Easy Homemade Thumbprint Cookies

These Easy Homemade Thumbprint Cookies are buttery, tender, and filled with a little burst of jam—perfect for holidays, celebrations, or a cozy afternoon treat.

Every Christmas, my sister-in-law’s mom, Marie, would make Thumbprint Cookies—and she knew they were my favorite. She would always give me a container to take home, even though these were just one of the many types of cookies Marie baked. Every cookie was delicious, but the thumbprints were extra special. She would always use two different jams so everyone could have a favorite flavor.

Thumbprint cookies are one of my favorite holiday cookies — the other is my Italian Honey Balls, a sweet tradition I make every year.

What is the best jam for thumbprint cookies?

The best jam for thumbprint cookies really depends on your taste, but some classic favorites include:

• Raspberry: Tart and sweet, it gives a beautiful pop of color.

• Strawberry: Sweet and familiar, always a crowd-pleaser.

• Apricot: Smooth, slightly tangy, and perfect for balancing buttery cookies.

• Cherry: Bold and festive—great for holidays.

• Mixed berry or preserves: Adds a complex flavor and works well if you want variety.

A fun trick is to use two different jams (like Marie did!) so everyone can enjoy their favorite flavor.

How do you keep thumbprint cookies from spreading?

1. Chill the dough: After mixing, chill the dough for 30 minutes. Cold dough spreads less in the oven.

2. Use the right butter consistency: Don’t let your butter get too soft or melted—softened is fine, melted can make cookies spread too much.

3. Don’t overmix the dough: Overworking can create too much gluten, making cookies flat.

4. Space cookies properly: Leave at least 2 inches between cookies so they have room but don’t merge.

5. Fill with jam just before baking: Overfilling or adding jam too early can make the cookie edges soft and cause spreading.

Chilling the dough slightly and using just enough jam usually does the trick for perfectly round, buttery thumbprint cookies every time.

As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links.

Helpful Kitchen Tools:

USA Pan Global Nonstick Aluminum Half Sheet Pan, Set of 2Wilton Gold Premium Non-Stick Warp-Resistant Bakeware, Made without PFAs, Cooling Grid, 16 x 10 in, Packaging May VaryWilton Really Big, Extra Wide Spatula For Kitchen Use With Stainless Steel Handle, Cookie Spatula (Gray)Bonne Maman Preserve, Apricot, 13-OunceBonne Maman Preserve, Strawberry, 13-OunceReynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7×13.6 Inch, 30 SheetsPlastic Storage Containers with Lids – 2-Pack 3L Cupcake Carrier – Leakproof Cookie Storage Containers Airtight – BPA-Free Plastic Containers with Lids for Food Storage, Meal Prep, Leftovers, Cupcakes

Main Ingredients Needed for Thumbprint Cookies:

• unsalted butter

• egg yolks

• sugar

• vanilla extract

• all-purpose flour

• salt

• jam (use two different flavors if you like!)

TIP:  Salt enhances sweetness and flavor, but too much can overpower delicate cookies. When adding jams, you want the cookie itself to be perfectly balanced, not too salty.

Step by Step Instructions:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper.

• Cream together butter and sugar until light and fluffy. Stir in vanilla.

• Add flour and salt, mixing until just combined.

• Roll dough into 1-inch balls and place on prepared baking sheet about 2 inches apart.

• Use your thumb to make an indentation in the center of each cookie.

• Chill tray in the refrigerator for 30 minutes.

• Fill each indentation with about 1/2 teaspoon of jam.

• Bake 12–15 minutes, until edges are lightly golden.

• Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely

Tips for Perfect Thumbprint Cookies:

• Don’t overfill with jam—it can bubble over while baking.
• Chill dough slightly if it’s too soft to roll.

Storing Tips:

• Room temperature: Store cooled cookies in an airtight container for up to 1 week. Place a sheet of parchment paper between layers to prevent sticking.

• Freezing dough: You can freeze unbaked cookie dough balls for up to 3 months. When ready, bake from frozen—just add 1–2 minutes to the baking time.

• Freezing baked cookies: Place cooled cookies in an airtight container or freezer bag, separating layers with parchment paper. They keep for up to 3 months. Thaw at room temperature before serving.

• Keep jam fresh: If cookies are stacked, make sure the jam doesn’t touch the lid directly—cover lightly with parchment paper to prevent sticking.

Easy Homemade Thumbprint Cookies

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 20 - 25 minutes
• Total Time: 35 - 40 minutes
• Yield: 24 Cookies
• Category: Desserts
• Method: Oven
• Cuisine: American

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 2/3 cup granulated sugar

• 3 egg yolks

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup jam or preserves (raspberry, strawberry, apricot, or your favorite)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. Mix butter and sugar in a large bowl with a hand mixer until light and fluffy.

3. Add egg yolk and vanilla and mix until combined.

4. Stir in flour and salt until dough forms.

5. Roll dough into 1-inch balls and place 2 inches apart on baking sheets.

6. Press a thumbprint (or the back of a spoon) into the center of each ball.

7. Place tray in refrigerator for 30 minutes to chill.

8. Fill each indentation with about 1/2 teaspoon of jam.

9. Bake 20-25 minutes, or until edges are lightly golden.

10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.