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Thumbprint Cookies - classic thumbprint cookie recipe with raspberry jam. This easy recipe is the best and yields buttery, crumbly and sweet cookies for the holidays.
Thumbprint Cookie Recipe
Thumbprint cookies are Danish butter cookies with a “well” in the center of each cookie.
In Swedish, the cookies are called “Hallongrotta.” It literally means raspberry cave.
In the United States, they are simply called thumbprint cookies. The the middle of the cookies are practically caved in as a result of pressing the thumbprint in the center of the cookie dough.
This is a classic thumbprint cookie recipe, using raspberry jam as the filling.
The cookies are sweet, buttery and crumbly. Plus they are so easy to make and the best treats for the holidays season.
Filling For Thumbprint Cookies
Rasberry jam is an excellent filling for the cookies cookies.
however, you can use all kinds fruit preserves and jelly, for examples:
- Strawberry jam
- Blueberry jam
- Peanut butter jam
- Chocolate
The jam filling makes the cooking so sweet and absolutely delicious.
Thumbprint Cookies Ingredients
- All-purpose flour
- Salt
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Raspberry jam
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Thumbprint Cookies
Step 1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Sift the flour and salt into a bowl. Cream the butter and sugar together until fluffy. Add the vanilla extract and beat to combine.
Step 2. Slowly add the flour mixture, one spoonful at a time. Use a spatula to scrape down the flour from the sides and bottom of the bowl as needed. Ensure the mixture is well combined; the dough will become crumbly but should hold together when pinched.
Step 3. Using your hands, take out approximately 1 tablespoon of the dough. Knead it in your palm with your fingers a few times, then roll it into a 1-inch (2.5 cm) ball. Place the balls on the baking sheet, leaving about 2 inches (5 cm) of space between them. Use your thumb to press a well in the center of each ball, and fill each well with 1/2 teaspoon of jam. Bake for 10 to 12 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them in an airtight container.
Baking Tips
For the best thumbprint cookies, please follow the tips and techniques below:
- Use a good quality jam as the filling because it’s the centerpiece of the cookies.
- If your jam is too watery, reduce the moisture content in the jam by simmering the jam on low heat for 5 minutes. If the jam is too wet, it will affect the texture of the cookies.
Frequently Asked Questions
I don’t recommend freezing the cookies even though they are filled with jam. After baking, the jam dries up so there is no need to free the cookies in the refrigerator. The cookies can be stored in an air-tight container, for up to a week. They stay fresh at room temperature and keep well in the kitchen pantry or cabinet.
This recipe is only 45 calories per cookie.
What To Serve With This Recipe
For a delightful afternoon tea party, I recommend the following recipes:
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Thumbprint Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- raspberry jam
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Sift the flour and salt into a bowl. Cream the butter and sugar together until fluffy. Add the vanilla extract and beat to combine.
- Slowly add the flour mixture, one spoonful at a time. Use a spatula to scrape down the flour from the sides and bottom of the bowl as needed. Ensure the mixture is well combined; the dough will become crumbly but should hold together when pinched.
- Using your hands, take out approximately 1 tablespoon of the dough. Knead it in your palm with your fingers a few times, then roll it into a 1-inch (2.5 cm) ball. Place the balls on the baking sheet, leaving about 2 inches (5 cm) of space between them. Use your thumb to press a well in the center of each ball, and fill each well with 1/2 teaspoon of jam. Bake for 10 to 12 minutes. Then, transfer the cookies to a wire rack to cool completely before storing them in an airtight container.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dough seemed pretty dry – when I press into to make the thumbprint, it cracked. Still tastes good but doesn’t look very pretty. Also the 1x recipe only yields 25 cookies, not 50 as stated.