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

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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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

Chill Time: 30

Total Time: 1 5

Servings: cookies

Calories: 130kcal

Author: Emily Nelson

Cost: $5 – $7

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

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

Instructions

Cream butter and sugar.
Mix in yolks and vanilla.
Add dry ingredients to form dough.
Chill dough for 30 minutes.
Shape into 1-inch balls.
Press thumb to create well.
Fill with jam.
Bake 12–15 minutes at 350°F (175°C).
Cool on sheet, then transfer to rack.
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.

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