Thumbprint Cookies
December 05th, 2012 17 Comments

Thumbprint Cookies

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Thumbprint Cookies


Thumbprint Cookies Recipe

Adapted from Spoonful
Yield 3 dozens | Prep Time: 30 minutes | Bake Time: 10-12 minutes


1 3/4 cups (~222g) all purpose flour
1/4 teaspoon salt
3/4 cups (6oz/~170g) unsalted butter, softened
1/2 cup (~113g) fine/baking sugar
1/2 teaspoon vanilla extract
Chez Pim Fetching Framboise Raspberry Jam


Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper.

Sieve the flour and salt into a bowl. Whisk it and set aside.

Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.

Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.

Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1″ ball. Place them on the baking sheet 2″ apart. Use your thumb and press a well in the center. Fill each well with 1/2 teaspoon jam.

Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.

Cook’s Notes:

This recipe is halved from the original recipe.

You can use your preferred jam for the  filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam.

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17 comments... read them below or add one

  1. Sharmila says:

    These look such a treat! And I love that jam!

  2. Claudio Gotlib says:

    These recepies are wonderfull,sometimes if hard to get the ingredients but with patiente ypou make it

  3. Hi, Bee! What an easy-to-make, delicious recipe! Thanks for sharing it and for the baking tips. Since my country has a huge variety of fruits, I’ll use our delicious tropical jams to top my cookies. The guava one will be my first…

  4. Jayne says:

    Such a stress free but simple recipe! I like that you can easily switch it up using whatever jam available on hand. I think Nutella will be good in this, as it is good in everything!

  5. Bren (@BG_garden) says:

    These are my favorite to make each year! Thank you for sharing so I could tweet about it.

  6. Yeah it’s that time of the year to bake lots of cookies. Wish I could try some of that jam…sure looks good!

  7. Addie says:

    Made these last night. Incredible melt in your mouth buttery goodness! I made sure the thumb printed balls were intact when I placed them on the baking sheet but a third of them still crumbled apart after baking. Any recs for better cohesiveness .

    • Rasa Malaysia says:

      Thank you for trying my recipe.

      Make sure the butter and flour are well combined (very important). Dough with more flour will crumble apart. If you feel the dough is dry as you were rolling into balls, add 1 teaspoon of milk at a time to the dough and mix/knead them back together. Hope this will help.

  8. Natalie says:

    These look fantastic and super easy :)

  9. Linda says:

    Hi! May i know how long can these cookies keep in an airtight container?

  10. Kae says:

    What is fine sugar? Is it powder sugar?

  11. Niv says:

    Hi! I just tried making these, and they were a disaster! They completely swelled up and flattened out while baking, so the jam ran all over… They were still soft after 15 mins in the oven, and then crumbled after cooling, because they became so thin :( Any idea where I went wrong? Was planning these for a thank you gift, but had to go the store- bought way finally…

  12. Anna says:

    Hi Niv, I have made these cookies several times and they turn out fine. When the cookies flatten out in the oven, usually it means there are too much butter or the dough was too soft. What was the texture of the dough when you mix it? Crumbly?

  13. Mini says:

    Wonderful cookies!i made it after much hesitation but was amazed at the result.must try.thanks for such mess free n esy recipe with minimal ingredients.

  14. poisinkandy says:

    My mother used to make these using cherry and mint jellies to make them Christmas colors growing up.

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