This post may contain affiliate links. Please read my privacy policy.
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.
Hi,
I made them and it was perfect out of the oven. However, on the next day the cookie has soften. Is this becos my jam is too watery?
In addition I get a rim of jam stain on the top of the cookie, looks like jam dried up and left a reddish mark as the cookie spread when it bakes. Is this again an issue with the water content of my homemade jam?
Appreciate any advise, thanks!
Yes your jam is too watery.
So happy to have found this recipe! Made these cookies today, and they’re absolutely delicious! Used Smuckers Raspberry Jam, as it is one of my favorites and they were perfect. Was very happy with how fast and easy they were to make, and I’ll be making them quite often in the future, as they are one of my favorite cookies…light, buttery, and not too sweet and the raspberry jam makes them taste so good! Thank you for posting this awesome recipe! 5 Stars!
Thank you!
I’m about to put it in the oven. Can’t wait to see the results!
I was looking for a thumbprint recipe that does not need an egg, and found this recipe. I think I will use this from now on! The cookies are delicious. I have no issues with the dough —- Weighing the ingredients, having the butter very soft, very fluffed with the sugar (I use granulated sugar), and pressing the indentation slowly with a small measuring spoon turning the spoon left to right and back helps. I do have to bake longer than 12 min.till the bottom is golden. Thank you so much!
We love this cookie! This is my first Thumbprint Cookie (over 25 years of baking cookies) because I always thought they were complicated and I didn’t really like them when other people made them. We are on our second batch in 2 weeks and I doubled the recipe the 2nd time so I can give some to my parents. One difference I see between your pictures and my cookies is that my sides crack & split when I depress them. I use a small measuring spoon (long nails don’t work for making a nice thumbprint). What am I doing wrong? I’d like the sides to be smooth and beautiful. Thank you tons for this delicious and easy recipe! It has become a favorite!
You can chill the dough before baking.
I got only 21 cookies from the recipe as written. 1 tablespoon of dough for each cookie. Worked out fine other than that… i used my own Concord Grape and Lemon Peel conserve. Delicious.
I am glad you posted that, I measured every cookie and onlu got 26. No way this could yeild 50!
I made a double batch and weighed each one at 0.7 ounce and only yielded 36.
Reminds me of our family’s Scottish shortbread. Instead of jam, I melted chocolate chips, peanut butter, and butter to set in the thumbprint centers. They’re so easy to make and go beautifully with afternoon coffee?
Great recipe! Was looking for quick thumbprint recipe to make with my kids during a WFH lunch break and this did not disappoint. Turned out as soft and buttery as other more complicated recipes!
Have made these twice so far and my family loves them! Second time was a lot easier once I got the hang of it :)
Having the butter really soft and slightly melted made it a lot easier to knead and shape the dough
Awesome thanks for trying my recipe!
Yummy and easy and the tips were on target! Thanks for sharing!