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A plate of homemade Thumbprint Cookie Recipe filled with raspberry jam, rolled in chopped nuts, on a white kitchen table.
Emily Nelson

Thumbprint Cookies Recipe

These buttery, melt-in-your-mouth thumbprint cookies are filled with your favorite jam or preserves. Perfect for holidays, tea time, or whenever you want a sweet treat!
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2¼ cups All-purpose flour Sifted
  • 1 cup Butter Room temperature
  • ½ cup Powdered sugar For creaming into dough
  • 2 Egg yolks
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • ½ cup Jam or preserves Any preferred flavor
  • ½ cup Chopped nuts Optional – for coating
  • Powdered sugar For dusting after baking

Equipment

  • 1 Stand mixer / hand mixer For creaming butter & sugar
  • 2 Mixing bowls Small and large
  • 1 set Measuring cups/spoons Dry and liquid
  • 2 Baking sheets Lined with parchment or mats
  • 1 Parchment paper or silicone mats For nonstick baking
  • 1 Wire cooling rack For cooling cookies
  • 1 Cookie scoop (optional) For even cookie portions

Method
 

  1. Cream butter and sugar.
  2. Mix in yolks and vanilla.
  3. Add dry ingredients to form dough.
  4. Chill dough for 30 minutes.
  5. Shape into 1-inch balls.
  6. Press thumb to create well.
  7. Fill with jam.
  8. Bake 12–15 minutes at 350°F (175°C).
  9. Cool on sheet, then transfer to rack.
  10. Dust with powdered sugar before serving.

Notes

These cookies can be filled with any jam, fruit preserves, or even chocolate spread. They store well in an airtight container for up to 5 days.