Kick off your holiday baking with these irresistible thumbprint cookies! Whether you’re craving classic jam-filled treats or creative new twists, this collection has something for every sweet tooth. From festive favorites to modern flavor combinations, these easy recipes will fill your kitchen with warmth and delicious aromas. Get ready to discover your new go-to cookie that’s sure to impress family and friends alike.
Classic Jam-Filled Thumbprint Cookies
Oh, the humble thumbprint cookie—the baked good that lets you play with your food and get away with it! These buttery little gems with their jewel-like jam centers are basically edible art projects that taste like childhood nostalgia and pure joy. They’re the cookie that winks at you from the baking sheet, promising sweet, fruity surprises in every bite.
Ingredients
– 1 cup unsalted butter, softened (don’t rush this—room temp butter creams better!)
– ⅔ cup granulated sugar (for that perfect sweet crunch)
– 2 large eggs (separated—we’ll use both parts strategically)
– 2 teaspoons vanilla extract (the good stuff makes all the difference)
– 2 ¼ cups all-purpose flour (spoon and level for accuracy)
– ½ teaspoon salt (balances the sweetness beautifully)
– 1 cup jam of choice (raspberry, apricot, or strawberry all work wonderfully)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Separate one egg, adding the yolk to the butter mixture and reserving the white in a small bowl.
4. Add the second whole egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Whisk together the flour and salt in a separate bowl, then gradually mix into the wet ingredients until just combined—don’t overmix!
6. Roll tablespoon-sized portions of dough into smooth balls between your palms.
7. Lightly beat the reserved egg white with a fork, then dip each dough ball in the egg white.
8. Place the coated balls 2 inches apart on prepared baking sheets.
9. Use your thumb (or the back of a small spoon) to make deep indentations in the center of each cookie.
10. Fill each indentation with about ½ teaspoon of jam, being careful not to overfill.
11. Bake for 12-15 minutes until the edges are lightly golden but the centers still look soft.
12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Zesty and tender with a satisfying crumb, these cookies deliver buttery richness that perfectly complements the bright jam centers. The contrast between the crisp edges and soft, fruity middles makes them irresistible straight from the oven or packed in lunchboxes. Try serving them alongside coffee for breakfast—because who says cookies can’t be morning-appropriate?
Chocolate-Dipped Thumbprint Cookies
Yikes, have you ever met a cookie that couldn’t decide between being elegant and being downright irresistible? These chocolate-dipped thumbprint cookies are the divas of the dessert world—demanding attention with their fancy chocolate coats but keeping things real with their jam-filled hearts. They’re basically the cookie version of wearing sweatpants to a black-tie event, and we’re totally here for it.
Ingredients
- 1 cup unsalted butter, softened (room temp is key for easy creaming)
- 2/3 cup granulated sugar (for that perfect sweetness level)
- 2 large eggs (separate one—you’ll need the white for coating)
- 2 tsp vanilla extract (pure vanilla makes all the difference)
- 2 1/2 cups all-purpose flour (spoon and level for accuracy)
- 1/2 tsp salt (balances the sweetness beautifully)
- 1/2 cup fruit jam (raspberry or apricot work wonderfully)
- 8 oz semisweet chocolate chips (high-quality chips melt smoother)
- 1 tsp coconut oil (makes the chocolate dip perfectly glossy)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes—this creaming step creates the cookie’s tender texture.
- Add one whole egg, the extra egg yolk (save the white!), and vanilla extract to the butter mixture, mixing until fully combined.
- Whisk the flour and salt together in a separate bowl to ensure even distribution.
- Gradually add the flour mixture to the wet ingredients, mixing just until a soft dough forms—don’t overmix or the cookies will become tough.
- Roll tablespoon-sized portions of dough into smooth balls between your palms.
- Lightly beat the reserved egg white in a small bowl, then dip each dough ball in the egg white—this creates a shiny, crack-resistant surface during baking.
- Place the coated dough balls 2 inches apart on prepared baking sheets.
- Use your thumb to press a deep, clear indentation into the center of each cookie—press firmly enough to create a well that won’t bake closed.
- Bake for 10-12 minutes until the edges are just beginning to turn golden brown—the centers will still look soft.
- Remove cookies from oven and immediately reinforce the thumbprints with the back of a teaspoon if they’ve puffed up during baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Spoon about 1/2 teaspoon of fruit jam into each cooled cookie’s indentation, filling just to the rim.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
- Dip half of each cookie into the melted chocolate, letting excess drip off before returning to the rack.
- Allow chocolate to set completely at room temperature, about 1 hour, or refrigerate for 15 minutes to speed up the process.
Zesty doesn’t even begin to describe these beauties! The buttery shortbread crumbles perfectly against the sweet-tart jam surprise, while that glossy chocolate shell adds just enough sophistication to make you feel fancy. Try serving them alongside coffee for a proper afternoon pick-me-up, or honestly, just hide them in your pajama drawer for emergency midnight cravings—we won’t judge.
