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Thumbprint Cookies - classic thumbprint cookie recipe with raspberry jam. This easy recipe is the best and yields buttery, crumbly and sweet cookies for the holidays.
Thumbprint Cookie Recipe
Thumbprint cookies are Danish butter cookies with a “well” in the center of each cookie.
In Swedish, the cookies are called “Hallongrotta.” It literally means raspberry cave.
In the United States, they are simply called thumbprint cookies. The the middle of the cookies are practically caved in as a result of pressing the thumbprint in the center of the cookie dough.
This is a classic thumbprint cookie recipe, using raspberry jam as the filling.
The cookies are sweet, buttery and crumbly. Plus they are so easy to make and the best treats for the holidays season.
Filling For Thumbprint Cookies
Rasberry jam is an excellent filling for the cookies cookies.
however, you can use all kinds fruit preserves and jelly, for examples:
- Strawberry jam
- Blueberry jam
- Peanut butter jam
- Chocolate
The jam filling makes the cooking so sweet and absolutely delicious.
Thumbprint Cookies Ingredients
- All-purpose flour
- Salt
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Raspberry jam
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Thumbprint Cookies
Step 1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Sift the flour and salt into a bowl. Cream the butter and sugar together until fluffy. Add the vanilla extract and beat to combine.
Step 2. Slowly add the flour mixture, one spoonful at a time. Use a spatula to scrape down the flour from the sides and bottom of the bowl as needed. Ensure the mixture is well combined; the dough will become crumbly but should hold together when pinched.
Step 3. Using your hands, take out approximately 1 tablespoon of the dough. Knead it in your palm with your fingers a few times, then roll it into a 1-inch (2.5 cm) ball. Place the balls on the baking sheet, leaving about 2 inches (5 cm) of space between them. Use your thumb to press a well in the center of each ball, and fill each well with 1/2 teaspoon of jam. Bake for 10 to 12 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them in an airtight container.
Baking Tips
For the best thumbprint cookies, please follow the tips and techniques below:
- Use a good quality jam as the filling because it’s the centerpiece of the cookies.
- If your jam is too watery, reduce the moisture content in the jam by simmering the jam on low heat for 5 minutes. If the jam is too wet, it will affect the texture of the cookies.
Frequently Asked Questions
I don’t recommend freezing the cookies even though they are filled with jam. After baking, the jam dries up so there is no need to free the cookies in the refrigerator. The cookies can be stored in an air-tight container, for up to a week. They stay fresh at room temperature and keep well in the kitchen pantry or cabinet.
This recipe is only 45 calories per cookie.
What To Serve With This Recipe
For a delightful afternoon tea party, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Thumbprint Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- raspberry jam
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Sift the flour and salt into a bowl. Cream the butter and sugar together until fluffy. Add the vanilla extract and beat to combine.
- Slowly add the flour mixture, one spoonful at a time. Use a spatula to scrape down the flour from the sides and bottom of the bowl as needed. Ensure the mixture is well combined; the dough will become crumbly but should hold together when pinched.
- Using your hands, take out approximately 1 tablespoon of the dough. Knead it in your palm with your fingers a few times, then roll it into a 1-inch (2.5 cm) ball. Place the balls on the baking sheet, leaving about 2 inches (5 cm) of space between them. Use your thumb to press a well in the center of each ball, and fill each well with 1/2 teaspoon of jam. Bake for 10 to 12 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them in an airtight container.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely DELICIOUS!! This was my first time making thumbprints and they turned out amazing. They are the BEST I have ever eaten. My daughter took some to work and everyone loved them. The recipe was easy to follow and the tips were extremely helpful. Thanks!!
Absolutely DELICIOUS!! This was my first time making thumbprints and they turned out amazing. They are the BEST I have ever eaten. My daughter took some to work and everyone loved them. The recipe was easy to follow and the tips were extremely helpful. Thanks!!
Added 30g of cocoa powder to the dough and used ginger preserve in place of jam. Had to add a splash of water to get the dough to come together but overall it all turned out well!
Hi Karura, thanks for trying my thumbprint cookies recipe. :)
I made the cookies with my nephews on our yearly Christmas baking date and thy were a hit. Of course they came out in different shapes and sizes, but nevertheless they were gone in minutes.
Hi Fabian, that’s so good to know. Thanks for trying my thumbprint cookies recipe.
Can you freeze these cookies like shortbread cookies Use to make them growing up but they were are before we could attempt to hide them lol
I think so, but I think it’s better you make 2x or 3x the batch and you don’t have to hide. Lol.
Disaster. Too crumbly to form. Maybe it is the altitude: 4900 feet? Added an egg and 1/4 cup cream. Waiting for them to come out of the oven. Hoping to salvage something.
I am so sorry I am not sure what happened but the recipe yields what you see on the photos.
I made these cookies last night for Christmas Eve. I did not have any castor/fine sugar, so I just used regular granulated sugar. It did not seem to be an issue, the cookies still tasted great. The only issue I had was the dough was just too crumbly and didn’t stick together even when kneaded, so I added about a TBSP more of butter and that seemed to do the trick. These were a huge hit. Out of the 3 dozen cookies this made, I only had 4 left at the end of the night. And there were only 8 of us here! Lol. Thank you for an easy and tasty cookie recipe!!
Hi Stacy, so glad that you love these thumbprint cookies. :)
also my first time using castor/fine sugar… had some trouble locating it. i would be curious to try these using regular granulated white sugar just to compare.
Regular sugar doesn’t dissolve in the cookie dough.
so easy to make and super delish. I found that the kneading the dough before making the individual balls really helps to keep from crumbling. it is tough to tell when they’re done though because the sides don’t really brown so after 12 minutes I would take them out and pick one up with a spatula to look at the bottom. a bit time consuming but totally worth it! can’t wait to share these at my cookie exchange!! (if i don’t eat them all first myself! ;) )
Glad that you tried my recipe.
My mother used to make these using cherry and mint jellies to make them Christmas colors growing up.
Wonderful cookies!i made it after much hesitation but was amazed at the result.must try.thanks for such mess free n esy recipe with minimal ingredients.
I’m about to try this recipe, but no egg?