Buttery cookies filled with your choice of jam, make these thumbprint cookies a family favorite. These are soft and chewy cookies made with only a handful of ingredients.
Make sure you check out all the other easy cookie recipes available for you to bake with your family.
To make these cookies, you'll need to use your thumb! Roll 1-inch cookie dough balls and lay them on a baking sheet coated with parchment paper to make the hole in each cookie.
Press your thumb into each cookie, but don't go too deep or the cookie dough will break at the bottom. If there is a hole, the jelly will eventually leak through.
After you make the thumbprint, fill with your flavor of jam. For the recipe featured here I used orange marmalade. But you could use strawberry, raspberry or even blueberry. Or do a combination of different jams for a fun assortment.
Table of Contents
Looking for more Thumbprint Cookies? Try my Raspberry Shortbread Cookies or my Halloween Thumbprint Cookies. Both are delicious!
Recipe FAQ
I prefer filling thumbprint cookies before baking. You can definitely fill them afterwards but filling them before baking gives a nice sheen to the cookie and makes them easier to stack without any stickiness.
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Main Ingredients Needed
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Step-by-Step Instructions
Step 1 | Combine the Ingredients
- In the bowl of a KitchenAid mixer, beat together the softened butter and the sugar until fluffy.
- Beat in the egg and the vanilla extract.
Step 2 | Add the Dry Ingredients
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients in small batches to the butter, sugar and egg mixture.
Step 3 | Form the Cookies
- Using a small cookie scoop, form 1-inch balls.
- Then roll the cookie balls in the extra granulated sugar.
Step 4 | Fill with Jam
- Using your thumb or the back of a melon scoop, press into each cookie ball about ½ inch deep to create a well.
- Fill the wells with a small spoonful of jam.
- Chill the cookies 30 minutes before baking.
Baking Tip: Chill the cookies for about 30 minutes before baking. Do NOT skip this step. As a result of chilling the dough. it allows the butter to harden again so the cookies don’t spread too much while baking.
Step 5 | Baking Instructions
- Bake the cookies in the preheated 350°F oven for 12 to 15 minutes or until the edges are golden brown.
- Cool on the baking sheet for a few minutes before removing and cooling completely on a cooling rack.
Before You Begin!
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Recipe Variations
- Roll the cookie dough balls in crushed walnuts for a different flavor like I did with my Christmas Thumbprint Cookies.
- Check out my other recipe for Raspberry Shortbread Thumbprint Cookies...my favorite cookie!
Storage Tips
- Once the cookies have cooled, store them in air-tight containers.
- I like to place them between layers of Parchment Baking Sheets so the cookies do not stick together.
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Thumbprint Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 1 ½ sticks butter, softened
- ½ cup granulated sugar; plus extra for rolling the cookies
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup orange marmalade
Instructions
- Preheat oven to 350º F and line two baking sheets with parchment paper.
- In a bowl, mix together the flour, baking powder and salt. Set aside.
- In the bowl of a KitchenAid mixer beat together the softened butter and the sugar until fluffy.
- Beat in the egg and the vanilla extract.
- Add in the flour mixture in batches.
- Using a small cookie scoop, form 1 inch balls. Then roll the cookie balls in the extra sugar.
- Place about 2 inches apart on the prepared baking tray.
- Using you thumb or the back of a melon scoop, press into each cookie ball about ½ inch deep.
- Fill the wells with a small spoonful of jam.
- Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges are golden brown.
- Cool on baking sheets before serving.
Sandi says
They look delicious! Thank you. Hugs,