Lemon Curd Thumbprint Cookies
Aren’t we all just looking for that perfect cookie that says ‘I’m fancy but also deeply lazy’? These lemon curd thumbprint cookies are your new best friends—buttery, bright, and basically little edible sunshine puddles. They’re the kind of treat that makes you feel like a pastry pro without requiring a degree in dessert science.
Ingredients
– 1 cup unsalted butter, softened (if it’s too firm, you’ll be fighting your mixer)
– 2/3 cup granulated sugar (for that sweet, sandy texture)
– 2 large egg yolks (save the whites for meringue mischief later)
– 1 tsp vanilla extract (or almond for a nutty twist)
– 2 1/4 cups all-purpose flour (spoon and level it—no packing!)
– 1/4 tsp salt (to balance the sweetness)
– 1/2 cup lemon curd (store-bought is fine, homemade is heroic)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add the egg yolks and vanilla extract, then mix for 1 minute until fully combined.
4. Gradually add the all-purpose flour and salt, mixing on low speed just until the dough comes together and no dry streaks remain.
5. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
6. Place the dough balls 2 inches apart on the prepared baking sheets.
7. Press your thumb firmly into the center of each ball to create a deep, clear indentation (if the dough cracks, gently reshape it).
8. Fill each thumbprint with about 1/2 teaspoon of lemon curd, keeping it level with the cookie edges to prevent overflow.
9. Bake for 12–14 minutes, until the cookie edges are lightly golden but the centers are still pale.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Who knew such simple ingredients could create such joy? The cookies are tender and crumbly with a burst of tangy lemon that’ll make your taste buds do a happy dance. Serve them stacked high on a vintage plate or crumbled over vanilla ice cream for a next-level sundae situation.
Peanut Butter and Jelly Thumbprint Cookies
Mmm, remember those glorious childhood days when your biggest culinary decision was choosing between grape or strawberry jelly? We’ve taken that iconic duo and baked it into a cookie that’s basically a hug for your taste buds—Peanut Butter and Jelly Thumbprint Cookies. They’re ridiculously easy, dangerously addictive, and guaranteed to make you feel like a kid again (minus the sticky fingers, hopefully).
Ingredients
- 1 cup creamy peanut butter (or crunchy for extra texture)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- ¼ cup strawberry jam (or your favorite flavor)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract until smooth.
- Gently stir in ¼ cup all-purpose flour just until incorporated; overmixing can make cookies tough.
- Scoop dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press your thumb into the center of each ball to create a deep indentation, wiping your thumb clean if it gets sticky.
- Fill each thumbprint with about ½ tsp of strawberry jam, avoiding overfilling to prevent bubbling over.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these gems boast a chewy, peanutty base with a sweet, jammy center that’s pure nostalgia. Serve them slightly warm with a glass of milk for the ultimate comfort combo, or stack them high for a playful dessert platter that’ll disappear faster than you can say “PB&J.”
Raspberry Almond Thumbprint Cookies
Jazz up your cookie game with these raspberry almond thumbprints that are basically little edible jewelry for your dessert table. They’re the perfect blend of buttery, nutty, and fruity—like a fancy party in your mouth that doesn’t require an invitation. Seriously, these cookies are so delightful they might just upstage your main course.
Ingredients
– 1 cup unsalted butter, softened (room temperature works best for creaming)
– 2/3 cup granulated sugar (for that perfect sweetness level)
– 1/2 teaspoon almond extract (or vanilla if you prefer)
– 2 cups all-purpose flour (spoon and level for accurate measuring)
– 1/2 cup finely chopped almonds (toasted adds extra flavor)
– 1/3 cup raspberry jam (seedless gives smoother filling)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for exactly 2 minutes until light and fluffy.
3. Add the almond extract and mix for 30 seconds until fully incorporated.
4. Gradually add the all-purpose flour to the butter mixture, mixing on low speed just until the dough comes together—be careful not to overmix.
5. Stir in the finely chopped almonds by hand until evenly distributed throughout the dough.
6. Roll tablespoon-sized portions of dough into smooth balls and place them 2 inches apart on the prepared baking sheets.
7. Use your thumb to make a deep indentation in the center of each cookie, pressing firmly but carefully to avoid cracking.
8. Fill each thumbprint with about 1/2 teaspoon of raspberry jam, being careful not to overfill.
9. Bake for 12-14 minutes until the edges are lightly golden brown and the jam is bubbling slightly.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Zesty and tender with a satisfying crunch from the almonds, these cookies offer a beautiful contrast between the buttery base and the bright, fruity jam center. Try serving them alongside coffee for an elegant afternoon treat, or crumble them over vanilla ice cream for a next-level dessert experience that’ll have everyone asking for your secret.
Salted Caramel Thumbprint Cookies
Venture into cookie territory where buttery shortbread meets gooey caramel in a delightful dance of sweet and salty perfection. These little thumbprint treasures are basically edible happiness with a sophisticated twist that’ll make you feel like a pastry pro, even if your most advanced baking skill involves not burning microwave popcorn.
