Best Thumbprint Cookie Recipe
If you love classic Christmas cookies, then you must try this! The Best Thumbprint Cookie Recipe starts with just the right ingredients for the perfect dough. Then the fun begins because the filling options are nearly endless!
This is the best thumbprint cookie recipe. Why? It’s simple to put together and versatile too!
Thumbprint cookies are a holiday classic, and while they look fancy at a cookie swap, they are actually really easy to make. They just take the right ingredients and this recipe – trust me. Once you make a batch, they’ll be on Santa’s cookie plate every year! Let me show you how.
Looking for another classic Christmas cookie? Try my Ornament Sugar Cookies, too!
Ingredients
- butter
- granulated and brown sugar
- egg yolk
- vanilla extract
- all-purpose flour
- cornstarch
- salt
- your choice of filling
Filling Options
- jams or jellies such as raspberry, strawberry, apricot, or fig
- caramel
- chocolate
- pumpkin butter
- chocolate hazelnut spread
How to Make The Best Thumbprint Cookie Recipe
- Prepare a baking sheet with parchment paper.
- Add the butter to a stand mixer and beat until creamy.
- Scrape down the sides of the bowl, then add the sugars and cream together.
- Add the egg yolk and vanilla extract. Mix well.
- In a large mixing bowl, measure out the flour, cornstarch, and salt.
- Gently mix.
- Put the mixer on low and add the dry ingredients in small amounts.
- Use a 1 tablespoon cookie scoop to portion the dough.
- Next, use your hands to roll the dough into balls.
- Place the balls of dough on the baking sheet about 2 inches apart.
- Press your thumb into the center of each dough ball to make a little well for the jam/jelly.
- Chill for 30 minutes.
- Preheat the oven to 375-degrees F.
- Add the jam to the center of the cookie – take care not to overfill.
- Bake for 9-11 minutes.
- Remove from the oven and allow the cookies to cool.
FAQ About Thumbprint Cookies
Where did thumbprint cookies originate?
Thumbprint cookies likely came from Sweden in the 19th century, but no one really knows for sure. If you’re curious about where your favorite Christmas cookies come from, Redbook has a fun article sharing the history behind the most popular cookies of the season.
Can I freeze Thumbprint cookie dough?
You can! The Spruce Eats has a great article on how to freeze thumbprint dough or baked cookies – as well as more of your favorites!
How do you keep Christmas cookies fresh?
- Completely cool cookies before storing them.
- Place the cookies into an airtight container – I like these BPA-free Bakery Box containers.
- Use pieces of parchment paper between layers of cookies.
- On the very top, add a piece of parchment paper and a slice of white bread to help keep the cookies fresh.
- Store the cookies at room temperature.
Tips for Making the Best Thumbprint Cookies
- Never place cookie dough on a hot cookie sheet.
- Refrigerate the dough right on the baking sheet for 15 minutes before baking, which will help prevent the cookies from spreading.
- These would also be great with my Easy Vegan Royal Icing.
Best Thumbprint Cookie Recipe
Thumbprint Cookies
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Ingredients
- 1 cup unsalted butter room temperature
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 2-1/4 cups all purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/3 cup jam or jelly
Instructions
- Line a baking sheet with parchment paper
- Add the butter to a stand mixer fitted with a paddle attachment and beat until creamy.
- Scrape down the sides of the bowl, then add the sugars and cream together.
- Add the egg yolk and vanilla extract and mix well.
- In a large mixing bowl, measure out the flour, cornstarch and salt. Gently mix with a fork or whisk.
- Put the mixer on low and add the dry ingredients a little at a time.
- Use a 1 tablespoon cookie scoop to portion the dough.
- Next, use your hands to roll the dough into balls.
- Place the balls of dough on the prepared baking sheet about 2 inches apart.
- Press your thumb into the center of each dough ball to make a little well for the jam/jelly.
- Chill the dough balls for 30 minutes.
- Preheat the oven to 375-degrees F.
- Add the jam to the center of the cookie – take care not to overfill.
- Bake for 9-11 minutes until the edges are golden brown.
- Remove from the oven and allow the cookies to cool.
Equipment
- Parchment Paper
