Delight in the sweet nostalgia of classic jam thumbprint cookies! These beloved treats feature a tender, buttery shortbread base with a vibrant dollop of fruity jam in the center. They are wonderfully simple to make and always a crowd-pleaser, perfect for sharing with family and friends. Get ready to bake a batch of these irresistible thumbprint cookies that are as fun to create as they are to eat.
Table of Contents
Why You’ll Love These Thumbprint Cookies
You’ll fall head over heels for these delightful thumbprint cookies because:
- They boast an incredibly soft and buttery texture that practically melts in your mouth.
- Each cookie holds a delightful burst of sweet and tangy jam, creating a perfect flavor contrast.
- The recipe features easy-to-follow, step-by-step instructions, making them perfect for beginners.
- Their charming appearance makes them a festive addition to any holiday cookie platter or special occasion.
- There are endless customization options for fillings and toppings, so you can make them uniquely yours.
Ingredients
Gather these simple ingredients to create your batch of delicious thumbprint cookies.
Wet Ingredients:
- 1 cup unsalted butter, softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
Dry Ingredients:
- 2 ¼ cup all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
Fillings & Toppings:
- ½ cup sugar for rolling (optional)
- ⅓ cup jam or preserves (I used raspberry preserves for this recipe)
Notes & Substitutions
Ensuring your butter is softened to room temperature is crucial for a smooth, creamy dough. If your butter is too cold, it won’t cream properly; if it’s too warm, the cookies might spread. Both granulated sugar and light brown sugar contribute to the cookie’s texture and flavor. To ensure consistent results in baking, accurately measuring flour using the spoon and level method is recommended. Measure flour carefully using the spoon and level method, or for best accuracy, use a kitchen scale. Cornstarch helps create a tender crumb, but if you don’t have it, you can omit it. For jam, choose a good quality preserve with a nice consistency that isn’t too runny or thick. Seedless jams often work best.
Equipment
You only need a few basic kitchen tools to make these fantastic thumbprint cookies:
- Stand mixer with paddle attachment (or electric hand mixer and large bowl)
- Mixing bowls (one large, one small)
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Baking sheets
- Parchment paper
- Cooling rack
- Optional: cookie scoop (for uniform cookies), kitchen scale (for precise ingredient measurements)
Instructions
Let’s get baking! Follow these step-by-step instructions for perfect thumbprint cookies:
- Cream Butter and Sugars: Place the softened butter in the bowl of a stand mixer. Beat until creamy. Scrape down the sides of the bowl, then add both granulated and light brown sugars. Beat, gradually increasing mixer speed to medium-high, until the mixture is light and fluffy (about 30-60 seconds).
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed butter and sugar mixture. Beat well until fully combined, ensuring no streaks remain.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt until they are thoroughly combined. This prevents lumps and ensures even distribution.
- Combine Wet and Dry: With the mixer on low speed, gradually add the whisked flour mixture to the wet ingredients. Mix until just combined. The dough will appear dry and crumbly at first; pause to scrape the sides and bottom of the bowl as needed. If your mixer struggles, you can finish working the dough together with your hands to form a cohesive ball.
- Form Dough Balls: Scoop the cookie dough into 1 Tablespoon-sized balls. Roll each portion very well between your palms to ensure it’s round and smooth, with no cracks or seams. This step is crucial for preventing cracks in your finished thumbprint cookies.
- Roll and Indent: If using, roll each dough ball in granulated sugar to coat it evenly. Place the sugar-coated balls on a wax paper-covered plate or a small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press a shallow indent into the center of each cookie dough ball. Repeat for all remaining dough.
- Chill Dough: Transfer the prepared cookie dough balls to the freezer and chill for a minimum of 30 minutes. Chilling helps the cookies maintain their shape during baking.
- Prepare Jam: While the dough chills, preheat your oven to 375°F (190°C). Place your chosen jam in a small microwave-safe bowl. Heat briefly, about 5-10 seconds, until the jam is warm, stirrable, and no longer firm.
- Fill Thumbprints: Once the dough is chilled, spoon the warmed jam into each thumbprint, filling the indent to the brim. Be careful not to overfill, as it can bubble over during baking.
- Bake Cookies: Arrange the filled cookies at least 2 inches apart on a parchment paper-lined baking sheet. Bake for 11 minutes, or until the edges are just beginning to turn a light golden brown.
- Cool Completely: Remove the thumbprint cookies from the oven and allow them to cool completely on the baking sheet. This allows them to set fully and prevents them from breaking. Enjoy your homemade treats!
Pro Tips & Troubleshooting
Achieving perfect thumbprint cookies is easy with these tips.
- Prevent Cracking: Ensure your dough balls are rolled extra smooth before making the indent. Any small cracks in the raw dough tend to expand during baking. Also, don’t press too deeply when making the indent.
- Prevent Spreading: Always use butter softened to room temperature, not melted. Chilling the dough adequately for at least 30 minutes is critical. Never place dough on a warm baking sheet; use a fresh, cool sheet for each batch.