Ingredients
- 1 cup unsalted butter, softened (room temperature works best for easy creaming)
- 2/3 cup granulated sugar (for that perfect sweetness level)
- 2 large eggs, separated (save those yolks for another recipe)
- 2 tsp vanilla extract (the good stuff makes all the difference)
- 2 1/4 cups all-purpose flour (spoon and level for accuracy)
- 1/4 tsp salt (balances the sweetness beautifully)
- 1/2 cup caramel sauce (store-bought or homemade both work)
- 1 tsp flaky sea salt (for that signature salty-sweet finish)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
- Beat the softened butter and granulated sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the egg yolks and vanilla extract to the butter mixture, beating for another minute until fully incorporated and smooth.
- Gradually mix in the flour and salt on low speed just until the dough comes together, being careful not to overmix.
- Roll tablespoon-sized portions of dough into smooth balls between your palms for uniform cookies.
- Whisk the egg whites in a small bowl until frothy, then dip each dough ball to coat lightly for better sugar adhesion.
- Roll each egg-washed dough ball in the remaining granulated sugar until completely coated for that crackly exterior.
- Place the sugared dough balls 2 inches apart on prepared baking sheets to allow for spreading.
- Use your thumb or the back of a measuring spoon to create deep indentations in the center of each cookie, pressing firmly but carefully.
- Bake for 12-14 minutes until the edges are lightly golden while the centers still look slightly soft.
- Remove the cookies from the oven and immediately re-press the indentations with a spoon while still warm and pliable.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Fill each cooled cookie’s indentation with about 1/2 teaspoon of caramel sauce, being careful not to overfill.
- Sprinkle a tiny pinch of flaky sea salt over the caramel filling in each cookie for that signature salty-sweet contrast.
Just imagine biting into these beauties: the crisp sugary shell gives way to tender, buttery shortbread that practically melts on your tongue, while the gooey caramel center provides that luxurious chewiness we all crave. Try serving them slightly warmed with a scoop of vanilla ice cream for an elevated dessert experience, or pack them in lunch boxes for a midday treat that’ll make you the office hero.
Orange Marmalade Thumbprint Cookies
Yikes, these orange marmalade thumbprint cookies are the cheerful little flavor bombs your cookie jar has been dreaming about! They’re buttery, tender, and packed with a sunny citrus punch that’ll make you forget all about your average snickerdoodle. Honestly, they’re so delightful, you might just start hiding them from your own family.
Ingredients
– 1 cup unsalted butter, softened (room temp works best, or microwave in 5-second bursts)
– ½ cup granulated sugar (for that perfect sweetness)
– 2 large eggs, separated (whites for sealing, yolks for richness)
– 1 tsp vanilla extract (pure adds depth, but imitation works)
– 2¼ cups all-purpose flour (spoon and level to avoid dense cookies)
– ¼ tsp salt (balances the sweetness)
– ½ cup orange marmalade (chunky or smooth, your choice)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add the egg yolks and vanilla extract to the butter mixture, and beat for 1 minute until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour and salt to combine evenly.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix!
6. Scoop 1-tablespoon portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Use your thumb or the back of a ½-teaspoon measuring spoon to press a deep indentation into the center of each ball.
9. Lightly beat the egg whites in a small bowl with a fork until frothy.
10. Brush the inside of each thumbprint indentation with the beaten egg white—this helps prevent the marmalade from soaking in too much.
11. Fill each indentation with about ½ teaspoon of orange marmalade, avoiding overflows.
12. Bake the cookies for 12–14 minutes, or until the edges are lightly golden and the bottoms are firm.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Really, these cookies are a textural dream—crisp edges give way to a soft, crumbly center, and that zesty marmalade adds a sticky-sweet contrast. Try serving them warm with a scoop of vanilla ice cream for a cozy twist, or just enjoy them as your secret midday pick-me-up.
Coconut Lime Thumbprint Cookies
Sick of the same old sugar cookies? These coconut lime thumbprints are about to become your new obsession—they’re like a tropical vacation in cookie form, with a zesty lime curd center that’ll make your taste buds do a happy dance. Seriously, they’re so good you might forget to share.
Ingredients
– 1 cup unsalted butter, softened (or margarine for dairy-free)
– ¾ cup granulated sugar
– 2 large eggs, separated (save yolks for curd, whites for coating)
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 cup sweetened shredded coconut, plus extra for rolling
– ¼ cup lime juice, freshly squeezed (about 2–3 limes)
– ½ cup granulated sugar, for lime curd
– 2 tbsp unsalted butter, for curd
– Pinch of salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter and ¾ cup sugar with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Add egg whites and 1 tsp vanilla extract to the butter mixture, and mix for 1 minute until fully combined.
4. Gradually mix in 2 cups flour and a pinch of salt on low speed just until a soft dough forms—don’t overmix!
5. In a small saucepan, whisk together lime juice, ½ cup sugar, and egg yolks over medium heat for 4–5 minutes, stirring constantly until thickened.
