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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:
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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 there…came across your post on this recipe. Can it be stored for about 20 days after we make them? Thank Q
Hi Ezy, these cookies are best consumed within one week. If you need to keep them longer, they will keep an extra week in the refrigerator. Any longer than that, they will become stale.
could i use almond flour instead of all purpose?
Hi Mary, it is possible to substitute with almond flour. However, it will affect the texture, and the cookies will be more difficult to shape.
alright, thank you!
Thanks for sharing the recipe! I tried baking these cookies but mine came out looking kind of flat. The cookies look like they melted rather than having a rounded bottom. Any idea how to fix this next time?
You can chill your dough. You are probably in a hot climate.
Hi! I’m planning to make these with lingonberry jam. Can the dough be made the night before baking & refrigerated overnight?
Yes, you can, but have to thaw a bit before you can shape the cookies.
I make these cookies, but use almond extract in place of the vanilla. So good!
Awesome!
These were just perfect! I love your recipe because it isn’t overly sweet. Thanks for the clear instructions for putting this together…I think using a spatula to blend in the flour makes all the difference.
Thank you!?
We’ve been making these for years with seedless red raspberry jam. The recipe I have is called Rosen Muner or red lips in German. Have to have his cookie every Christmas.
Awesome! Happy baking.
I make these every year at the holidays (using my favorite Cranberry Cherry jam from Bonne Maman), and they are always a hit!
Can these cookies be frozen after baked?
I made them last year and loved them. I just don’t want them to get stale while I do all my other holiday baking
Just keep in airtight container. No need to freeze.
Really good recipe. Thanks for sharing.
Thanks.