These Easy Thumbprint Cookies are soft sugar cookies rolled in granulated sugar, filled with jam, and topped with a sweet glaze. Soft on the inside with a slightly crisp exterior from the sugar, they are so delicious and easy to make. What is so fun about these cookies is that you get to decide what jam you would like to use for the center!
So let’s talk about jam. I have tried so many with these cookies and they have all been fantastic. Lemon curd, wild blueberry, strawberry, black cherry, apricot, fig, blackberry, marmalade, and raspberry are just a few of the ones we’ve used. Lemon curd, blueberry, and raspberry are probably the favorites in this house. We’ve even used a combination of two – lemon curd with a raspberry swirl which was excellent! To do this, fill cookies almost to the brim with lemon curd. Then, using a piping bag filled with raspberry jam, place a few drops on top of the lemon. Swirl raspberry into the lemon with a toothpick.
Easy Thumbprint Cookie Process
Thumbprint cookies are quick and easy to make but do allow yourself a bit of extra time for the shaped cookies to chill in the freezer prior to baking.
Make Dough
Beat the butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and the bottom with a spatula. Add the sugar and beat on medium speed for about 1 minute. Add in the egg yolk, vanilla, and almond extracts. Mix until combined and scrape down sides again. Add the salt and flour. Beat on low speed until just combined and dough is formed. The dough will be a bit crumbly but will come together.
Shape Cookies
Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Be sure to roll the balls firmly together to lessen the chances your cookies will crack when making indents. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. (I typically use a 1/2 tsp measuring spoon to form the indents but use whatever size works for your cookies.) If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.
Prep Oven
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Fill Cookies and Bake
Place your jam in a bowl and stir until it breaks down a bit and is easily spreadable. Alternatively, microwave for a few seconds until it is easy to stir. Fill each cookie with jam just until it is almost full and bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not over-bake. Let them cool for a few minutes on the cookie sheet before removing to a wire rack. Cool completely before icing.
Icing
Mix all ingredients together until smooth. Add a little more cream or milk to thin, if needed. If you need to thicken the glaze, add a little more confectioners’ sugar. Icing should be easy to squeeze out of a piping bag but not so thin that it will drip out. After cookies have cooled completely, use a piping bag to drizzle icing over tops and allow to set before storing.
Can Thumbprint Cookies Be Frozen?
Yes! Thumbprint cookies can be frozen for up to 3 months. Be sure to store in an airtight container and place waxed or parchment paper between layers so they do not stick to each other. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- To soften butter quickly, slice into small pieces and let sit on the counter while you gather the rest of your ingredients. Room temperature butter may be cooler than you think. You will know it is ready when you press your finger into it, it leaves an indent but does not sink into the butter.
- Optional steps – Rolling the cookie dough in granulated sugar prior to making the indents is completely optional. The icing is also optional and can be left off if desired.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Baker’s Half Sheet – to bake cookies
- Cooling Racks – to cool cookies and dishwasher friendly!!
- Stand Mixer – to mix dough
- Piping Bags – to apply icing
If you liked this recipe, try our
Easy Thumbprint Cookies
These Easy Thumbprint Cookies are soft sugar cookies rolled in granulated sugar, filled with jam, and topped with a sweet glaze.
Ingredients
- COOKIES:
- 1 cup (2 sticks) salted butter, softened
- 2/3 cup (132 g) granulated sugar, plus more for rolling
- 1 egg yolk, room temp
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1/8 tsp salt
- 2 ¼ cups (270 g) all-purpose flour
- ¾ cup jam or preserves, any kind
- ICING:
- 1 ½ cups (170 g) confectioners’ sugar
- 3-4 Tbsp heavy cream
- 1 tsp almond or pure vanilla extract
Directions
- Step 1 COOKIES: Beat butter in a large bowl using a handheld mixer or stand mixer until creamy. Scrape down the sides and bottom with a spatula. Add sugar and beat on medium speed for about 1 minute.
- Step 2 Add egg yolk, vanilla, and almond. Mix until combined and scrape down sides again. Add salt and flour. Beat on low speed until just combined and dough is formed. (Dough will be a bit crumbly but will come together.)
- Step 3 Using a cookie scoop or your hands, shape 1 Tbsp size scoops into balls and roll in granulated sugar. Place on a plate lined with waxed paper. Using your thumb or the back of a measuring spoon, gently press an indent into the cookies. If they begin to crack, just pinch back together. Chill in the freezer for 20-30 minutes.
- Step 4 Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Step 5 Place your jam in a bowl and stir until it breaks down a bit and is easily spreadable. Fill each cookie with jam just until it is almost full and bake for 12-13 minutes or just until the edges are beginning to turn light golden brown. Do not overbake. Cool completely before icing.
- Step 6 ICING: Mix all ingredients together until smooth. Add a little more cream or milk to thin if needed. If you need to thicken the glaze, add a little more confectioners’ sugar. After cookies have cooled completely, use a piping bag to drizzle icing over tops and allow to set.
- Step 7 STORAGE: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator. Unbaked cookie dough may be frozen for up to 2 months.
Thank You for sharing your time with us
Thank you for visiting. I truly hope you love this recipe as much as I do. If you tried it, please share a comment below and let us know what you think or share a picture on Instagram. Tag @the_kelly_kitchen and hashtag it #the_kelly_kitchen
If you would like to know when we post new recipes, please subscribe to our newsletter and follow us on Facebook, Pinterest, Instagram, and Twitter. For video updates, please subscribe to our YouTube channel.
Have a wonderful day!
