from your thumb. Technically you don’t have to use your thumb – I use a measuring spoon – but that’s where the name comes from. Thumbprint cookies can also be made with icing or buttercream, but I like to keep them fruity with fresh jam in this classic version.

Recipe Ingredients

These cookies are made with staple pantry ingredients, so there’s no need to run out and grocery shop! Here’s what you’ll need to make them:

  • Unsalted Butter: Bring your butter to room temperature before starting on your dough.
  • Sugar
  • Egg Yolks: You won’t be needing any egg whites for this recipe. The yolks contribute to a chewier cookie.
  • Vanilla Extract
  • All-Purpose Flour
  • Salt
  • Jam: Use your choice of jam!
Thumbprint Cookies Filled with Apricot and Raspberry Jam

How to Make Thumbprint Cookies

  1. Prepare for Baking: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Cream Butter & Sugar: Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  3. Add Egg Yolks: Add the egg yolks one at a time. Mix until well combined after adding each yolk.
  4. Add Vanilla Extract: Add the vanilla extract and mix until well combined.
  5. Add Flour & Salt: Add the flour and salt and mix until the dough is just well combined. Do not over-mix.
  6. Form Cookies: Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll them into a ball, then roll them in additional sugar if desired. Set the balls on the baking sheet.
  7. Press: Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking.
  8. Add Jam: Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.
  9. Bake: Bake your cookies for 10-13 minutes or until the edges JUST begin to brown. You don’t want to overbake them and end up with dry cookies.
  10. Let Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack to finishing cooling.
A Platter Full of Thumbprint Sugar Cookies

Tips for the Best Thumbprint Cookies

  • Use a Food Scale: For the best results, I always recommend using a food scale to measure your dry ingredients. Flour especially. This cookie dough is already fairly thick so that they don’t spread a crazy amount, so over-measuring your flour will very quickly lead to dry, firm cookies.
  • Press Immediately: As soon as you form the cookie dough balls (and roll them in sugar, if you choose to do that step), press the centers down. As the cookie dough sits, the edges start to dry out, so waiting to press your cookies can lead to cracking.
  • Use a Medium-Colored Baking Sheet: Try to use a medium-colored baking sheet for this recipe. Lighter colored baking sheets cause cookies to spread more, and darker baking sheets cause them to spread less and brown more on the bottom. A medium-colored sheet is just right!
  • Avoid Chilling the Dough: There’s no need to refrigerate this cookie dough. You can if you’d like to, but I found that the cookies actually did more spreading after being refrigerated, so keep that in mind.

How to Store these Cookies

I recommend keeping these cookies in an airtight container or resealable bag. On the counter, they’ll last for about 3 days. If you store them in the fridge, they’ll stay good for up to a week. If you want to store them long-term, you can keep them in the freezer for up to 3 months.

More Great Holiday Cookies

Buttery Classic Spritz Cookies
Italian Ricotta Cookies
Soft and Chewy Sugar Cookies
Best Gingerbread Cookies
Chewy Snickerdoodle Cookies
Peanut Butter Blossoms
No Bake Salted Caramel Macaroons
Cutout Sugar Cookies

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Thumbprint Cookies Filled with Apricot and Raspberry Jam
Recipe

Thumbprint Cookies

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 30-35
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These cute little Thumbprint Cookies are easy to make with a dollop of your favorite jam! They’re soft, chewy, and made with just 7 ingredients.


Ingredients

  • 1 cup unsalted butter, room temperature 
  • 1/2 cup (104g) sugar (plus 3-4 tbsp for rolling) 
  • 2 large egg yolks 
  • 1 tsp vanilla extract 
  • 2 cups (260g) all purpose flour 
  • 1/4 tsp salt 
  • 1/2 cup jam, any flavor 

Instructions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  3. Add the egg yolks one at a time and mix until well combined after each.
  4. Add the vanilla extract and mix until well combined.
  5. Add the flour and salt and mix until the dough is just well combined. Do not over mix. 
  6. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll in additional sugar (if using), then set the balls on the baking sheet.
  7. Use the end of a spatula, your thumb or the bottom of a measuring spoon to press the centers of the cookies down. Do this immediately after rolling them to help prevent the cookies from cracking. 
  8. Fill the centers with jam. I used roughly 1/2 teaspoon per cookie.
  9. Bake cookies for 10-13 minutes or until the edges JUST begin to brown. You don’t want to overbake them and have dry cookies. 
  10. Allow cookies to cool on the baking sheet for 5-10 minutes, then move to a cooling rack to finishing cooling.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 91
  • Sugar: 4.1 g
  • Sodium: 18 mg
  • Fat: 5.6 g
  • Carbohydrates: 10.1 g
  • Protein: 1 g
  • Cholesterol: 24.5 mg

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72 Comments
  1. Britt

    Amazing! These came out great. They taste good and look nearly identical to the picture, I was a little worried my butter was too warm- but, it didn’t affect it really. Easy to follow directions. Thanks again!






