My son has reactions to palm oil which is common in store-bought cookies. Because of this, I bake everything from scratch. I like making thumbprint cookies with jam for their simplicity, versatility, and taste. They are easy to put out for a lazy weekend, brunch, or as an after-school snack. Last year, I served them for “coffee day” with friends.
They are simple because they use basic baking staples (flour, sugar, butter) and versatile because you can fill them with any flavor of jam, jelly, or preserves you have. Thumbprint cookies are delicate, light, buttery, and sweet. They are sort of like shortbread cookies in their simplicity but are more buttery.
As soon as you decide you want to make these cookies, set the butter out on the counter so it has time to come to room temperature. Leaving it out for 30 – 60 minutes is ideal. There isn’t anything else you need to prep before starting.
Keep reading to learn more about making thumbprint jam cookies with this easy recipe. It makes 30 – 35 cookies. I include a recipe for glaze which is optional if you want to drizzle it on after cooling the cookies.
Thumbprint Cookies with Jam Recipe
While they are called thumbprint cookies, you can also use the back of a measuring spoon to make the wells. If you have a stainless steel 1/2 teaspoon measuring spoon, I think it works best. A plastic measuring spoon would work okay too but my metal one is more defined and gives the cookies a more uniform look.
Using your thumb works too. If you have kids helping you, they will have fun with this part. They may also enjoy spooning in the jam. If you are using several different flavors of preserves, let them decide how many of each to make. My family loves raspberry thumbprint cookies the best, so we usually just make those. However, filling some with apricot and blackberry are nice for different flavors and colors. Strawberry works great too!
Raspberry thumbprint cookies topped with a vanilla glaze
What You Need to Make Thumbprint Cookies
Ingredients
For the cookies:
- 2 sticks of unsalted butter (1 cup) – set out so it’s at room temperature
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour – or one-to-one gluten free flour
- ¼ teaspoon salt
- ½ cup jam, jelly, preserves – any flavor
For the glaze / icing:
- ½ cup confectioners sugar
- ½ teaspoon pure vanilla extract or almond extract
- 2 – 3 tablespoons whole milk – I use whole milk to ensure it’s palm oil free
Equipment
- 2 baking sheets
- Parchment paper or silicone mat
- 2 bowls for making the dough
- 1 small bowl (optional) to warm jam, jelly, fruit preserves
- 1 medium bowl for making the glaze
- Spoon or spatula
- Electric mixer (stand or hand) optional
- Measuring spoons and measuring cups
- Cookie dough scoop or tablespoon
How to Make Thumbprint Cookies
- Set butter out ahead of time so it will be at room temperature (30 – 60 minutes). Line baking pan with parchment or silicone baking mat (to bake the cookies) and leave one without it (to chill the dough on).
- In large mixing bowl, cream butter and granulated sugar together by hand or with electric mixer.
- Add in egg yolks and pure vanilla extract and mix.
- In a medium-sized bowl, add in flour and salt and combine. Slowly add to wet ingredients and combine but do not overmix.
- When dough comes together, use a tablespoon or dough scoop to make cookie dough balls. Roll each in your hands, place on cookie sheet, and immediately press into the center with your thumb or ½ teaspoon.
- Chill dough on the cookie sheet in the freezer for 20 minutes or in the refrigerator for 30 – 60 minutes.
- Preheat oven to 350ºF while dough is chilling.
- Remove half the dough from the freezer or fridge and fill with jam. Set them on prepared baking sheet. If jam is thick, you can put it in a small bowl and microwave for 5 – 10 seconds. Leave the remaining dough to chill.
- Place baking tray in the preheated oven for 12 – 15 minutes or until the edges just begin to brown.
- Remove from oven, and leave on baking pan to finish baking. After 5 minutes or so, set cookies on cooling rack.
- Take out remaining dough and fill with jam. Repeat steps 9 – 10.
- If making glaze, while the second batch is baking, mix confectioners sugar, pure vanilla extract, and milk in bowl. Drizzle onto cooled cookies so it sets.
Thumbprint cookies recipe with jam and glaze – I took a picture of the one with the crack
Notes
- Using room temperature butter is key. Set it out as soon as you decide you want to bake thumbprints.
- Chilling the cookie dough in the freezer or refrigerator will help so the dough doesn’t spread when it’s baking. Popping them in the freezer will cut the time if you want to make them right away.
- Make imprints into the dough right away after you make each dough ball. The warmth from your hands will help prevent the dough from cracking.
- Fill the wells with jam before baking. If you are using Hershey Kisses, add them after the cookie bakes, when they are just out of the oven. (Refrigerate the Kisses first to minimize melting.)
- If the dough scooper, measuring spoon, or your thumb sticks to the dough when you are making indents, dip it in granulated sugar.
