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Thumbprint Cookies
4.6 from 90 votes

Thumbprint Cookies

Thumbprint Cookies are tender, buttery cookies with a classic jam-filled center that provides a sweet contrast to the rich dough. The dough is slightly crumbly yet comes together smoothly when rolled into balls, then pressed with a thumb or spoon to create an indentation for raspberry preserves. Baking just until the cookies are dry on the outside with a light golden bottom yields a delicate texture and prevents overbaking. These cookies work well for snack times, teatime treats, or dessert options that combine buttery cookie base with fruity jam.

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 26 cookies
Course: Baked Goods

Ingredients

  • 1 cup butter softened, unsalted
  • ⅔ cup granulated sugar
  • 1 egg large
  • 1 ½ teaspoons vanilla extract pure
  • ¼ teaspoon salt fine sea salt
  • 3 cups flour
  • ⅓ cup raspberry preserves I used Bonne Maman

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 
  2. In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-5 minutes.
  3. Add in the egg and vanilla extract; beat until well combined. Add the salt; mix to combine.
  4. With the mixer on low speed, gradually add the flour until just combined. The dough may seem crumbly at first, but it will come together.
  5. Scoop dough into 1 tablespoon portions (about 30 grams). Use your palms to roll each portion into a smooth ball and place on the prepared baking sheets about 2 inches apart.
  6. Using your thumb, the handle of a wooden spoon, or the back of a rounded ½ teaspoon measuring spoon, gently press an indentation into each dough ball. Add about ½ teaspoon of the raspberry preserves to each indentation.
  7. Bake for 14-16 minutes or until the outside of the cookies are just dry and the bottoms are lightly golden.
  8. Remove to a wire rack to cool completely.
  9. Store in an airtight container for up to 3 days.

Notes

  • Rolling dough balls in granulated sugar before making indentations can help prevent cracking during pressing and baking.
  • Feel free to substitute raspberry preserves with any favorite jam flavor to vary the cookie taste.
  • For freezing, form dough balls and make indentations before freezing solid on a baking sheet, then store in freezer bags up to a month. Bake from frozen, adding 1 to 2 minutes to baking time.
  • Ensure dough balls are smooth before pressing to avoid cracks; smooth any small cracks gently with fingertips.
  • Proper flour measurement is key for dough consistency and cookie texture; avoid packing flour when measuring.