Thumbprint cookies are the original no stress -ready in a snap cookie. The strawberry, raspberry, and apricot jams I filled these buttery cookies with remind me of Autumn leaves and Christmas ornaments. I made these with a drizzle glaze but you can use chocolate, nuts, or coconut flakes on these jam thumbprints just as easily. Let me know which one you prefer!
What You’ll Need for This Recipe
Jam: Use any flavor of jam you enjoy! I love raspberry jam.
Unsalted butter: If you would like to use salted butter then reduce the added salt in the recipe by 1/2 tsp.
How To Make Thumbprint Cookies
1. Preheat the oven to 375 degrees F. Sift the flour, cornstarch, and salt into a large bowl then whisk together and set aside.
2. Cream the butter and sugar together in a stand mixer fitted with a paddle attachment.
3. Add the eggs letting each one fully incorporate before adding the next.
4. Scrape down the bowl and with the mixer running on low, add the flour mixture to the creamed butter and sugar.
5. Add the vanilla extract and mix until the dough starts to come together.
6. Use a cookie scoop to to scoop out the cookie dough and then roll one inch balls of dough. Then place on a parchment paper lined baking sheet and press a light indentation into the top of each cookie with your finger. (Or your thumb).
7. Drop 1/4 teaspoon of jam into the indentation of each cookie. Bake them for 10 minutes
8. In a medium bowl whisk a few tablespoons of milk into a cup of powdered sugar to create a glaze. You can add vanilla, almond extract or even use lemon juice instead of the milk. Drizzle the icing over the cooled cookies and they’re ready to serve!
Pro Tips for this recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- For some extra texture and sparkle try rolling your balls of cookie dough in sugar before making the well with your thumb.
- To avoid cracks try rolling the unchilled dough until it’s nice and smooth then gently press into the center with your thumb.
- You can flavor your glaze with vanilla extract, almond extract, or even brandy. For a zingy finish try using lemon juice instead of milk for the glaze.
Frequently Asked Questions
How long do they last?
If stored in a sealed container, freshly baked jam thumbprint cookies will last for about 2 to 3 weeks at normal room temperature.
Do you have to refrigerate them?
This thumbprint cookie recipe can be stored at room temperature in a sealed container but you may refrigerate them in a sealed container if desired.
Can they Be Frozen?
I don’t recommend freezing thumbprint cookies because the moisture of the jam makes this problematic. However, you can freeze the dough, then thaw, fill and bake when you’re ready for some delicious thumbprint cookies.
If you love this recipe try these out!
If you’ve tried these classic thumbprint cookies then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Thumbprint Cookies
Ingredients
Ingredients
- 1 cup unsalted butter 226g, room temperature
- 2 large eggs
- 1 cup sugar 200g
- 4 cups all-purpose flour 480g
- 1/2 cup cornstarch sifted
- 3/4 tsp kosher salt 3g
- 1 tsp pure vanilla extract 5mL
- Strawberry and apricot jam
- 1 cup powdered sugar
- 2 tbsp milk plus more as needed
- 1 tsp vanilla extract
Instructions
For the Cookies (Overview):
- Preheat the oven to 375 degrees F (190C).
- Sift together the flour cornstarch and salt.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are light and fluffy.
- Add the eggs and mix until incorporated. Scrape down the bowl.
- With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Add vanilla.
- Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.)
- Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger.
- Drop 1/4 teaspoon of jam into each indentation.
- Bake for about 10 minutes at 375F (190C). Cool and serve.
For the Glaze
- Add about a cup of powdered sugar into a medium bowl.
- Spoon two tablespoons of milk over the sugar and begin whisking together. Add a teaspoon of vanilla or whichever flavoring you like. You can drizzle in a bit more liquid for the sake of consistency.
- Once the cookies have cooled you can drizzle the glaze over them.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- For some extra texture and sparkle try rolling your balls of cookie dough in sugar before making the well with your thumb.
- To avoid cracks try rolling the unchilled dough until it's nice and smooth then gently press into the center with your thumb.
Nutrition
