Dessert

Easy Thumbprint Cookie Recipe

BySana Jeannette December 9, 2025December 9, 2025

Introduction

Thumbprint cookies are a delightful treat featuring buttery dough filled with your favorite jam or spread. This easy recipe lets you customize flavors and enjoy soft, tender cookies perfect for any occasion.

A red plate filled with many round thumbprint cookies, each about two layers: a pale beige soft cookie base sprinkled with crushed nuts in a ring around the edges, and a glossy dollop of jelly in the center, either deep red raspberry or bright orange apricot. The cookies are closely packed on the plate, which sits on a white marbled surface. Around the plate are scattered fresh red raspberries and some green pine sprigs with frost and red berries, along with two shiny red Christmas ornaments. A red and white striped cloth is partly visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups unsalted butter (softened at room temperature)
1/2 cup white granulated sugar

1/2 cup packed light brown sugar
2 large eggs

2 tsp vanilla extract
1/2 tsp sea salt

5 cups all-purpose flour
1 1/4 cups fruit or berry preserves/jam
1 1/2 cups finely chopped nuts (optional)

Instructions

Step 1: Preheat the oven to 375°F. Line two large baking trays with silicone mats or parchment paper.
Step 2: In a large bowl, cream the softened butter with the white and light brown sugars using a mixer for 5 to 6 minutes until fluffy and creamy.
Step 3: Add the vanilla extract, eggs, and salt to the mixture. Mix again for a few minutes until fully combined.

Step 4: Gradually add the flour, starting with 2 cups, mixing with the mixer or a wooden spoon. Continue adding the remaining flour little by little until the dough is smooth. Use your hands to bring the dough together if needed.
Step 5: Use a small cookie scoop (about 1½ tablespoons or 25 grams) to portion the dough. Roll each portion into a neat ball and place them on the prepared trays.
Step 6: If desired, roll each dough ball in finely chopped nuts and reshape.

Step 7: Space the dough balls about 1½ inches apart on the trays. Press the back of a ½-teaspoon measuring spoon or the end of a round wooden rod into the center of each ball to create a deep well.
Step 8: Fill each well with about 1 teaspoon of your chosen jam or spread.
Step 9: Bake at 375°F for 12 to 14 minutes, until the bottoms are lightly golden. Let the cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Try different fillings like raspberry jam with diced salted pistachios, apricot jam with roasted almonds, blueberry jam with lemon zest, cranberry jam with pecans, Nutella with chopped hazelnuts, or even chocolate kisses instead of jam.
For easier shaping, chill the dough for 30 minutes before scooping.
Use a gentle hand when pressing the well to avoid breaking the dough ball.

Storage

Store thumbprint cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe container for up to 4 months. Allow frozen cookies to thaw fully before serving. Reheat gently if desired to soften the jam.