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4.7 from 69 votes

Best Ever Thumbprint Cookies

Thumbprint cookies are a classic holiday favorite. These cookies are filled with delicious raspberry jam, perfect for the holidays!

Prep Time
30 mins
Cook Time
30 mins
Chilling time
30 mins
Total Time
1 hr 10 mins
Servings: 36 Cookies
Calories: 111 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 1/2 tick unsalted butter
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 3/4 cup all purpose flour
  • 1 egg white lightly beaten (optional)
  • 1 cup coconut flakes (optional)
  • 1 cup raspberry jam

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 
  2. Beat butter and granulated sugar until fully creamy and incorporated. 
  3. Add in the egg yolk and vanila extract and mix well. 
  4. Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
  5. When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls. 
  6. Roll each ball in the beaten egg and then in the coconut flakes (optional step). 
  7. Place the balls on the baking sheet, leaving a 2-inch space between them. 
  8. Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
  9. Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden. 
  10. Cool the cookies on a rack and then serve. 

Notes

  • Rolling the cookie dough balls in beaten egg and coconut flake is an optional step. You can simply roll the dough balls in granulated sugar and place them on the baking sheet. 
  • you can make the dough up to a week ahead of time and once you're ready to bake, take the dough out of the fridge and let it come to room temperature before rolling it. If you'd like to prepare the dough more than 7 days in advance, wrap it in a plastic wrap and freeze it for up to 3 months. Thaw the dough in the fridge overnight and bake as instructed.
  • Storage: Simply place them in an airtight container and store at room temperature for up to four days. 
  • Freezing baked cookies: Place the cookies on a baking sheet in one single layer and freeze for about one to two hours until they're fully frozen. Place them in a ziploc bag and freeze for up to 6 months. To defrost, take them out of the bag and place them on a baking sheet. Let them thaw in the fridge or at room temperature. 
  • To prevent the cookies from spreading: Chill the cookie balls with jam in the fridge for 30 minutes to one hour before baking, this will help the cookies not to spread too much. 
  • To prevent cracks on the edges of the cookies: Roll the cookie dough balls between your hands long enough to make sure they don't have any cracks or lines. Make the indentation rather narrow than wide. 

Nutrition Information

Calories 111kcal (6%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 16mg (5%) Sodium 6mg (0%) Potassium 30mg (1%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 125IU (3%) Vitamin C 1mg (1%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 36Cookies

Amount Per Serving

Calories 111

% Daily Value*

Calories 111kcal 6%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 16mg 5%
Sodium 6mg 0%
Potassium 30mg 1%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 125IU 3%
Vitamin C 1mg 1%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.