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.
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
Can I Freeze Thumbprint Cookies?
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.
How Many Calories Per Serving?
This recipe is only 45 calories per cookie.
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How to Make Thumbprint Cookies?
Please refer to the recipe card below for detailed step-by-step method on how to make these sweet cookies.
Thumbprint Cookies
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.
Ingredients
- 1 3/4 cups (222 g) all-purpose flour
- 1/4 teaspoon salt
- 3/4 cups (6 oz. / 170 g) unsalted butter, softened
- 1/2 cup (113 g) powdered sugar
- 1/2 teaspoon vanilla extract
- raspberry jam
Instructions
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Sieve the flour and salt into a bowl. 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.
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.
Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 45Total Fat 3gSaturated Fat 2gCholesterol 7mgSodium 12mgCarbohydrates 5gFiber 1gSugar 1gProtein 1g
Jennifer
Can these cookies be frozen after baked?
I made them last year and loved them. I just don’t want them to get stale while I do all my other holiday baking
Rasa Malaysia
Just keep in airtight container. No need to freeze.
Karen
Really good recipe. Thanks for sharing.
Admin
Thanks.
Sharon
Hi,
I made them and it was perfect out of the oven. However, on the next day the cookie has soften. Is this becos my jam is too watery?
In addition I get a rim of jam stain on the top of the cookie, looks like jam dried up and left a reddish mark as the cookie spread when it bakes. Is this again an issue with the water content of my homemade jam?
Appreciate any advise, thanks!
Rasa Malaysia
Yes your jam is too watery.
D
I’m about to put it in the oven. Can’t wait to see the results!
Shelly
We love this cookie! This is my first Thumbprint Cookie (over 25 years of baking cookies) because I always thought they were complicated and I didn’t really like them when other people made them. We are on our second batch in 2 weeks and I doubled the recipe the 2nd time so I can give some to my parents. One difference I see between your pictures and my cookies is that my sides crack & split when I depress them. I use a small measuring spoon (long nails don’t work for making a nice thumbprint). What am I doing wrong? I’d like the sides to be smooth and beautiful. Thank you tons for this delicious and easy recipe! It has become a favorite!
Admin
You can chill the dough before baking.
Bobby
I got only 21 cookies from the recipe as written. 1 tablespoon of dough for each cookie. Worked out fine other than that… i used my own Concord Grape and Lemon Peel conserve. Delicious.
JD
I am glad you posted that, I measured every cookie and onlu got 26. No way this could yeild 50!
Apryl Macleod
Reminds me of our family’s Scottish shortbread. Instead of jam, I melted chocolate chips, peanut butter, and butter to set in the thumbprint centers. They’re so easy to make and go beautifully with afternoon coffee?
Chloe
Great recipe! Was looking for quick thumbprint recipe to make with my kids during a WFH lunch break and this did not disappoint. Turned out as soft and buttery as other more complicated recipes!
Hebah
Have made these twice so far and my family loves them! Second time was a lot easier once I got the hang of it :)
Having the butter really soft and slightly melted made it a lot easier to knead and shape the dough
Rasa Malaysia
Awesome thanks for trying my recipe!
Joel
Yummy and easy and the tips were on target! Thanks for sharing!