These delightful thumbprint cookies are a classic treat that combines a buttery, crumbly base with a sweet jam center. Perfect for any occasion, they are easy to make and sure to impress your friends and family.
Most of the ingredients for this recipe are common pantry staples. However, you might need to ensure you have unsalted butter and vanilla extract on hand. Additionally, you can choose any flavor of jam you prefer, so feel free to get creative with your selection.

Ingredients for Thumbprint Cookies Recipe
Butter: Provides the rich, creamy base for the cookies.
Sugar: Adds sweetness to the dough.
Egg yolks: Contributes to the cookie's texture and richness.
Vanilla extract: Enhances the flavor of the cookies.
Flour: The main structure of the cookies.
Jam: Adds a sweet, fruity center to each cookie.
Technique Tip for Making These Cookies
When making thumbprint cookies, ensure your butter is properly softened to room temperature. This will help it cream together with the sugar more effectively, resulting in a lighter and fluffier dough. If the butter is too cold, it won't mix well, and if it's too melted, the dough will be too soft and spread too much during baking. To soften butter quickly, cut it into small pieces and let it sit out for about 15-20 minutes.
Suggested Side Dishes
Alternative Ingredients
unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and provides a similar texture and moisture.
unsalted butter - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and maintains the necessary fat content for the cookies.
granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor and can make the cookies slightly chewier.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.
egg yolks - Substitute with applesauce: Applesauce can be used as a binding agent and adds moisture, making it a good vegan alternative.
egg yolks - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg yolk; this acts as a binding agent and is a good vegan option.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.
vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and a hint of maple flavor.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cookies denser.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance or celiac disease.
any flavor jam - Substitute with fruit preserves: Fruit preserves have a chunkier texture and can add more fruit pieces to the cookies.
any flavor jam - Substitute with nut butter: Nut butter like almond or peanut butter can be used for a different flavor and added protein.
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How to Store or Freeze Your Cookies
Allow the thumbprint cookies to cool completely on wire racks before storing. This ensures they maintain their texture and don't become soggy.
Place the cooled cookies in an airtight container. Layer them with parchment paper or wax paper to prevent them from sticking together.
Store the container at room temperature if you plan to enjoy the cookies within a week. Keep them away from direct sunlight and heat sources to maintain their freshness.
For longer storage, consider freezing the cookies. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
Once frozen, transfer the cookies to a freezer-safe container or a resealable plastic bag. Label the container with the date to keep track of their freshness.
When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. This will bring them back to their delightful, soft texture.
If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will give them a freshly baked feel without overcooking.
Avoid storing thumbprint cookies in the refrigerator, as the moisture can alter their texture and make them less enjoyable.
For an extra touch, you can dust the cookies with powdered sugar before serving, adding a delightful sweetness and a beautiful presentation.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the thumbprint cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes or until they are warmed through.
Use a microwave for a quick reheat. Place the thumbprint cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft.
If you have an air fryer, preheat it to 300°F (150°C). Place the thumbprint cookies in a single layer in the basket and heat for 3-5 minutes. This method helps maintain their crisp edges.
For a stovetop method, use a skillet over low heat. Place the thumbprint cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.
If you prefer a toaster oven, preheat it to 300°F (150°C). Place the thumbprint cookies on a baking tray and heat for 5-7 minutes, checking frequently to avoid over-browning.
Essential Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Essential for combining the butter, sugar, egg yolks, vanilla extract, and flour.
Electric mixer: Helpful for creaming together the butter and sugar until light and fluffy.
Measuring cups: Necessary for accurately measuring the ingredients like butter, sugar, and flour.
Measuring spoons: Used to measure smaller quantities like the vanilla extract.
Baking sheet: The surface on which the dough balls are placed for baking.
Parchment paper: Lining the baking sheet to prevent the cookies from sticking.
Spatula: Useful for scraping down the sides of the mixing bowl and transferring dough.
Wire racks: Used for cooling the cookies after they are baked.
Spoon: Handy for filling the indentations in the cookies with jam.
Cooling rack: Another term for wire racks, used to cool the cookies evenly.
Thumb: Your own thumb is used to create the indentation in the dough balls.
How to Save Time on Making These Cookies
Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.
Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.
Chill the dough: If the dough is too soft, chill it for 15 minutes to make it easier to handle and shape.
Pre-scoop dough: Use a small cookie scoop to portion out the dough quickly and uniformly.
Batch baking: Bake multiple trays at once if your oven allows, rotating them halfway through for even baking.

Thumbprint Cookies Recipe
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- 2 units egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup jam any flavor
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter and sugar until light and fluffy.
- Mix in egg yolks and vanilla extract.
- Gradually add flour and mix until combined.
- Roll dough into 1-inch balls and place on baking sheet.
- Press thumb into center of each ball to make an indentation.
- Fill each indentation with a small amount of jam.
- Bake for 12-15 minutes or until edges are lightly browned.
- Cool on wire racks.
Nutritional Value
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