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 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
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
Miguel
Absolutely DELICIOUS!! This was my first time making thumbprints and they turned out amazing. They are the BEST I have ever eaten. My daughter took some to work and everyone loved them. The recipe was easy to follow and the tips were extremely helpful. Thanks!!
MIGUEL
Absolutely DELICIOUS!! This was my first time making thumbprints and they turned out amazing. They are the BEST I have ever eaten. My daughter took some to work and everyone loved them. The recipe was easy to follow and the tips were extremely helpful. Thanks!!
Karura
Added 30g of cocoa powder to the dough and used ginger preserve in place of jam. Had to add a splash of water to get the dough to come together but overall it all turned out well!
Rasa Malaysia
Hi Karura, thanks for trying my thumbprint cookies recipe. :)
Fabian Molina
I made the cookies with my nephews on our yearly Christmas baking date and thy were a hit. Of course they came out in different shapes and sizes, but nevertheless they were gone in minutes.
Rasa Malaysia
Hi Fabian, that’s so good to know. Thanks for trying my thumbprint cookies recipe.
Cheryl
Can you freeze these cookies like shortbread cookies Use to make them growing up but they were are before we could attempt to hide them lol
Rasa Malaysia
I think so, but I think it’s better you make 2x or 3x the batch and you don’t have to hide. Lol.
Gail
Disaster. Too crumbly to form. Maybe it is the altitude: 4900 feet? Added an egg and 1/4 cup cream. Waiting for them to come out of the oven. Hoping to salvage something.
Rasa Malaysia
I am so sorry I am not sure what happened but the recipe yields what you see on the photos.
Stacy
I made these cookies last night for Christmas Eve. I did not have any castor/fine sugar, so I just used regular granulated sugar. It did not seem to be an issue, the cookies still tasted great. The only issue I had was the dough was just too crumbly and didn’t stick together even when kneaded, so I added about a TBSP more of butter and that seemed to do the trick. These were a huge hit. Out of the 3 dozen cookies this made, I only had 4 left at the end of the night. And there were only 8 of us here! Lol. Thank you for an easy and tasty cookie recipe!!
Rasa Malaysia
Hi Stacy, so glad that you love these thumbprint cookies. :)
Juliann
also my first time using castor/fine sugar… had some trouble locating it. i would be curious to try these using regular granulated white sugar just to compare.
Rasa Malaysia
Regular sugar doesn’t dissolve in the cookie dough.
Juliann
so easy to make and super delish. I found that the kneading the dough before making the individual balls really helps to keep from crumbling. it is tough to tell when they’re done though because the sides don’t really brown so after 12 minutes I would take them out and pick one up with a spatula to look at the bottom. a bit time consuming but totally worth it! can’t wait to share these at my cookie exchange!! (if i don’t eat them all first myself! ;) )
Rasa Malaysia
Glad that you tried my recipe.
poisinkandy
My mother used to make these using cherry and mint jellies to make them Christmas colors growing up.
Mini
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.
El
I’m about to try this recipe, but no egg?