- Be sure to use whole milk and pure vanilla extract to make these thumbprint cookies palm oil free.
- Freeze all the dough but bake in two rounds so they won’t be crowded on the pan.
How to Keep Thumbprint Cookies From Spreading
Chilling the cookie dough in the freezer for 20 minutes or the fridge for 30 – 60 minutes will help keep thumbprints from spreading. Also be sure to incorporate all of the ingredients together but be careful to not overmix.
Variations
Experiment! Consider this to be a basic thumbprint cookies recipe that you can make your own. Make a batch or two and change what you put in the middle. A variety of thumbprint cookies all on a tray but with different centers will satisfy everyone’s tastes and look beautiful on a platter.
You can use any jam, jelly, preserves, or marmalade to fill thumbprint cookies
Jam-Filled Thumbprint Cookies
Get creative with jam flavors! Any flavor you love works – raspberry, blueberry, strawberry, cherry preserves, grape, blackberry, apricot, peach, orange marmalade – the possibilities are endless. While raspberry thumbprint cookies are popular, jam-filled thumbprints taste amazing with any flavors you have.
Drizzle glaze on the cookies after they bake for a fancier look, extra texture, and sweet taste.
Hershey’s Kiss Thumbprint Cookies
Another option is to make thumbprints with chocolate, including Hershey Kisses. If you use a Hershey’s Kiss, it will be similar to making peanut butter blossoms (but they will be lighter in color and won’t taste like peanut butter).
You simply press the Hershey Kiss into the center after baking. I recommend refrigerating the Hershey Kisses first. Even putting them in the fridge when you start making the recipe will make a big difference so they don’t melt.
I don’t recommend adding the glaze finish to the Hershey Kisses thumbprint cookies. Use other Hershey Kisses flavors such as Almond or Special Dark to create other variations. You can also fill them with chocolate and peanut butter for a different taste.
Thumbprint Cookies with Frosting
Make your own frosting to ensure it’s palm oil free. It’s easy with this frosting recipe. Add the frosting after the cookies baked, when they are just out of the oven, still on the baking tray. After about 5 minutes, transfer them to a cooling rack.
Gluten Free Thumbprint Cookies
In this recipe, you would use 2 cups of gluten free flour instead of all-purpose flour. Choose a one-to-one baking flour such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Gluten Free Flour. Both are excellent and work well when baking cookies and other treats.
I regularly buy both flours at Target, at my local grocery store (more expensive but I have done it in a pinch), and on Amazon. Bob’s Red Mill no longer ships to customers but King Arthur does.
Thumbprint Cookie Glaze
You can use pure vanilla extract or almond extract to make either vanilla glaze or almond glaze (such as raspberry almond thumbprint cookies or raspberry vanilla thumbprint cookies). Both flavors work well with jam. Be sure to drizzle the glaze on the cookies after they are completely cool.
Thumbprint cookies glaze – apply after the cookies are cooled completely
How to Store Thumbprint Cookies
Thumbprint cookies will stay fresh for 5 – 6 days when stored in an airtight container at room temperature. Don’t store them in the refrigerator which will add moisture to them. Store them in a single layer, if possible.
If you want your thumbprint cookies to last longer, you can freeze them in a freezer bag for up to three months. Be sure to eliminate all the air so they don’t get freezer burn. You can also freeze cookie dough for up to three months, and thaw it in the fridge before baking.
FAQs
How do I stop thumbprint cookies from cracking?
To prevent cracking, be sure to mix the cookie dough well but don’t overmix. Roll the balls in your hands and press them with your thumb or spoon right away, while they are still warm from your hands.
Do you put jam on thumbprint cookies before or after baking?
Add jam to thumbprint cookie dough after the dough has chilled, just before baking them.
When do people make thumbprint cookies?
Thumbprint cookies are popular for holiday parties and cookie exchanges. It’s easy to make 1 – 2 batches of dough and make different flavors for a nice variety.
What are thumbprint cookies?
Thumbprint cookies are a sweet and buttery cookie usually made into small circles. Using egg yolks and not the whites makes them have a moist texture. You can use your thumb or small measuring spoon to make the indents in the cookies. Then you fill them with jam, jelly, or preserves. Raspberry thumbprint cookies are popular, but you can use any flavor or a combination. Glaze is optional.
You can also make the basic thumbprint cookie recipe and fill them with Hershey’s Kisses, peanut butter, frosting, curd, caramel, nuts, etc.
Are fingerprint cookies the same as thumbprint cookies?
Yes, both refer to creating a cavity, well, indentation, or cave in the top center of the dough ball. Pressing down on the dough makes a well for the jam preserves. For a more uniform look, you can use a ½ teaspoon measuring spoon, using the rounded bottom of the spoon to press down to make the cavity.