6. Remove the lime curd from heat and stir in 2 tbsp butter until smooth; let it cool slightly.
7. Place 1 cup shredded coconut in a shallow bowl for rolling the cookies.
8. Scoop 1 tbsp of dough, roll into a ball, dip in reserved egg whites, then roll in coconut to coat evenly.
9. Place coated balls 2 inches apart on baking sheets and press your thumb deep into the center of each to create a well.
10. Bake at 350°F for 10–12 minutes, until edges are lightly golden and coconut is toasted.
11. Remove cookies from oven and immediately re-press the thumbprint indents with a spoon if they’ve puffed up.
12. Fill each warm cookie center with ½ tsp of lime curd using a small spoon.
13. Let cookies cool completely on the baking sheet for 20 minutes to set the curd.
Buttery, crumbly coconut shells give way to a tangy lime burst in every bite—these are dangerously addictive. Try serving them with a scoop of vanilla ice cream for a next-level dessert, or just hide the batch and pretend you never made them.
Nutella-Stuffed Thumbprint Cookies
C’mon, let’s be real—regular thumbprint cookies are basically just vehicles for jam, but these Nutella-stuffed wonders? They’re like little chocolate-hazelnut hugs disguised as cookies, and they’re about to become your new baking obsession. Get ready to impress your friends (or just yourself, no judgment here) with these irresistible treats that are equal parts nostalgic and next-level delicious.
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– ½ cup unsalted butter, softened (room temp is key for easy creaming)
– ⅓ cup granulated sugar (for that perfect sweetness balance)
– 1 large egg yolk (save the white for another use)
– ½ tsp vanilla extract (pure vanilla for best flavor)
– ¼ tsp salt (balances the sweetness)
– ½ cup Nutella, chilled (firm Nutella is easier to handle)
– 2 tbsp powdered sugar (for dusting, optional but pretty)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, cream together the softened butter and granulated sugar with a hand mixer on medium speed for 2–3 minutes until light and fluffy. (Tip: Don’t rush the creaming—this creates air pockets for a tender cookie.)
3. Beat in the egg yolk and vanilla extract until fully incorporated, about 30 seconds.
4. Add the flour and salt to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain. (Tip: Overmixing develops gluten, leading to tough cookies.)
5. Scoop 1-tablespoon portions of dough and roll into smooth balls between your palms.
6. Press your thumb deeply into the center of each ball to create a wide, even indentation.
7. Spoon ½ teaspoon of chilled Nutella into each thumbprint, filling just below the rim. (Tip: Chilled Nutella won’t melt as quickly during baking.)
8. Arrange cookies 2 inches apart on the prepared baking sheet and bake for 10–12 minutes, until the edges are lightly golden but centers are still soft.
9. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
10. Dust cooled cookies lightly with powdered sugar if desired. Heavenly warm from the oven, these cookies boast a buttery, crumbly shell that gives way to a molten Nutella core. Serve them alongside coffee for a cozy treat, or crumble over ice cream for an instant dessert upgrade—just try not to eat them all in one sitting.
Pumpkin Spice Thumbprint Cookies
Gather ’round, pumpkin spice enthusiasts—because these thumbprint cookies are about to become your new fall obsession, delivering all the cozy vibes without requiring a PhD in baking. They’re basically little edible hugs with a spiced-up personality, perfect for when you want to impress your friends but also want to keep things delightfully simple. Get ready to dive into a recipe that’s as fun to make as it is to devour, with a buttery base and a gooey, spiced center that’ll have you reaching for just one more (or three).
Ingredients
– 1 cup unsalted butter, softened (or margarine for a dairy-free twist)
– 3/4 cup granulated sugar (adjust slightly for sweetness preference)
– 1 large egg, room temperature (for easier mixing)
– 1 tsp vanilla extract (pure or imitation both work)
– 2 1/4 cups all-purpose flour (spooned and leveled to avoid dense cookies)
– 1/2 tsp baking powder (for a light, tender texture)
– 1/2 tsp salt (enhances flavor; reduce if using salted butter)
– 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
– 1/2 cup pumpkin puree, not pie filling (for that authentic fall flavor)
– 1/4 cup brown sugar, packed (adds a hint of molasses richness)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
3. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
4. Add the egg and vanilla extract to the butter mixture, and beat on low speed just until combined, about 30 seconds.
5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until fully incorporated.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, about 1–2 minutes; avoid overmixing to keep cookies tender.
7. In a small bowl, stir together the pumpkin puree and brown sugar until smooth to create the filling.
8. Scoop 1 tablespoon of dough per cookie, roll into balls, and place them 2 inches apart on the prepared baking sheets.
9. Use your thumb or the back of a teaspoon to press a deep indentation into the center of each dough ball.
10. Tip: Lightly flour your thumb if the dough sticks for cleaner impressions.
11. Fill each indentation with about 1 teaspoon of the pumpkin filling, being careful not to overfill.
12. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set but still soft.
