Buttery Thumbprint Cookies: Delicious melt-in-your-mouth buttery shortbread cookies filled with your favorite jam. They’re perfect for any time of the year but I love them for the Christmas season.
Thumbprint cookies fill my heart with Christmas memories. The first time I ever baked thumbprint cookies was from Mrs. Fields’ cookie book, and they quickly became a family favorite. Just simple memories and a simple Christmas with the best jam-filled cookies.
Every Christmas I find myself baking an assortment of Christmas cookies for families and friends. These easy thumbprint cookies are always a first on my list. You can fill them with any type of jam, lemon curd and even dulce de leche. The balls of dough can even be rolled into sprinkles and nuts before adding the filling. These Classic Thumbprint cookies can be made simple or can be as festive as you want them to be for your Christmas cookie tray.
This recipe starts off with a very simple 6 ingredient shortbread cookie dough. The ball of dough gets scooped and rolled into 1-inch balls. With your thumb press into the center of each cookie and make a little bit of a well. Fill the center of each ball with a teaspoon of jam bake and enjoy!
Buttery Thumbprint Cookies Ingredients:
- Butter: Unsalted Butter, real butter no margarine
- All-Purpose Flour: Just regular all-purpose flour
- Powdered Sugar: I prefer to use powdered sugar in shortbread because the powdered sugar makes the cookies melt in your mouth.
- Egg: I use large eggs.
- Baking powder: Baking powder helps puff the cookies.
- Vanilla: Flavors the dough, you can also use almond extract or lemon extract and lemon zest.
- Assorted Fillings: I like to use an assortment of jams, During Christmas time I always stick with a red jam like raspberry jam and strawberry jam.
How to make Thumbprint Cookies:
Preheat the oven to 350F line two baking sheets with parchment paper and set to the side.
In a stand mixer with a paddle attachment or a large bowl add the unsalted room-temperature butter and powdered sugar and beat for 2 to 3 minutes. Add the egg and vanilla extract and mix and then add the dry ingredients mixing on low speed and then on medium speed just until the dough comes together. Scape the bottom of the bowl and the sides to make sure the dough is thoroughly mixed.
Scoop the dough into 1in balls. Place the 8 rolled cookie dough balls onto the prepared baking sheet and then with your thumb press into the center of each ball to create an indentation. I like to use a small measuring spoon to dip into the flour before pressing it into the dough. Fill each hole with the jam filling and then bake for 8 mins.
Allow the cookies to cool on the baking tray for 5 to 7 minutes before moving to a wire rack to allow them to cool completely. Dust the cookies with powdered sugar or make the optional glaze.
To make the glaze:
In a small bowl whisk the powdered sugar and the milk together. The consistency should be like a thick ribbon. Place the glaze in a piping bag or a Ziploc bag and cut a small end of the tip and drizzle onto the cookies.
Buttery Thumbprint Cookie Helpful Tips/FAQS:
How do I prevent my thumbprint cookies from cracking?
If your thumbprints are cracking it may be because of over-measuring the flour. The dough may be too dry which is causing the cookies to crack.
If it’s not from too much flour, start off by rolling the dough into a smooth ball. Slowly push the cookie with your thumb to prevent the sides from cracking.
My jam keeps spilling out how do I fix this?
If your jam is spilling out it may be caused by the use of thin jams or an uneven indention in the center.
How do I prevent my thumbprint cookies from overspreading?
My thumbprint cookies recipe does not spread much if not at all. This can also be due to improper measuring. I recommend measuring with a scale instead of using a measuring cup as it’s not always accurate. This will ensure that you will have the best results every time.
Best way to store cookies:
Allow the cookies to fully cool before storing them in an airtight container. Arrange them in a single layer and consume them within 3 days.
If you loved this recipe, take a look at my other Christmas cookie recipes:
Buttery Thumbprint Cookies (Easy Recipe)
Ingredients
- 8 oz Unsalted Butter room temp
- 2 cup All Purpose Flour
- 3/4 cup Powdered Sugar
- 1 large Egg Room Temp
- 1/2 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/2-3/4 cup Assorted jam
Optional glaze:
- 1/2 cup Powdered Sugar
- 2 to 3 tsp Milk
Instructions
- Preheat the Oven to 350F line two baking sheets with parchment paper and set to the side.
- In a stand mixer with a paddle attachment or a large bowl add the unsalted butter and powdered sugar and beat for 2 to 3 minutes. Add the egg and vanilla extract and mix. Add the dry ingredients mixing on low speed and then on medium speed just until the dough comes together. Scape the bottom of the bowl and the sides to make sure the dough is thoroughly mixed.
- Scoop the dough into 1-inch balls. Place the 8 cookie dough balls onto the prepared baking sheet and then with your thumb press into the center of each ball to create an indentation. (I prefer to use a small measuring spoon to dip into the flour before pressing it into the dough.) Fill each hole with 1/2 -1 teaspoon of jam filling and then bake for 8 minutes. The cookie will not look golden brown, but the sides should be slightly firm to the touch.
- Allow the cookies to cool on the baking tray for 5 to 7 minutes before moving to a wire rack to allow them to cool completely. Dust them with powdered sugar after cooled or you can make the optional glaze. Enjoy!
Optional Glaze
- In a small bowl whisk the powdered sugar and the milk together. The consistency should be like a thick ribbon. Place the glaze in a piping bag or a Ziploc bag and cut a small end of the tip and drizzle onto the cookies.
