These easy breezy thumbprint cookies are delicious and so fun to make! A perfect sugar cookie base filled with your favorite jam and drizzled with a bit of glaze.
Thumbprint cookies are the original no stress — ready in a snap — cookie. The strawberry, raspberry, and apricot jams I filled the cookies with reminds me of Autumn leaves and Christmas ornaments.
I made these with a drizzle glaze but you can use chocolate, nuts or coconut flakes just as easily. Let me know which one you prefer!
Pro Tips for Making Thumbprint Cookies
- 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, 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 thumbprint cookies last?
If stored in a sealed container, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature.
Do you have to refrigerate thumbprint cookies?
Thumbprint cookies can be stored at room temperature in a sealed container but you may refrigerate them in a sealed container if desired.
Can Thumbprint Cookies Be Frozen?
I don’t recommend freezing these 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.
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 a dough starts to come together.
6. Roll one inch balls of dough then place on alined 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 each indentation of every 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!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried these 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
Thumbprint cookies are great for my busy life. Thanks for sharing, John!
These are ADORABLE!!! LOVEEEE <3 <3
How many eggs?!
Hi Hilary,
This recipe contains 2 eggs.
Best,
John
Hi john I just made these for the first time and they flatten right out and i followed your recipe what went wrong 🙁
Did you cool the dough before baking…. that’s one possibility.
yes i did
Thumbprint cookies are easy but finicky at the same time. If your ingredient amounts are not spot on for this cookie, spreading is a real possibility when baked. Always weigh your ingredients and you should get better results. Another possible reason is that you put the cookies onto a warm (or hot) cookie tray. It must be room temp and no warmer or your cookies will spread.
Of course, it is also possible it was just “user error” in that you might have added more or less of an ingredient without realizing it. Give the recipe a go again weighing your ingredients and see if you don’t get better results. I have made this recipe about six times now for various events and they have always come out perfect.
One possibility is that you flattened them too much. Whenever I use this recipe or any thumbprint cookie recipe, I NEVER use a spoon, teaspoon or any cookie utensil to shape them.
I shape them with my hands. This allows me to control the shape, depth, size and thickness/thinness of the cookie. Cookies always come out perfect.
These thumbprint cookies are delicious and were fun to make with my kiddos! Thank you for the great recipe.
So Happy you liked it!
Hello! I was just wondering if you’re able to roll the dough flat and make them that way?