13. Tip: Rotate the baking sheets halfway through baking for even browning.
14. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These cookies emerge with a crumbly, buttery texture that melts in your mouth, while the spiced pumpkin center adds a warm, gooey surprise. Serve them slightly warm with a drizzle of caramel or alongside a mug of apple cider for an autumnal treat that’s as comforting as your favorite sweater.
Cherry Cheesecake Thumbprint Cookies
Swoon-worthy doesn’t even begin to cover these cherry cheesecake thumbprint cookies—they’re basically your favorite dessert’s fun-sized, portable cousin that decided to crash the cookie party. Imagine buttery shortbread cradling a creamy cheesecake filling, all topped with a jewel-like cherry center that winks at you from the oven. Get ready to impress your friends (and yourself) with these irresistible two-bite wonders that are dangerously easy to pop straight into your mouth.
Ingredients
– 1 cup unsalted butter, softened (room temperature for easy creaming)
– 1/2 cup granulated sugar (for that perfect sweetness balance)
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1/2 tsp salt (enhances all the flavors)
– 8 oz cream cheese, softened (full-fat for best texture)
– 1/4 cup powdered sugar (sifted to avoid lumps)
– 1 tsp vanilla extract (pure for superior flavor)
– 1/2 cup cherry preserves (thicker varieties work best)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the softened butter and granulated sugar together in a large bowl using an electric mixer on medium speed for 2-3 minutes until light and fluffy—don’t rush this step as proper creaming creates the perfect cookie texture.
3. Gradually add the flour and salt to the butter mixture, mixing on low speed just until a soft dough forms and no dry streaks remain.
4. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms, placing them 2 inches apart on prepared baking sheets.
5. Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball, being careful not to press through the bottom—this well will hold your delicious filling.
6. Bake cookies for 12-14 minutes until the edges are lightly golden while the centers still look slightly soft.
7. While cookies bake, beat the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until completely smooth and lump-free—if your filling seems too soft, chill it for 15 minutes before using.
8. Remove cookies from oven and immediately use the back of a spoon to redefine any indentations that puffed up during baking.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely—this prevents breaking and ensures crisp bottoms.
10. Once completely cool, spoon about 1 teaspoon of cream cheese filling into each cookie’s indentation.
11. Top each filled cookie with 1/2 teaspoon of cherry preserves, creating a beautiful red center.
12. Chill cookies for at least 30 minutes before serving to allow the filling to set properly. Got leftover cherry preserves? Swirl a spoonful into your cream cheese filling for pretty marbled cookies that taste as gorgeous as they look.
Matcha Green Tea Thumbprint Cookies
Kooky cravings, meet your matcha! These vibrant green tea thumbprint cookies are about to become your new obsession—they’re like little edible zen gardens that just happen to be delicious. Who knew meditation could taste this good?
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– 1/2 cup unsalted butter, softened (room temperature works best)
– 1/4 cup granulated sugar (adjust slightly for sweetness preference)
– 1 large egg yolk (save the white for another use)
– 2 tbsp matcha powder (culinary grade for best color)
– 1/4 tsp vanilla extract (pure recommended over imitation)
– 1/4 cup raspberry jam (or any fruit preserves you love)
– Pinch of salt (balances the sweetness)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the egg yolk and vanilla extract to the butter mixture, mixing for 30 seconds until fully incorporated.
4. Sift the all-purpose flour, matcha powder, and salt directly into the wet ingredients to prevent lumps.
5. Mix on low speed just until the dough comes together, being careful not to overmix.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheet.
8. Use your thumb to press a deep indentation into the center of each cookie, creating a well for the jam.
9. Fill each thumbprint with about 1/2 teaspoon of raspberry jam, being careful not to overfill.
10. Bake for 12-14 minutes until the edges are lightly golden but the centers remain soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Seriously addictive, these cookies offer a perfect contrast between the earthy matcha crust and the sweet-tart jam centers. Serve them alongside green tea for a double dose of zen, or crumble them over vanilla ice cream for an unexpectedly elegant dessert hack.
Blueberry Cream Cheese Thumbprint Cookies
Aren’t you tired of cookies that look like they rolled out of a factory? These blueberry cream cheese thumbprints are the deliciously imperfect, jam-filled rebels your dessert table desperately needs. They’re basically the cookie version of that friend who shows up to brunch with homemade jam and zero regrets.
Ingredients
– 1 cup unsalted butter, softened (room temperature works best for creaming)
– 4 oz cream cheese, softened (full-fat for maximum richness)
– ¾ cup granulated sugar (for that perfect sweetness balance)
– 1 large egg (bring to room temperature for better incorporation)
– 1 tsp vanilla extract (pure vanilla adds depth)
– 2¾ cups all-purpose flour (spoon and level for accuracy)
– ½ tsp baking powder (helps with slight lift)
– ¼ tsp salt (balances the sweetness)
– ½ cup blueberry jam (thicker preserves work best)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed for 2 minutes until completely smooth and creamy.
