Thumbprint Cookies
Updated Dec 06, 2025
These thumbprint cookies use a simple butter dough that is made in a stand mixer, then filled with your favorite jam or Nutella before baking.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Thumbprint cookies are so fun to make!
Personally, I love making Thumbprint Cookies because they’re like tiny blank canvases waiting for me to put my own creative spin on them. I can play around with different types of jam, raspberry, strawberry, apricot, and more, or even homemade Nutella for the filling. This easy shortbread thumbprint cookie recipe is one of the cookie recipes that I find myself coming back to time and time again, especially during the Christmas season, and I’m excited to share it with you. So, let’s start baking!
Happy Cooking!
– Yumna
Thumbprint Cookie Ingredients
- Unsalted Butter: For this recipe, you’ll need to use unsalted butter at room temperature. If you avoid dairy, try using vegan butter sticks.
- Brown Sugar: Use light brown sugar for the best flavor and texture.
- Egg Yolk: Adds the fat and moisture needed to bind the cookies together. Save the eggs whites for another use. It’s easiest to separate eggs while cold, but then let the egg yolk sit a room temp for 30 minutes or so before making the dough.
- Vanilla Extract: Or use almond extract or vanilla bean paste.
- All-Purpose Flour: Make sure when you measure, you lightly scoop it into you measuring cup, then scrape the top with a butter knife for the most precise measurement.
- Salt: Use just a pinch to keep the thumbprint cookies well balanced.
- Jam or Nutella: Here’s where the fun comes in! You’ll need a preferred jam (or a couple of jams) or Nutella for the filling. The type of jam you use can dramatically change the flavor profile of the cookies, so pick one that you love. Nutella provides a twist for chocolate lovers.
How to Make Thumbprint Cookies
Shape the Thumprint Cookies and Bake
Thumbprint Cookie Recipe
Thumbprint cookies made with a shortbread-style butter dough and filled with jam or Nutella. The dough mixes easily in a stand mixer and bakes into cookies with a classic thumbprint center.
Video
Ingredients
- 1 stick unsalted butter at room temperature
- ⅓ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 cup jam of choice (or Nutella)
Instructions
- Preheat the oven to 350˚F and line a rimmed baking sheet with parchment paper. Combine the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy.
- Scrape down the sides of the bowl and add egg yolk and vanilla extract. Mix at medium speed for 30 seconds, or until incorporated.
- Add the flour and salt and process at low speed, just until no streaks of flour remain.
- Using a 1 tablespoon-sized cookie scoop, scoop the dough into even portions, then roll each into an even ball. Place on the prepared sheet pan, leaving about 2 inches between each cookie.
- Using your thumb, or the back of a measuring spoon, gently press an indent into the cookie. Press down just enough to make an indent, without pressing all the way to the bottom of the cookie. If using jam, spoon about 1 teaspoon into the indent, then bake for 10 to 12 minutes, or until lightly golden brown. If using nutella, make the indents, but fill with 1 teaspoon of nutella after the cookies have been baked.
- Set on a baking rack until completely cool.
Notes
- My Top Tip: Don’t worry about slight cracking. If the cookie cracks slightly when you make the indent, use your hands to form the cookie back into an even round.
- Storage: Once they have cooled completely, place them in an airtight container. You can stack them, but make sure to put a sheet of wax or parchment paper between each layer to prevent them from sticking together. The filling you use will determine if these cookies can be kept at room temperature. Most jams will be fine for 4-5 days at room temp after baked in a thumbprint cookie. These cookies will last in the fridge for up to a week.
- Freezing: First, let them cool completely, then place them in a freezer-safe airtight container or a zip-top freezer bag. They should keep well for up to 3 months. To serve, just let them thaw at room temperature. You may want to add a fresh sprinkle of powdered sugar after they’ve thawed, as it can dissolve into the cookie while in the freezer.
Nutrition
Calories: 142kcal, Carbohydrates: 22g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 41mg, Potassium: 30mg, Fiber: 0.4g, Sugar: 13g, Vitamin A: 171IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.5mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Make chocolate pecan thumbprints. Follow the recipe above through step 4, then roll each ball in a lightly beaten egg white and then into chopped pecans. Make an indent with the back of a spoon, then bake as directed. When the cookies come out of the oven, set a Hershey’s Kiss in the center of each cookie. Let cool until set.
- Different Fillings: Experiment with different types of fillings like Lemon curd or a dollop of caramel or Dulce de Leche.
- Spices: Add a bit of ground cinnamon or nutmeg to the dough for an extra layer of flavor.
- Citrus Zest: Adding some lemon or orange zest to the cookie dough could give your cookies a fresh and zesty flavor.
- Powdered Sugar: After the cookies have cooled, dust them with powdered sugar for a snow-like effect.
Recipe Tips
- Don’t worry about slight cracking. If the cookie cracks slightly when you make the indent, use your hands to form the cookie back into an even round.
- Room Temperature Ingredients: Make sure your butter and egg is at room temperature before starting. This will help it blend more smoothly with the sugar and make for a more uniform cookie.
- Choose Quality Jam: Use a high-quality jam for the filling. Since it’s a central part of the cookie, its flavor really shines through.
- Do Not Overfill: When adding the jam or Nutella, be careful not to overfill the thumbprints. If there’s too much, it can bubble over and make the cookies too sticky.
- Avoid Burning the Bottoms: Keep an eye on the cookies towards the end of the baking time to prevent the bottoms from burning. Every oven is different, so start checking them a few minutes early.
FAQs
My thumbprint cookies spread too much while baking, what did I do wrong?
Cookies often spread if the dough is too soft before baking. Try chilling your cookie dough balls before making the indent and filling with jam. This should help keep their shape while baking.
What type of jam is best for thumbprint cookies?
The beauty of these cookies is that you can use virtually any type of jam you like. Strawberry, raspberry, and apricot are traditional favorites, but feel free to experiment with other flavors like peach, blackberry, or even a unique marmalade.
I don’t have a stand mixer, can I still make these cookies?
Yes, you can use a handheld electric mixer or even mix the dough by hand. It may take a bit more effort, but the cookies will turn out just as delicious.
Comments
What size cookie scoop did you use?
Thanks
I used a 1 tablespoon-sized scoop. Enjoy!!
I remember these as a kid long time since but know I will enjoy them as much maybe more with fond memories of time past. Can’t wait to make them. Thanks for the recipe and all your good work.
Hope you enjoy them, Robert! You will have to come back and let me know what you think after you make them!
I always enjoy your recipes, thanks very much for them.
I would like to make these thumbprint cookies with ground nuts in the dough. Would I have to replace some of the flour to do this?
Thanks,
Maria
Hi Maria, I have not made this dough with nuts in it so I am not sure how it would turn out. You could try using making a snowball cookie and turning it into a thumbprint cookie.
Thank you Yumna, I will try that. I will probably experiment with the thumbprint recipe as well eventually.
Hi Yumna,
I want to give these cookies a try this weekend,but I donโt have a stand mixer. Can I use a regular hand mixer instead?
Thanks,
Liz
Hi Liz! A hand mixer will work perfect for this recipe. You’ll have to let me know what you think when you make them!
Hi Yumna,
I made these this morning, but I only got 9 balls. I used a 1and 1/2 tablespoon scoop, that could be the reason. I did use the hand mixer; however after three minutes it was still a bit grainy. I added an ash of cinnamon and cardamom and they taste so good. What brand of jelly do you use? I used some strawberry and apple cinnamon. Will be trying my hand at these again soon.๐