Spring Swirl Thumbprint Cookies

Spring Swirl Thumbprint Cookies are soft multicolored sugar cookies rolled in granulated sugar, filled with jam, and topped with a sweet glaze. We use the same recipe as our Easy Thumbprint Cookies but add gel food coloring to create fun, playful colors reminiscent of spring. Soft on the inside with a slightly crisp exterior from the sugar, they are so delicious and easy to make.

We love to use lemon curd for the middle of these cookies but you may use any jam you prefer. Wild blueberry, strawberry, black cherry, apricot, fig, blackberry, marmalade, and raspberry are just a few of the other ones we’ve used in our Easy Thumbprint Cookies. They were all delicious!

Spring Swirl Thumbprint Cookie Process

Thumbprint cookies are 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. Divide dough into separate bowls and mix in desired food coloring. (Remember that dye will darken a bit as it sits.)

Shape Cookies

To make multicolored swirl thumbprints, use approximately 1/4 teaspoon dough of each color you wish to incorporate and roll into separate logs 2 inches long. Then, gently press the logs together, fold into a rainbow, and roll into a ball. (See detailed pictures below.) Roll the ball in granulated sugar and 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 15-20 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 11-13 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 decorate the 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
• Gel Food Coloring – to dye dough
• Piping Bags – to apply icing

If you liked this recipe, try our

• Key Lime Cheesecake Cookies
• Easter and Spring Sugar Cookies
• Coconut Macadamia Nut Cookies

5 from 2 reviews

Spring Swirl Thumbprint Cookies

February 13, 2024

Servings: 35

Difficulty: Easy

Print This

Spring Swirl Thumbprint Cookies are soft multicolored sugar cookies rolled in granulated sugar, filled with jam, and topped with a sweet glaze.

By: The Kelly Kitchen

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
• Gel food coloring
• 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.) Divide dough into separate bowls and mix in desired food coloring. (Remember that dye will darken a bit as it sits.)
• Step 3 To make multicolored swirl thumbprints, use approximately 1/4 teaspoon dough of each color you wish to incorporate and roll into separate logs 2 inches long. Then, gently press the logs together, fold into a rainbow, and roll into a ball. (See article above for detailed pictures.) Roll the ball in granulated sugar and 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 15-20 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 11-13 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 decorate the cookies 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!