3. Add the granulated sugar and beat for another 2 minutes until light and fluffy, scraping down the bowl halfway through.
4. Beat in the egg and vanilla extract until fully incorporated, about 1 minute.
5. In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together and no dry streaks remain.
7. Scoop tablespoon-sized portions of dough and roll into smooth balls between your palms.
8. Place dough balls 2 inches apart on prepared baking sheets.
9. Use your thumb or the back of a teaspoon to press a deep indentation into the center of each dough ball.
10. Fill each indentation with about ½ teaspoon of blueberry jam, being careful not to overfill.
11. Bake for 12-14 minutes until the edges are lightly golden and the bottoms are just starting to brown.
12. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Seriously, these cookies achieve that magical balance between tender crumb and creamy filling that’ll make you question all other thumbprints. The cream cheese dough stays remarkably soft while the blueberry jam provides just enough tartness to cut through the richness. Try serving them slightly warmed with a dollop of extra cream cheese for an indulgent breakfast-for-dessert situation.
Gingerbread Thumbprint Cookies
Aren’t you tired of cookies that just sit there looking pretty but have zero personality? These gingerbread thumbprint cookies are the sassy, spicy friends your holiday cookie tray desperately needs—they’ve got that warm molasses hug and a surprise jam center that’ll make you forget all about those basic sugar cookies.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 tsp baking soda
– 2 tsp ground ginger
– 1 tsp ground cinnamon
– ½ tsp ground cloves
– ¼ tsp salt
– ¾ cup unsalted butter, softened (room temperature works best)
– ⅔ cup packed dark brown sugar
– ¼ cup molasses (not blackstrap—too bitter!)
– 1 large egg
– ½ cup raspberry jam (or any fruit jam you love)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl until evenly combined.
3. In a separate large bowl, beat the softened butter and dark brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add the molasses and egg to the butter mixture, and beat for 1 more minute until smooth.
5. Gradually mix in the dry ingredients on low speed just until a soft dough forms—don’t overmix!
6. Scoop 1-tablespoon portions of dough and roll into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Press your thumb firmly into the center of each ball to create a deep, clear indentation.
9. Fill each thumbprint with about ½ teaspoon of raspberry jam, being careful not to overfill.
10. Bake for 10–12 minutes until the edges are set and the jam is bubbly.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Perfectly chewy with that signature gingerbread warmth, these cookies deliver a festive one-two punch of spice and sweet jam. Pop them on a platter with coffee for a cozy afternoon treat, or sneak a few straight from the cooling rack—we won’t tell!
White Chocolate Cranberry Thumbprint Cookies
Tantalizingly tender, these white chocolate cranberry thumbprint cookies are the holiday heroes your dessert table desperately needs—they’re basically edible joy with a fancy hat of melted white chocolate. Trust me, your cookie jar will thank you (and so will your taste buds).
Ingredients
– 1 cup unsalted butter, softened to room temperature (cold butter? No way—soft is key for creamy texture)
– 1/2 cup granulated sugar (for that sweet sparkle)
– 2 large eggs, separated (yolks for dough, whites for coating—don’t skip this step!)
– 1 tsp vanilla extract (or almond extract for a nutty twist)
– 2 1/4 cups all-purpose flour (spoon and level it—no packing!)
– 1/2 tsp salt (balances the sweetness like a pro)
– 1 cup finely chopped pecans (or walnuts if you’re feeling nutty)
– 1/2 cup cranberry jam (go for the thick, glossy kind—no runny business)
– 4 oz white chocolate, chopped (or chips, but chopping gives better melt)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the egg yolks and vanilla extract to the butter mixture, and beat for 1 minute until fully combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix!
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls.
7. In a small bowl, lightly whisk the egg whites until frothy.
8. Dip each dough ball into the egg whites, then roll them in the finely chopped pecans to coat evenly.
9. Place the coated balls 2 inches apart on the prepared baking sheets.
10. Use your thumb or the back of a teaspoon to press a deep indentation into the center of each ball.
11. Fill each indentation with about 1/2 teaspoon of cranberry jam, avoiding overflow.
12. Bake for 12–14 minutes until the edges are lightly golden and the jam is bubbly.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
14. While the cookies cool, melt the chopped white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
15. Drizzle the melted white chocolate over the cooled cookies in zigzag patterns.
16. Allow the chocolate to set completely at room temperature, about 30 minutes.
Buttery and crumbly with a chewy cranberry center, these cookies are a textural dream. Serve them stacked high on a vintage plate for a festive touch, or sneak one with your morning coffee—because who says cookies are just for dessert?
Blackberry Lavender Thumbprint Cookies
Every time I bite into one of these beauties, I’m convinced someone sprinkled them with fairy dust—they’re that magical. These blackberry lavender thumbprint cookies combine buttery shortbread with floral elegance and fruity tang in a way that’ll make you feel like a pastry wizard without needing a magic wand. Seriously, these cookies are so good they might just upstage your main course.
