Name: Thumbprint Cookies
Prep time: 20 min
Cook time: PT-488068H12M44S
Total time: PT-488068H12M44S
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) light brown sugar; 2 large egg yolks; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 2 cups (250g) all-purpose flour; 1/4 teaspoon salt; 1/2 cup jam or preserves (raspberry, apricot, or strawberry); Additional granulated sugar for rolling (optional)

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I adore thumbprint cookies—these are buttery, tender cookies that I press with my thumb (or a spoon handle) to create a well that I nestle jam or other sweet filling into. They’re charming, nostalgic, and endlessly adaptable.

Why I’ll Love This Recipe

I love how these cookies strike a perfect balance between melt-in-your-mouth texture and just enough structure to cradle jam. They bring a touch of sweetness and nostalgia, and I can mix up flavors and textures by experimenting with different jams, curds, or even nuts for topping.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Light brown sugar
Egg yolks
Vanilla extract (and optionally, a touch of almond extract for extra aroma)
All-purpose flour
A pinch of salt
Jam or preserves (raspberry, apricot, strawberry are all lovely options)

Directions

Cream together the butter, granulated sugar, and light brown sugar until light and fluffy.
Add the egg yolks, vanilla extract, and almond extract if using, mixing until well combined.
Gradually mix in the flour and salt until the dough comes together.
Roll the dough into 1-tablespoon balls. Optionally, roll them in extra granulated sugar for a lightly crisp exterior.
Place the dough balls on a lined baking sheet, spacing them apart. Press your thumb or the back of a spoon into each ball to make a small indentation.
Fill each indentation with about ½–1 teaspoon of jam or preserves.
Bake in a preheated oven at 350°F (177°C) for 12–15 minutes, or until the edges are set and lightly golden.
Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Makes approximately 24 cookies
Prep time: about 20 minutes
Cook time: 12–15 minutes per batch
Total time: about 30–35 minutes including cooling

Variations

Add finely ground nuts such as pecans or walnuts to the dough for a richer flavor.
Use lemon curd instead of jam for a tangy twist.
Roll the dough balls in chopped nuts before pressing and filling for extra texture.
Add citrus zest to the dough for a fresh, bright flavor.
Use chocolate ganache or caramel in place of jam for a decadent version.

Storage / Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months. If freezing the dough, I thaw it in the fridge before rolling, pressing, and filling. Baked cookies can be reheated gently in a low oven for a few minutes to refresh them.

FAQs

What’s the best sugar to use?

I like using a mix of granulated sugar and light brown sugar for both sweetness and a touch of caramel-like flavor.

Should I chill the dough?

I usually skip chilling for this recipe, but if my kitchen is warm or the dough feels too soft, I chill it for 20–30 minutes to help the cookies hold their shape.

How do I prevent the cookies from cracking?

I smooth the dough balls in my hands before making the indentation. If cracks appear, I press them closed before baking.

What fillings work best?

I love classic raspberry and apricot jams, but lemon curd, chocolate ganache, or even nut butters are delicious alternatives.

Can I make them gluten-free?

Yes. A good gluten-free all-purpose flour blend works well as a substitute for regular flour.

Conclusion

I find thumbprint cookies endlessly satisfying—the buttery base lifts the jam, and the simple technique invites creativity. Whether I stick with a classic jam filling, go for a rich chocolate center, or add a nutty crust, every batch feels like a small celebration. Once I start pressing those indents and filling them, I’m hooked, and the people I share them with always come back for more.