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Classic Thumbprint Cookies with a sweet jam center are the perfect cookie to enjoy any time of the year! These cookies are buttery, fruity, and drizzled with just the right amount of sweet glaze.
Years ago, I published this recipe and so many readers loved it. It’s super easy, uses pantry ingredients, and perfect for anyone who’s learning to bake.
Even though it’s a much-beloved recipe, it kind of fell to the wayside until I was reminded how good it is. So, I brought it back with updated photos and instructions.
You may think of Thumbprint Cookies as a traditional treat served during the holidays. Well, I’m here to change your thinking! I love to make these pretty, delicious cookies in the spring but then again, I really like to make them any time.
Why You’ll Love these Cookies
- They are buttery and melt in your mouth tender.
- Have a sweet, fruity center.
- They’re made like a classic shortbread cookie with just 4 simple ingredients.
- Are perfect to serve during the holidays, parties, and family gatherings.
- These cookies make the BEST homemade gift anytime you need to spread a little joy!
What You Need To Make Thumbprint Cookies
- Butter
- Sugar
- Flour
- Egg
- Fruit Preserves
- Powdered Sugar
- Milk or Water
This recipe is really, really easy. I use my stand mixer to make the dough and after it comes together, as a bonus, there’s no need to chill it.
To make the cookies, scoop out the dough using a #40 scoop, roll into a ball then make an indention, fill it will jam then bake. All that’s left to do is cool and drizzle on the glaze.
A Southern Soul Tip: to make the indention in the cookie, use your thumb, the bottom of a ½ teaspoon measuring spoon, or my favorite, the end of a wooden spoon.
One of the most fun things about making these cookies is that you can change them up depending on the seasons or the flavors you like.
Filling Ideas For Thumbprint Cookies
- Apricot Jam
- Lemon or Lime Curd
- Raspberry Jam
- Bake the cookies with the “thumbprint” empty then insert a Chocolate Kiss immediately after removing them from the oven.
How To Store These Cookies
Store the baked Thumbprint Cookies in an airtight container on the counter for up to 3 days.
More Yummy Cookie Recipes You’ll Love!
- BEST Snickerdoodle Cookies
- Kitchen Sink Cookies
- Snowball Cookies
- Coconut Macaroons
- Peanut Butter Oatmeal Cookies
Last but not least…
If you make this Thumbprint Cookie recipe, be sure to leave a comment and a rating. I always love hearing from you! Also, if you make it, snap a pic and tag me on Instagram. I’d love to see your photo.
Ingredients
- ½ cup sugar
- 1 cup room temperature butter – 2 sticks
- 1 egg yolk
- 2 cups flour – sifted
- strawberry preserves – you can use apricot or fig as well
- 2 cups confectioners sugar
- 2 tablespoon fresh lemon juice ***milk or water can be substituted***
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment and set aside.
- Cream butter and sugar together with a hand or stand mixer until fluffy. Add egg yolk and mix well.
- Slowly add flour, ½ cup at a time, and continue to mix – the dough will be thick and dense.
- Using a spoon or a #40 scoop, form cookie dough into small balls. Place on prepared cookie sheets.
- Using your thumb, or the bottom of a wooden spoon make an indention in the center of the cookie and fill it with preserves.
- Bake for 18 minutes. Remove from oven and let cookies rest on the pan for 1 minute.
- Remove from baking sheet and let cool on a wire rack.
- Mix together confectioners sugar and lemon juice (milk or water.) Stir until smooth. Drizzle over cookies.
- Enjoy!
Nutrition
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Used salted butter, dough was a tad crumbly so I added some milk. Used peach preserves since they were on sale at the store 🙂
turned out SO well, taste so good, makes 12 cookies!
That sounds absolutely delicious! The peach preserves were a brilliant seasonal swap, and I bet that buttery crumb with a touch of milk made the cookies extra tender. So glad they turned out great—and 12 cookies is the perfect batch size for sharing (or not)!
~Donya
Can one try to make them bigger like size of muffin or will it not bake evenly
I have not personally tried to make them any bigger. If you try it, let me know how they turn out! ~Donya
I made this for my Mums Birthday and was awesome. I’m doing it again for Easter treats and forgotten if it was salted butter or unsalted butter ?
Kind regards
Grant
I am so glad they were a hit! Use whatever kind you prefer! ~Donya