  2. JS

    The cookies came out great! I was nervous since I did not have an electric mixer, but my weak arms managed without one. I cooked the cookies for about 15 minutes and I am really happy with the results. Don’t be nervous to take them out a bit earlier than that- I have a couple of ones that browned too much (but they still taste good). I made these for my boyfriend for Valentine’s Day and I can’t wait to give them to him!






  3. Diane

    My cookies spread out and look nothing like your. I even used a scale to measure and did not refrig. So dissapointed

    1. Lindsay

      Did you make sure to use just the egg yolks and not the whole eggs? And did you use a good quality butter, like Challenge Butter or maybe Land O Lakes? Some butters have more water in them than others, which could leave cookies to over spread.

  4. Sara

    I love your mini cheesecake, ALWAYS a HUGE hit! And making more Friday! But I have quick question, these thumbprint cookies, your cookies base is so perfect – nice and round. When I make these it cracks – what is the secret to making it perfect like yours?






    1. Lindsay

      I’m so glad you enjoy the mini cheesecakes! As for the cracks, I’m thinking it could be one of two things. It could be that your cookie dough is a touch dry, possibly from adding too much flour. Do you use a food scale? The other thing is that I press them down almost immediately after rolling them. If they rolled ball sits for too long before you press them down, the sides dry out a touch and that can cause cracking. I hope that helps!

  5. Emma

    I love this recipe! The cookies took around 15 minutes to get brown around the edges and were a bit crumbly, but they turned out delicious. This is definitely a recipe i’m pinning!!!

  6. Laura

    I made these about 8 months ago and my coworkers went crazy over them! Especially the ones with rose jam! So buttery and perfect. I’m making them again today to bring to work tomorrow.

  7. Samantha Corraliza

    These cookies were so delicous! Buttery and just the right texture. My family LOVED them. My first batch was too big and they flattened and looked ugly. So, for the next batch I made I made a ball with 1 flat tablespoon and they came out much prettier.






  8. Collette

    Am stuck inside… it’s 35 below zero today in Edmonton, Alberta so I thought I’d bake…am sure glad I tried these!
    They were so easy to make & delicious! They turned out beautifully. I only made half the batch but regretted it as soon as I tried one. I used raspberry jam & next time I’ll try apricot.
    So good!!! Nice treat on this cold cold cold December day…






  9. Em

    Not sure how everyone is having such success with these. I tried it twice and the dough did not hold its shape at all. I first tried it as directed, then tried it again with forming the cookies and chilling them thoroughly before baking. Both times I got completely flat cookies. They tasted nice but are completely unusable (once they’re flat, they fall apart).

    1. Lindsay

      I just made them again myself a couple weeks ago without issue. The spread is a balance between “wet” ingredients (like butter and sugar) and dry ingredients (flour). If they are spreading too much, then you either didn’t add enough of the dry ingredients or you added too much of the wet ingredients. That, or you used incorrect ingredients or pressed them down too much prior to baking. There could be other reasons, but those would be difficult for me to assess from a distance.

    2. Angela

      My cookies came out great but the key is to start with cold butter and beat on medium high until butter is more softer. When you had the flour and salt beat on high until batter is not Bruno’s but a little softer. Good luck everyone. Just m as de them.

  10. Austin Amos

    This came out amazing !!!! Love the flavor melts in the mouth I added some spare gingerbread icing I had left over and added a drizzle

    But I will say I left mine in for 10 min no brown left in for 2 more min nothing almost left them in they did brown a tad in the bottom but if I would have left them any longer I might have runied them lol thankfully I pulled them.






    1. Lindsay

      Ovens always vary. My current oven has a tendency to brown more than some of my previous ovens. If yours weren’t browning, the other thing to look for would be that the cookies are no longer glossy. I would try to get to know your oven and how cookies tend to look.

  11. Grace green

    This was so fun to make! It was my first time, and I definitely used egg whites instead of the yolks…lol so that might’ve caused an issue. But I was wondering if you have any advice on the baking time, mine took a lot longer to cook but maybe it’s cause I used whites? Or wasn’t noticing the light browning?






    1. Lindsay

      Ad you enjoyed them! It can really depend. It may be the egg whites. Egg whites are more liquid than the yolks, so they may have needed longer to bake. But ovens can also very, so that could’ve been a factor too.

  12. Nancy

    I made a batch last night and baked only several cookies to try out. I noticed my dough was really crumbly, and although I was able to form balls, when I imprinted them, the dough started to crack. I baked them anyway, and they taste GREAT, but I’m wondering how I can get my cookies as smooth as yours, without the cracks. I’m thinking I added too much flour. Is there a way I can save the rest of the dough from last night’s batch? Any advice or tips are much appreciated! Thanks again!