Ingredients
– 1 cup unsalted butter, softened (don’t microwave it—plan ahead!)
– ⅔ cup granulated sugar
– 2 large egg yolks (save the whites for meringues)
– 2 teaspoons vanilla extract
– 2 ¼ cups all-purpose flour
– ½ teaspoon salt
– ⅓ cup blackberry jam (seedless works best for smooth filling)
– 1 teaspoon dried culinary lavender buds (crush between fingers before using)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the egg yolks and vanilla extract to the butter mixture, mixing for 1 minute until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour and salt until evenly combined.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix!
6. Gently fold the crushed lavender buds into the cookie dough using a spatula until evenly distributed.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Place the dough balls 2 inches apart on the prepared baking sheets.
9. Use your thumb to press a deep indentation into the center of each dough ball.
10. Fill each thumbprint with approximately ½ teaspoon of blackberry jam, being careful not to overfill.
11. Bake the cookies for 12-14 minutes until the edges are lightly golden but the centers are still pale.
12. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Just out of the oven, these cookies offer the perfect contrast: crisp edges giving way to tender, melt-in-your-mouth centers with that gorgeous purple-black jam surprise. The lavender’s subtle floral notes play beautifully against the blackberry’s bright acidity, creating a sophisticated flavor profile that’ll have people asking if you trained in Paris. Try serving them alongside vanilla bean ice cream for an elevated dessert experience, or package them in cute boxes as edible gifts that scream ‘I’m fancy but approachable.’
Apple Butter Thumbprint Cookies
Unbelievably, these apple butter thumbprint cookies are about to become your new autumn obsession—they’re like tiny edible hugs that somehow capture the cozy essence of falling leaves and sweater weather in each buttery, spiced bite. Seriously, who knew such simple ingredients could create such magical little treats that disappear faster than daylight savings time? Get ready to impress your friends, family, and most importantly, yourself with these ridiculously easy-to-make cookies that look far more impressive than the effort required.
Ingredients
– 1 cup unsalted butter, softened (leave out for 30 minutes at room temperature)
– ¾ cup granulated sugar (for that perfect sweetness level)
– 1 large egg, at room temperature (helps with even mixing)
– 2 teaspoons vanilla extract (pure vanilla recommended for best flavor)
– 2 ½ cups all-purpose flour (spoon and level for accurate measuring)
– ½ teaspoon salt (balances the sweetness)
– ½ cup apple butter (homemade or store-bought both work beautifully)
– ¼ cup powdered sugar (for dusting, optional but pretty)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, beating for 1 minute until fully incorporated and smooth.
4. In a separate bowl, whisk together the all-purpose flour and salt until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms—don’t overmix!
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Place the dough balls 2 inches apart on the prepared baking sheets.
8. Use your thumb or the back of a small spoon to create a deep indentation in the center of each dough ball.
9. Fill each indentation with about ½ teaspoon of apple butter, being careful not to overfill.
10. Bake for 12-14 minutes until the edges are lightly golden but the centers are still soft.
11. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
12. Once completely cooled, dust lightly with powdered sugar if desired. What makes these cookies truly special is their delightful contrast—the crisp edges give way to a tender, cake-like center that cradles the spiced apple butter filling. Try serving them warm with a scoop of vanilla ice cream for an instant dessert upgrade, or pack them in lunch boxes for a surprise midday treat that screams autumn in the most delicious way possible.
Pistachio Rosewater Thumbprint Cookies
These little green gems are about to become your new baking obsession—they’re like sophisticated shortbread cookies that decided to vacation in a Persian garden and came back with fabulous stories. Seriously, who knew elegance could be so deliciously crumbly?
Ingredients
- 1 cup unsalted butter, softened (don’t rush this—room temp is key for perfect creaming)
- 2/3 cup granulated sugar (for that sweet, sandy texture)
- 1 large egg yolk (save the white for another use)
- 1 tsp vanilla extract (the flavor foundation)
- 2 cups all-purpose flour (spoon and level for accuracy)
- 1/2 cup finely ground pistachios (pulse in food processor until sandy)
- 1/4 cup rosewater (start with less if you’re rose-shy)
- 1/2 cup raspberry jam (seedless gives smoother filling)
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat the softened butter and granulated sugar together in a large bowl with an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
- Add the egg yolk and vanilla extract, beating for 1 more minute until fully incorporated.
- Whisk the all-purpose flour and ground pistachios together in a separate bowl to combine evenly.
- Gradually mix the dry ingredients into the butter mixture on low speed until the dough just comes together—don’t overmix!
- Roll tablespoon-sized portions of dough into smooth balls and place them 2 inches apart on prepared baking sheets.
- Press your thumb firmly into the center of each dough ball to create a deep, clear indentation (pro tip: dip your thumb in flour to prevent sticking).