Holiday cookie tray
Why did my thumbprint cookies spread?
They may have spread or become flat if you didn’t chill the dough. Chilling the dough helps butter to spread less when the dough is baking.
What kind of jam do you use for thumbprint cookies?
You can use homemade jam or store-bought jam. It can have seeds if you wish. You can also use preserves which have fruit pieces in it. Jelly will also work. If it’s difficult to spoon the jam into the cookie dough wells, you can microwave it for 5 – 10 seconds so it’s more liquid.
How long do you bake thumbprint cookies?
This will vary according to your oven, how many cookies you are baking, and how large they are. In general, baking time is around 10 – 15 minutes. They are done when the edges start to turn brown.
Easy Thumbprint Cookies with Jam
Thumbprint cookies are a classic treat you can make year-round. In the United States, they are popular around the holidays when people make Christmas cookies. Raspberry thumbprint cookies with glaze are common along with lemon, strawberry, and other flavors. You can use any jam, Hershey Kisses, icing or frosting, and more.
In addition to making raspberry thumbprint cookies, you can make these cookies with any flavor preserves. Like when making a kolacky recipe, you can use jelly, jam, marmalade, or preserves in strawberry, grape, apricot, peach, or anything you choose.
What I like about homemade thumbprint cookies is they use simple ingredients, all of which are baking staples, and they are easy to make… even for beginners! Kids will have fun helping by putting their thumbprints in the dough.
These are so simple and are nice to serve at a coffee or tea, a brunch, and dessert anytime. They are bright and small and versatile. Make them with or without glaze. Make the glaze vanilla or almond flavored.
Thanks for being interested in baking at home. Please see some of my other cookie recipes such as molasses cookies, Mexican wedding cookies, madeleines, crispy lemon cookies, and more.
Easy Thumbprint Cookie Recipe
If you make these jam thumbprint cookies, please leave me a note in the Comments about what you filled them with and why you made them. Did you serve them as is or was it part of a cookie assortment or dessert table?
Learn about other cookies without palm oil as well as which ingredients to use to make palm oil free desserts.
Thumbprint Cookies
Equipment
- 2 baking sheets two are preferred but you can use one if you chill the dough in a container
- Parchment paper or silicone mat
- 2 bowls for making the dough
- 1 small bowl optional to warm the jam
- 1 medium bowl for making the glaze optional if making
- Spoon or spatula
- Electric mixer (stand or hand) optional; you can also mix by hand
- Measuring spoons and measuring cups
- Cookie dough scoop or tablespoon
Ingredients
For the cookies:
- 2 sticks of unsalted butter room temperature
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour or substitute one-for-one GF flour
- ¼ teaspoon salt
- ½ cup jam jelly, preserves, marmalade
For the glaze / icing (optional):
- ½ cup confectioners sugar
- ½ teaspoon pure vanilla extract or almond extract
- 2 - 3 tablespoons whole milk
Instructions
- Set butter out ahead of time so it will be at room temperature (30 - 60 minutes). Line baking pan with parchment or silicone baking mat (to bake the cookies) and leave one without it (to chill the dough on).
- In large mixing bowl, cream butter and granulated sugar together.
- Add in egg yolks and pure vanilla extract. Mix.
- In a medium bowl, add in flour and salt and combine. Slowly add to butter and sugar mixture. Combine but do not overmix.
- When dough comes together, use a tablespoon or dough scoop to make cookie dough balls. Roll each in your hands, place on cookie sheet, and immediately press into the center with your thumb or ½ teaspoon.
- Chill dough on the cookie sheet in the freezer for 20 minutes or in the refrigerator for 30 - 60 minutes.
- Preheat oven to 350ºF while dough is chilling.
- Remove half the dough from the freezer or fridge and fill with jam. Set them on the prepared baking sheet. If jam is too thick, you can put it in a small bowl and microwave for 5 - 10 seconds. Leave the remaining dough to chill.
- Place baking tray in the preheated oven for 12 - 15 minutes or until the edges just begin to brown.
- Remove from oven, and leave on baking pan to finish baking. After 5 minutes or so, set cookies on cooling rack.
- Take out remaining dough and fill with jam. Repeat steps 9 - 10.
- If making glaze, while the second batch is baking, mix confectioners sugar, pure vanilla extract, and milk in bowl. Drizzle onto cooled cookies so it sets.
Notes
- Make sure butter is room temperature.
- Use egg yolks and not the whites which will enhance the texture. Use thumb or measuring spoon to make indents in cookies.
- Leave half the dough in the freezer; don't bake entire batch at once.
- Use any flavors of jam, jelly, etc. you want. A combination makes for a nice presentation.
- Add jam before baking.
- If making the glaze, drizzle it on after the cookies are cooled completely.