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
The jam filling makes the cooking so sweet and absolutely delicious.
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.
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 - classic thumbprint cookie recipe with raspberry jam. This easy recipe is the best and yields buttery, crumbly and sweet cookies for the holidays.
- 1 3/4 cups all-purpose flour (222 g)
- 1/4 teaspoon salt
- 3/4 cups unsalted butter, softened (6 oz / 170 g)
- 1/2 cup powdered sugar (113 g)
- 1/2 teaspoon vanilla extract
- 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. 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.
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.