- Brush the rosewater lightly over the surface of each cookie using a pastry brush for subtle floral notes.
- Fill each thumbprint with about ½ teaspoon of raspberry jam, keeping it contained within the indentation.
- Bake for 12-14 minutes until the edges are lightly golden but centers still look slightly soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Velvety crumb meets floral whisper in every bite—these cookies practically beg to be served with afternoon tea or crumbled over vanilla ice cream for a next-level dessert situation. The jam center stays delightfully sticky while the pistachio crust provides the perfect sandy contrast, making them dangerously snackable straight from the cooling rack.
Dark Chocolate Mint Thumbprint Cookies
Venture beyond basic cookies with these decadent dark chocolate mint thumbprints—they’re like sophisticated, grown-up versions of the childhood favorite, but with enough chocolatey intensity to make your taste buds throw a party. Seriously, these little gems are so good, they might just upstage your main dessert course. Get ready to impress your friends, your family, and most importantly, your future self who gets to eat these.
Ingredients
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- 1/2 cup unsalted butter, softened (at cool room temperature, about 65°F)
- 1/4 cup granulated sugar
- 1 large egg, separated (reserve the white for brushing)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup finely chopped dark chocolate (or high-quality chocolate chips)
- 2 tbsp finely crushed peppermint candies or candy canes (adjust for more minty punch)
- 1/4 cup dark chocolate melting wafers or chopped chocolate for filling
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and salt until fully combined.
- In a separate large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2 minutes, until light and fluffy.
- Beat in the egg yolk and vanilla extract just until incorporated, about 30 seconds.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms and no dry streaks remain.
- Stir in the finely chopped dark chocolate and crushed peppermint candies by hand until evenly distributed.
- Roll tablespoon-sized portions of dough into smooth balls and place them 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a small spoon to press a deep, clear indentation into the center of each dough ball.
- Lightly beat the reserved egg white with a fork, then brush a thin layer over the tops and edges of each cookie to help the filling adhere.
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are set but still soft.
- Remove the baking sheet from the oven and immediately reinforce the thumbprint indentations with the back of a spoon if they have puffed up during baking.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the dark chocolate melting wafers in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and fully melted.
- Spoon or pipe about 1 teaspoon of the melted chocolate into the center indentation of each fully cooled cookie.
- Let the chocolate set at room temperature for 30–45 minutes, or chill in the refrigerator for 10 minutes to speed up the process.
Nothing beats the satisfying contrast of the crisp, buttery cookie shell against the cool, creamy dark chocolate center that melts on your tongue. The subtle minty crunch woven throughout adds a refreshing zing that keeps you reaching for just one more. For an extra festive touch, serve these alongside a glass of cold milk or crumble one over a scoop of vanilla ice cream for an instant gourmet dessert.
Strawberry Rhubarb Thumbprint Cookies
Yikes, have you ever met a cookie that could double as a pocket-sized pie? These strawberry rhubarb thumbprint cookies are here to prove that the best things really do come in small, buttery packages—perfect for when you want dessert drama without the commitment of a full-sized bake.
Ingredients
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- 1/2 cup unsalted butter, softened (room temp for easy creaming)
- 1/4 cup granulated sugar (for cookie dough sweetness)
- 1 large egg yolk (reserve the white for another use)
- 1/2 tsp vanilla extract (pure adds the best flavor)
- 1/4 tsp salt (balances the sweetness)
- 1/2 cup strawberry rhubarb jam (store-bought or homemade, any thick fruit jam works)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
- In a medium bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 2–3 minutes, until light and fluffy—this incorporates air for a tender cookie.
- Beat in the egg yolk and vanilla extract just until combined, scraping down the bowl with a spatula to ensure even mixing.
- Whisk the flour and salt together in a separate bowl, then gradually add to the wet ingredients, mixing on low speed until a soft dough forms and no dry streaks remain.
- Scoop 1-tablespoon portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheet.
- Press your thumb deeply into the center of each ball to create a wide indentation, but avoid pressing through the bottom—this tip helps the jam stay put during baking.
- Fill each thumbprint with about 1 teaspoon of strawberry rhubarb jam, spreading it slightly to cover the base of the indentation without overflowing.
- Bake for 12–14 minutes, or until the cookie edges are lightly golden and the jam is bubbly; rotate the sheet halfway through for even browning.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, as they firm up as they cool.
Marvel at how these gems deliver a crumbly, shortbread-like texture that shatters with each bite, giving way to a tangy-sweet jam center. Serve them stacked high on a vintage plate for a nostalgic touch, or crumble over vanilla ice cream for an instant dessert upgrade—either way, they’re bound to disappear faster than you can say “thumbprint.”
Summary
Moreish and memorable, these thumbprint cookies offer endless variety for every baker. From classic jams to decadent fillings, there’s a perfect recipe waiting for you to try. We’d love to hear which ones become your favorites—leave a comment below! Don’t forget to share these irresistible treats with fellow cookie lovers by pinning this article on Pinterest. Happy baking!