- Best Jam/Fillings: Seedless jams like raspberry or apricot work wonderfully for their smooth texture. Tart jams create a lovely contrast with the sweet cookie. Besides jam, consider filling your thumbprint cookies with melted chocolate, caramel, or even a citrus curd after baking for extra variety.
- Sticky Dough Concerns: If your dough feels too sticky to roll, try chilling it for another 15-20 minutes before forming the balls. Adding a tiny bit more flour (1-2 tablespoons) can help, but do so sparingly to avoid dry cookies.
Serving, Storage & Variations
These thumbprint cookies are versatile and easy to store, making them a perfect make-ahead treat.
Serving Suggestions
Present your beautiful thumbprint cookies on a decorative platter for any gathering. They are an elegant addition to holiday cookie exchanges, afternoon tea, or simply as a sweet snack. Pair them with a warm cup of coffee, a soothing herbal tea, or a glass of milk for a truly comforting experience.
Storage Instructions
Store baked thumbprint cookies in an airtight container at room temperature for up to 5-7 days. To freeze baked cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving. You can also freeze the unbaked dough balls (without jam) for up to a month.
Flavor Variations
Experiment with different flavors for your thumbprint cookies!
- Jam Variety: Try strawberry, blueberry, cherry, or orange marmalade.
- Chocolate Centers: Fill with a dollop of Nutella or a small piece of dark chocolate before baking.
- Nut Butter: A small amount of peanut butter or almond butter can create a delightful twist.
- Citrus Curd: Lemon or lime curd offers a zesty, bright filling.
- Rolling Alternatives: Instead of sugar, roll the dough balls in finely chopped nuts (like pecans or walnuts) for added texture and flavor.
Nutrition
Here’s an estimated nutritional breakdown for one of these delicious thumbprint cookies. Please note that these values are approximate and can vary based on specific ingredients and brands used.
| Serving Size | 1 cookie |
|---|---|
| Calories | 165 kcal |
| Carbohydrates | 22 g |
| Protein | 1 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Trans Fat | 1 g |
| Cholesterol | 28 mg |
| Sodium | 53 mg |
| Fiber | 1 g |
| Sugar | 12 g |
Disclaimer: Nutritional information is an estimate and may vary based on ingredients used and preparation methods.
FAQ
Find quick answers to common questions about making these classic thumbprint cookies.
- Can I freeze the dough before baking? Yes, you can freeze the unbaked dough balls (without jam) for up to one month. Thaw them slightly in the fridge before filling and baking as directed.
- Why do my thumbprint cookies crack? Cracking often occurs if the dough isn’t rolled smoothly enough, if it’s too dry, or if you press the indent too forcefully. Ensure the dough is well-combined and roll those balls until they’re perfectly smooth.
- What’s the best type of jam to use? Opt for a good quality jam or preserve that isn’t too watery or overly thick. Seedless varieties like raspberry or apricot often yield the best results for smooth, vibrant centers in your thumbprint cookies.
- How long do thumbprint cookies stay fresh? When stored in an airtight container at room temperature, these cookies remain fresh and delicious for 5-7 days.
Conclusion
These classic jam thumbprint cookies are truly a testament to simple baking at its best. Their tender, buttery base paired with sweet, fruity jam creates a delightful treat that’s perfect for any occasion. We encourage you to whip up a batch soon and experience the joy of homemade thumbprint cookies. Don’t forget to share your favorite jam fillings with us in the comments!
Classic Jam Thumbprint Cookies
Equipment
- Stand mixer
- Large bowl
- Electric hand mixer
- Separate bowl
- whisk
- Tablespoon measure
- Wax-paper covered plate
- Small cookie sheet
- Freezer
- Oven
- Small microwave-safe bowl
- Teaspoon
- Parchment paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 large large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cup all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
Topping & Coating
- ½ cup sugar for rolling optional
- ⅓ cup jam or preserves flavor of your choice — I used raspberry preserves for this recipe
Instructions
Preparation
- In a stand mixer or large bowl, beat softened butter until creamy.
- Scrape the bowl, add both sugars, and beat on medium-high until well-combined (about 30-60 seconds).
- Incorporate the egg yolk and vanilla extract, beating thoroughly.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- Gradually add the flour mixture to the wet ingredients on low speed; scrape the bowl and use your hands if needed, as the dough will be dry and crumbly.
- Scoop dough into 1 Tablespoon balls, roll well to ensure no cracks, and coat in granulated sugar if desired.
- Place on a wax-paper lined plate, then gently press an indent into the center of each cookie with your thumb or a teaspoon.
- Chill the cookie dough in the freezer for 30 minutes.
Baking
- While chilling, preheat oven to 375F (190C) and briefly warm the jam in a microwave-safe bowl until stirrable.
- Spoon the warmed jam into each thumbprint, filling to the brim.
- Arrange cookies 2″ apart on a parchment-lined baking sheet and bake for 11 minutes until edges are golden brown.
- Allow cookies to cool completely on the baking sheet before serving.