    1. Lindsay

      It sounds like the dough may have too much flour. You could try adding a teaspoon or so of milk. Just be sure to note what I mention in the recipe about adding the indent right after rolling them. If you let the dough ball sit for too long, the edges start to dry out and they can crack.

      1. Lindsay

        I’d have to look at my butter cookie recipe to see just how similar they are, but generally speaking a lot of these types of Christmas cookies are all quite similar as far as the base cookie recipe.

  13. Heather Stewart

    These are a great cookie chose for Christmas however to make them that much better I use the egg whites ( I dip the balls into the egg whites then roll it in crushed nuts) Everything else I follow. My family and friends love them.

  14. Rebecca

    I’m making my list of recipes for the holidays this year, and I’d like to make this, but my brother is type 1 diabetic so I was wondering what the serving size was? That’s the only nutrition fact left blank. He can eat anything, he just has to cover it with insulin but I need to know how many cookies per carbs so he can cover accordingly! I hope to hear back soon! (:

  15. Sandy

    I made these cookies but substituted the sugar and jam to make the cookies sugar free. They came out great! The cookies were light and flaky and I used raspberry jam which made them taste great.

  16. Lily

    Amazing recipe that was really easy to follow and was delicious! Made these and loved the perfectly soft cookie texture paired with the fruit jam!






      1. Hanna

        So easy and tender. I was pleased to find such a tasty sugar dough with no fridge time. I used homemade jams with different consistencies and all of them were great. If it is thick enough to stick to the spoom youll be fine.






  17. Jessie

    I’m hosting a girlfriends Christmas on Saturday and we decided to each make cookies while we watch movies. However, to help with crowd control and hosting, if I make the dough an hour ahead of time and store it in the fridge, would it be okay? Or should I prep and bake right away?

    1. Lindsay

      You may only need to store in the fridge for about half an hour and then let it sit out to come back to room temperature so it’s easier to work with.

    1. Lindsay

      Hmm, sounds like maybe a measurement was off a bit. Often flour is over measured, but you may have under measured it. I’d also make sure you used large eggs for the yolks and not extra large. I accidentally bought extra large eggs recently and didn’t notice immediately. 🙂 Glad they still tasted great!

      1. Lindsay

        1 cup unsalted butter, room temperature
        1/2 cup (104g) sugar (plus 3-4 tbsp for rolling)
        2 large egg yolks
        1 tsp vanilla extract
        2 cups (260g) all purpose flour
        1/4 tsp salt
        1/2 cup jam, any flavor

  18. Cheryl Andres

    My family adores these! I had a real problem with the dough sticking to my hands while rolling the balls. Any tips for this?

    1. Lindsay

      I’m so glad you enjoyed them! As for rolling them, you could try putting a touch of flour on your hands when you roll them. I’ve also read before that wetting your hands a little bit can help.

  19. Mary Machado

    Perfect recipe. I used a size 40 ice cream scoop to make uniform sized cookies. Recipe made 24 cookies with that size scoop. I also flattened the dough ball slightly when placed on cookie sheet.
    This is a delicious cookie recipe and I love that there is only 1/2 cup of sugar.






  20. Mary

    These are my go-to butter cookies. I have made them several times using strawberry, raspberry and also Nutella filling. Very easy to make and such a nice cookie that stays soft in Tupperware (for a few days until they are all gobbled up!) 😀






  21. adriane

    My cookies turned out super crumbly (fell apart when touched after cooled) – do you have any thoughts on what might have gone wrong? I measured the flour using a scale and made sure the butter was room temperature. Thanks!

    1. Lindsay

      This may seem like a silly question, but are you sure you added the egg? That’s what binds everything together and for them to be that crumbly, it would seem there either wasn’t an egg or that far too much flour was added.

  22. Julie G

    I haven’t made jam thumbprints for a long time and am so glad I tried these!  They spread just the perfect amount, didn’t crack due to your tip about making the indentation as soon as they’re rolled and are absolutely delicious. I used sparkling sugar on some, sugar in the raw on others along with 2 types of jam, raspberry and apricot. They look like beautiful little jewels and will compliment my Christmas cookie tray nicely. Thank you for a wonderful recipe that I know I’ll be making year after year!!  *****






  23. Acacia Overholt

    These cookies remind me of baking with grandma on Christmas Eve! They are delicious, buttery, melt in your mouth amazing!
    Mine didn’t turn out picture perfect but they make up for that in flavor. 
    I baked them for about 15 minutes and they’re divine,,, I will definitely be making these again very soon cause I have a feeling they won’t last long. 






Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29