Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; ⅔ cup granulated sugar; 1 teaspoon vanilla extract or almond extract; ½ teaspoon kosher salt; 2 cups all-purpose flour; ¼ cup jam (apricot, seedless raspberry, or preferred variety); ⅓ cup granulated sugar (for coating)

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These Thumbprint Cookies are a delightful treat with a buttery shortbread base and a sweet jam center. They’re perfect for holiday platters, bake sales, or just a cozy day at home. With a crisp exterior and soft interior, every bite delivers comfort and nostalgia.

Why You’ll Love This Recipe

I love how simple and versatile these cookies are. The dough comes together effortlessly, and I can choose any jam I like for the filling—apricot, raspberry, or even a mixed berry. The texture is buttery and soft, with a slight crunch from the sugar coating. They also look beautiful on a cookie tray, and I find them to be an instant crowd-pleaser.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, at room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract or almond extract
½ teaspoon kosher salt
2 cups all-purpose flour
¼ cup jam (apricot, seedless raspberry, or preferred variety)

For coating:
⅓ cup granulated sugar

directions

I start by beating the butter and ⅔ cup sugar in a stand mixer on medium speed until it’s light and fluffy, about 2–3 minutes.
I add the vanilla (or almond) extract and salt, mixing until it’s fully incorporated.
I lower the mixer speed and gradually add the flour until the dough begins to form. If it’s crumbly, I gently knead it with my hands until it comes together.
I wrap the dough in plastic wrap and refrigerate it for 1 hour.
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
I scoop 1 tablespoon of dough, roll it into a ball, then roll it in the remaining sugar.
I place each dough ball on the baking sheet and use my thumb to gently press an indentation into the center.
I fill each indentation with about ½ teaspoon of jam.
I bake the cookies for 14–15 minutes, or until the edges just start to brown.
I let them cool on the baking sheet for a minute, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 36 cookies.

Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 14–15 minutes
Total Time: Approximately 1 hour and 35 minutes

Variations

I sometimes swap out the jam for lemon curd or chocolate ganache for a different twist.
Using almond extract instead of vanilla gives the cookies a richer, nuttier flavor.
For a festive touch, I drizzle icing over the cooled cookies.
I’ve also rolled the dough balls in finely chopped nuts before baking for added crunch.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I need to keep them longer, I refrigerate them for up to a week. They also freeze beautifully—I just let them thaw at room temperature when I’m ready to enjoy them. I can even freeze the dough itself and bake it fresh whenever I need a quick batch.

FAQs

How do I stop the cookies from spreading too much?

I always chill the dough for at least an hour before baking. That helps them hold their shape in the oven.

Can I use a different type of flour?

I stick with all-purpose flour for the best texture, but a gluten-free baking blend can work if I need a gluten-free option.

Is the sugar coating necessary?

I like the added texture and sweetness the sugar coating gives, but it’s totally optional.

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and keep it in the fridge. It also freezes well for longer storage.

What kind of jam works best?

I prefer seedless raspberry or apricot jam, but any thick, high-quality jam holds up well during baking.

Conclusion

These Thumbprint Cookies are one of my go-to recipes for any occasion. They’re easy to make, customizable, and always get compliments. Whether I’m baking them for the holidays or just because, they always bring a little extra joy to the kitchen.

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Author: Sue
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 36 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Thumbprint Cookies feature a buttery shortbread base with a sweet jam center, making them perfect for holidays, bake sales, or cozy afternoons.

Ingredients

1 cup unsalted butter, at room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract or almond extract
½ teaspoon kosher salt
2 cups all-purpose flour
¼ cup jam (apricot, seedless raspberry, or preferred variety)
⅓ cup granulated sugar (for coating)

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Instructions

Beat butter and ⅔ cup sugar in a stand mixer on medium speed until light and fluffy, about 2–3 minutes.
Add vanilla (or almond) extract and salt; mix until incorporated.
Reduce mixer speed and gradually add flour until dough begins to form. If crumbly, knead gently by hand until it comes together.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop 1 tablespoon of dough, roll into a ball, and roll in remaining sugar.
Place dough balls on baking sheets and press a thumbprint indentation in the center of each.
Fill each indentation with about ½ teaspoon of jam.
Bake for 14–15 minutes, or until edges just begin to brown.
Cool on baking sheet for 1 minute, then transfer to wire rack to cool completely.

Notes

Chill the dough to prevent cookies from spreading.
Jam can be swapped with lemon curd or ganache for variety.
Almond extract provides a nuttier flavor alternative.
Optional: drizzle icing or roll in chopped nuts for decoration.
Store in an airtight container for up to 5 days at room temperature or freeze for longer storage.